Amaranth Vermicelli (180 G)

Processing of Amaranth Vermicelli Using Sprouted Amaranth Flour

Ingredients Composition

• Sprouted Amaranth Flour – 100%
• Water – RO treated

Processing Steps

1. Selection & Cleaning of Grains

Amaranth grains are carefully selected and cleaned to remove dust, husk, stones, and foreign particles.
Grains are washed thoroughly using RO-treated water to ensure hygiene and purity.

2. Sprouting Process

• Soaking: Cleaned grains are soaked in RO-treated water for 8–10 hours to initiate enzymatic activation.
• Germination: The soaked grains are kept under controlled humidity (70–75%) and temperature (25–30°C) for 24–36 hours.
• Drying: The sprouted grains are dried gently at temperatures below 50°C to preserve heat-sensitive nutrients like lysine and squalene.

3. Milling & Flour Preparation

The dried grains are stone-ground or hammer-milled into a fine flour (mesh size: 100–150 microns).

4. Dough Preparation

The flour is mixed with RO-treated water to form a firm, cohesive dough with ~30% moisture content.
The dough is kneaded and rested for 30 minutes to hydrate fully.

5. Extrusion & Vermicelli Formation

The dough is extruded through a fine die to form thin, even strands of vermicelli.
Strands are cut to lengths of 10–15 cm, suitable for cooking and packaging.

6. Drying

Fresh vermicelli is tray-dried or air-dried at 45–50°C until the moisture content is brought down to below 10%, ensuring shelf stability.

🌾 Uses & Benefits of Sprouted Amaranth Vermicelli

✅ High in Complete Protein – Amaranth is rich in lysine, balancing cereal protein profiles
✅ Calcium & Magnesium Rich – Great for bones, muscles, and women's health
✅ Improved Digestion – Sprouting reduces phytic acid and increases fiber content
✅ Hormone-Friendly & Gluten-Light – Ideal for perimenopause support and sensitive stomachs
✅ Naturally Gluten-Free Base

🍽️ Recipes Using Amaranth Vermicelli

1️⃣ Amaranth Vermicelli Upma

Ingredients:

• 1 cup amaranth vermicelli
• 1 small onion, chopped
• 1 green chili, chopped
• 1/2 tsp mustard seeds
• 1 tbsp oil
• Curry leaves, salt, turmeric
• 1.5 cups water

Method:

1. Dry roast vermicelli for 2 mins until light brown.
2. Sauté mustard, curry leaves, chili, and onions in oil.
3. Add turmeric, salt, and water. Bring to boil.
4. Add roasted vermicelli, cook until soft and water is absorbed.
5. Serve warm with chutney.

2️⃣ Amaranth Vermicelli Sweet Porridge

Ingredients:

• 1/2 cup vermicelli
• 2 cups coconut milk or dairy milk
• 3 tbsp coconut jaggery powder
• 1 tbsp chopped almonds and cashews
• 1/4 tsp cardamom
• 1 tsp ghee

Method:

1. Roast vermicelli in ghee.
2. Add milk, simmer till soft.
3. Stir in jaggery, nuts, and cardamom.
4. Serve warm or chilled.

3️⃣ Stir-Fried Amaranth Vermicelli Bowl

Ingredients:

• 1 cup cooked vermicelli
• 1/2 cup mixed veggies (capsicum, beans, carrot)
• 1 tsp ginger-garlic paste
• 1 tbsp sesame oil
• 1 tsp soy sauce
• Pepper & rock salt to taste

Method:

1. Boil vermicelli for 2 minutes, rinse and set aside.
2. Stir-fry vegetables with ginger-garlic in sesame oil.
3. Add vermicelli, soy sauce, salt, and pepper.
4. Toss and serve hot with sesame seeds or a squeeze of lime.