Bajra Vermicelli (180 G)

🌾 Processing of Bajra Vermicelli Using Sprouted Bajra Flour

Ingredients Composition

• Sprouted Bajra (Pearl Millet) Flour – 100%
• Water – RO treated (as required for dough consistency)

🛠️ Processing Steps

1. Selection & Cleaning of Grains

• Heirloom bajra grains are selected for their high nutrient retention and uniform size.
• Cleaned using air blowers and water rinses to remove husk, stones, and impurities.

2. Sprouting Process

• Soaking: Cleaned bajra grains are soaked in RO-treated water for 8–10 hours.
• Germination: Incubated at 30°C and 75% RH for 24–36 hours to induce sprouting, which improves the digestibility and reduces phytic acid.
• Drying: Sprouted grains are dried at <50°C to preserve heat-sensitive nutrients.

3. Milling

• Dried grains are stone-ground into fine flour (80–120 mesh) to retain the bran and germ components, ensuring high fiber and micronutrient content.

4. Dough Preparation

• Sprouted bajra flour is mixed with RO water gradually to form a smooth, pliable dough.
• No binders or additives are used; the dough is rested for 30 minutes to absorb water and develop cohesion through natural gelatinized starch.

5. Extrusion – Vermicelli Formation

• The dough is fed into a cold extruder and passed through a fine vermicelli die.
• The extruded vermicelli strands are collected and allowed to pre-dry under ambient air for 30 minutes.

6. Drying

• Vermicelli is dried in a tray dryer at 45–50°C for 6–8 hours to bring moisture below 10%, ensuring long shelf life and microbial stability.

7. Packaging & Storage

• Dried vermicelli is packed in biodegradable, moisture-proof pouches.
• Stored in a cool, dry place with a shelf life of 6–9 months.

🌟 Key Nutritional Highlights

✅ Gluten-Free & Easy to Digest
✅ High in Iron, Magnesium & Fiber
✅ Low Glycemic Index – Diabetes Friendly
✅ Naturally Cooling – Ideal for Summer Diets
✅ Supports Gut Health & Weight Management

🍽️ Recipe Idea: Simple Bajra Vermicelli Upma

Ingredients:

• 1 cup bajra vermicelli
• 1 tsp cold-pressed groundnut oil
• 1/2 tsp mustard seeds, curry leaves
• 1 chopped green chili, 1/4 tsp turmeric
• Steamed vegetables (carrots, beans, peas)
• Rock salt to taste
• Grated coconut & lemon juice (for garnish)

Method:

1. Steam or boil bajra vermicelli for 2–3 minutes and set aside.
2. In a pan, heat oil, temper mustard seeds, curry leaves, green chili.
3. Add vegetables, turmeric, salt, sauté lightly.
4. Mix in steamed vermicelli and cook for 2 minutes.
5. Garnish with coconut and lemon juice. Serve warm.