Kodo Millet Vermicelli (180 G)

🌾 Processing of Kodo Millet Vermicelli Using Sprouted Kodo Millet Flour

Ingredients Composition

• Sprouted Kodo Millet (Paspalum scrobiculatum) Flour – 100%
• Water – RO treated (as required for dough consistency)

🛠️ Processing Steps

1. Selection & Cleaning of Grains

• Premium-quality kodo millet grains are cleaned thoroughly to remove foreign particles, husks, and stones using destoners and water rinsing systems.

2. Sprouting Process

• Soaking: Grains are soaked in RO-treated water for 8–10 hours to initiate enzyme activity.
• Germination: The soaked grains are sprouted under controlled temperature (28–30°C) and 75% humidity for 24–36 hours.
• Drying: Sprouted grains are shade-dried or tray-dried below 50°C to preserve vital nutrients.

3. Milling

• The dried sprouts are stone-ground or impact-milled to a fine flour consistency (mesh size: 100–120 microns).

4. Dough Preparation

• The sprouted flour is mixed with RO-treated water and kneaded into a soft, elastic dough.
• Dough is rested for 20–30 minutes to enhance hydration and dough strength.

5. Vermicelli Extrusion

• Dough is extruded through cold-extrusion machines fitted with vermicelli dies.
• Vermicelli strands are cut to 12–15 cm lengths and pre-dried for 20–30 minutes.

6. Final Drying

• Vermicelli is dried in tray dryers at 45–48°C until the moisture content is reduced to <10%, ensuring shelf stability.

7. Packing & Storage

• Dried vermicelli is packed in biodegradable, moisture-proof pouches or vacuum-sealed.
• Recommended storage in a cool, dry place. Shelf life: 6–9 months.

🌟 Nutritional Benefits

✅ High in Antioxidants – Natural phenolics help reduce inflammation
✅ Diabetic-Friendly – Slow-digesting carbs for better blood sugar control
✅ Gluten-Free & Alkaline – Gentle on the gut, suitable for gluten-sensitive individuals
✅ Rich in Dietary Fiber – Supports satiety and gut microbiota
✅ Traditional Grain – Ancient Indian millet, now making a modern comeback

🍽️ Recipe: Spiced Kodo Millet Vermicelli Upma

Ingredients:

• 1 cup kodo millet vermicelli
• 1 tbsp cold-pressed groundnut oil
• 1/2 tsp mustard seeds, 1 tsp chana dal
• Chopped onions, green chilies, curry leaves
• Rock salt to taste, turmeric, lemon juice
• Optional: Roasted peanuts or grated coconut

Method:

1. Steam vermicelli or cook in hot water for 2–3 minutes and drain.
2. Heat oil, temper mustard seeds, dal, and curry leaves.
3. Add onions, turmeric, salt, sauté lightly.
4. Add cooked vermicelli and mix well. Finish with lemon juice.
5. Garnish with roasted peanuts or coconut and serve hot.