Little Millet Vermicelli (180 G)

🌾 Processing of Little Millet Vermicelli Using Sprouted Little Millet Flour

Ingredients Composition

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

🛠️ Processing Steps

1. Selection & Cleaning of Grains

• Carefully selected little millet grains are cleaned using mechanical destoners, air classifiers, and triple water rinsing to ensure removal of dust, husk, and stones.

2. Sprouting Process

• Soaking: Cleaned grains are soaked in RO-treated water for 8–10 hours to initiate enzyme activation.
• Germination: Soaked grains are spread under controlled humidity (75%) and temperature (28–30°C) for 24–36 hours for sprouting.
• Drying: Sprouted grains are shade-dried or mechanically dried at temperatures below 50°C to retain bioactive compounds and nutrients.

3. Milling

• Dried sprouts are stone-ground or impact-milled into fine flour (100–120 mesh), retaining germ and bran components.

4. Dough Preparation

• The flour is mixed with RO water and kneaded into a pliable dough.
• Resting time: 20–30 minutes to enhance hydration and structure for extrusion.

5. Vermicelli Extrusion

• Dough is passed through a cold-extrusion machine fitted with fine vermicelli dies.
• Extruded vermicelli strands are cut into 12–15 cm lengths and air-dried for 20–30 minutes.

6. Final Drying

• Pre-dried vermicelli is placed in tray dryers at 45–48°C until final moisture content is <10%.

7. Packing & Storage

• Dried vermicelli is packed in eco-friendly, moisture-barrier pouches.
• Shelf-stable for 6–9 months when stored in a cool, dry, dark place.

🌟 Nutritional Benefits

✅ Low Glycemic Index – Ideal for diabetics and slow energy release
✅ Rich in B-complex vitamins – Supports metabolism and nervous health
✅ Gluten-Free & Easily Digestible – Suitable for all age groups
✅ Fiber-Rich – Supports digestive health and satiety
✅ Ancient Millet – Traditionally used in South Indian cuisine

🍽️ Recipe: Little Millet Lemon Vermicelli

Ingredients:

• 1 cup little millet vermicelli
• 1 tbsp cold-pressed sesame oil
• 1/4 tsp mustard seeds
• 1/2 tsp split urad dal
• 1–2 green chilies, curry leaves, turmeric
• Rock salt and lemon juice to taste

Method:

1. Steam or boil the vermicelli for 3 minutes, then rinse with cold water and drain.
2. In a pan, heat oil and temper with mustard, urad dal, chilies, curry leaves.
3. Add turmeric, salt, then toss in the steamed vermicelli.
4. Finish with fresh lemon juice. Serve hot or warm.