Processing of Ragi Vermicelli using Sprouted Ragi and Emmer Wheat Flour
Ingredients Composition
- Sprouted Ragi Flour – 75%
- Sprouted Emmer Wheat Flour – 25%
- Water – RO treated
Processing Steps
- Selection and Cleaning of Grains
- Ragi and emmer wheat grains are sourced and thoroughly cleaned to remove dust, stones, and impurities.
- Sprouting Process
- The grains are soaked in RO-treated water for 6–8 hours.
- The soaked grains are drained and allowed to sprout under controlled conditions (temperature: 25–30°C, humidity: 70–80%) for 24–48 hours.
- Once sprouted, the grains are dried at a low temperature (<50°C) to preserve nutrients.
- Milling & Flour Preparation
- The dried sprouted grains are finely milled into flour using a stone mill or hammer mill.
- The flours are sieved (mesh size ~100–150 microns) for uniform particle size.
- Dough Preparation
- Sprouted ragi flour and sprouted emmer wheat flour are blended in a 75:25 ratio.
- RO-treated water is gradually added to form a firm, non-sticky dough.
- The dough is kneaded until smooth (moisture content: ~30%).
- Extrusion & Vermicelli Formation
- The dough is fed into a vermicelli extruder.
- It is passed through fine perforated plates to form thin strands of vermicelli.
- The strands are cut into desired lengths (~10–15 cm).
- Drying
- The fresh vermicelli is dried in a tray dryer and sun-dried at controlled temperatures (40–50°C) to reduce moisture to <10%.
- This prevents microbial spoilage and extends shelf life.
- Packing & Storage
- The dried vermicelli is packed.
- Stored in a cool, dry place for up to 6 months.
Uses of Ragi-Emmer Wheat Vermicelli
- Rich in Fiber & Micronutrients – High in calcium, iron, and B vitamins.
- Low Glycemic Index – Suitable for diabetic and weight-conscious individuals.
- Gluten-Light Alternative – Contains less gluten than refined wheat-based vermicelli.
- Good for Digestion – Sprouting enhances bioavailability and reduces antinutrients.
Recipes Using Ragi Vermicelli
1️⃣ Ragi Vermicelli Upma
🔹 Ingredients:
- 1 cup sprouted ragi-emmer wheat vermicelli
- 1 small onion (chopped)
- 1 green chili (chopped)
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1 tbsp oil
- 5–6 curry leaves
- Salt to taste
- 1.5 cups water
🔹 Method:
- Dry roast the vermicelli for 2 minutes.
- Heat oil, add mustard seeds, curry leaves, green chili, and onion. Sauté until onions turn soft.
- Add turmeric and salt. Pour water and bring it to a boil.
- Add vermicelli, cover, and cook until water is absorbed.
- Serve hot with coconut chutney.
2️⃣ Ragi Vermicelli Kheer
🔹 Ingredients:
- 1/2 cup sprouted ragi-emmer wheat vermicelli
- 2 cups milk
- 3 tbsp jaggery powder
- 2 tbsp chopped nuts (almonds, cashews)
- 1/2 tsp cardamom powder
- 1 tsp ghee
🔹 Method:
- Heat ghee in a pan, roast vermicelli until golden brown.
- Add milk and cook on low heat until vermicelli softens.
- Add jaggery, nuts, and cardamom. Simmer for 5 minutes.
- Serve warm or chilled.
3️⃣ Ragi Vermicelli Stir-Fry (Noodles Style)
🔹 Ingredients:
- 1 cup ragi-emmer wheat vermicelli
- 1/2 cup mixed vegetables (carrot, capsicum, beans)
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 1/2 tsp ginger-garlic paste
- 1 tbsp sesame oil
- Salt to taste
🔹 Method:
- Boil vermicelli in hot water for 2 minutes. Drain and rinse.
- Heat oil, sauté ginger-garlic paste and vegetables.
- Add vermicelli, soy sauce, black pepper, and salt. Toss well.
- Serve hot with a sprinkle of sesame seeds.
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