Processing of Jowar Vermicelli using Sprouted Jowar and Emmer Wheat Flour
Ingredients Composition
- Sprouted Jowar Flour – 75%
- Sprouted Emmer Wheat Flour – 25%
- Water – RO treated
Processing Steps
1. Selection & Cleaning of Grains
- Jowar and emmer wheat grains are selected and cleaned to remove dust, stones, and foreign matter.
- The grains are washed thoroughly with RO-treated water.
2. Sprouting Process
- Soaking: The cleaned grains are soaked in RO-treated water for 8–12 hours.
- Germination: The soaked grains are drained and kept under controlled conditions (temperature: 25–30°C, humidity: 70–80%) for 24–48 hours to sprout.
- Drying: Sprouted grains are dried at <50°C to retain nutrients and reduce microbial growth.
3. Milling & Flour Preparation
- The dried sprouted grains are stone-ground or hammer-milled into fine flour (mesh size: 100–150 microns).
- The flours are blended in the 75:25 ratio for optimal texture and elasticity.
4. Dough Preparation
- The flour mixture is kneaded with RO-treated water to form a firm, non-sticky dough (moisture content ~30%).
- The dough is rested for 30 minutes for proper hydration.
5. Extrusion & Vermicelli Formation
- The dough is fed into an extruder with a fine perforated die to form thin strands.
- The extruded vermicelli strands are cut into desired lengths (10–15 cm).
6. Drying
- The fresh vermicelli is air-dried or tray-dried at 45–50°C to reduce moisture below 10%, ensuring a long shelf life.
7. Packing & Storage
- The dried vermicelli is vacuum-sealed or packed in moisture-resistant pouches.
- Stored in a cool, dry place for up to 6 months.
Uses of Sprouted Jowar-Emmer Wheat Vermicelli
✅ High in Fiber & Protein – Promotes digestion and muscle health.
✅ Diabetes-Friendly – Jowar has a low glycemic index.
✅ Gluten-Light – Less gluten compared to regular wheat-based vermicelli.
✅ Rich in Iron & Antioxidants – Supports overall health and immunity.
✅ Good for Weight Management – High satiety value keeps hunger in check.
Recipes Using Jowar Vermicelli
1️⃣ Jowar Vermicelli Upma
🔹 Ingredients:
- 1 cup sprouted jowar-emmer wheat vermicelli
- 1/2 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:
1️⃣ Dry roast the vermicelli for 2 minutes until slightly golden.
2️⃣ Heat oil, add mustard seeds, curry leaves, green chili, and onions. Sauté until soft.
3️⃣ Add turmeric and salt, then pour water and bring to a boil.
4️⃣ Add vermicelli, cover, and cook until water is absorbed.
5️⃣ Serve hot with coconut chutney.
2️⃣ Jowar Vermicelli Kheer
🔹 Ingredients:
- 1/2 cup sprouted jowar-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:
1️⃣ Heat ghee in a pan, roast vermicelli until golden brown.
2️⃣ Add milk and cook on low heat until soft.
3️⃣ Add jaggery, nuts, and cardamom. Simmer for 5 minutes.
4️⃣ Serve warm or chilled.
3️⃣ Jowar Vermicelli Stir-Fry (Healthy Noodles)
🔹 Ingredients:
- 1 cup sprouted jowar-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:
1️⃣ Boil vermicelli in hot water for 2 minutes. Drain and rinse.
2️⃣ Heat oil, sauté ginger-garlic paste and vegetables.
3️⃣ Add vermicelli, soy sauce, black pepper, and salt. Toss well.
4️⃣ Serve hot with a sprinkle of sesame seeds.
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