Sprouted Green gram/ Moong bean Flakes (400 gms) ORGANIC

Green gram/ Moong bean flakes are a type of cereal product made from Moong bean that have been processed to produce flattened, flaky pieces. The process of making Moong bean flakes typically involves several steps, including:

1. Cleaning: The whole green Moong bean are first cleaned to remove any impurities.
2. Soaking: The cleaned Moong bean are soaked in water to reduce the anti-nutrients.
3. Sprouting: The soaked Moong bean are germinated under proper conditions. (This process involved is what makes Goodness Farm’s flakes unique, a first-of-its-kind that is patented recognized for its imperative nutritional profile)
4. Drying and roasting: The sprouted Moong bean are solar-dried and gently roasted in uruli.
5. Flaking: The Moong bean are passed through a roller mill to flatten them into flakes.
6. Drying: The Moong bean flakes are then oven dried to reduce their moisture content and improve their shelf life.
7. Packaging: The dried Moong bean flakes are packed into bags or containers for storage and distribution.

Moong bean flakes make an excellent Nutri-cereal as breakfast cereals, snack bars, and baked goods, as they are gluten-free and have a mild, nutty flavor. Dishes like Poha/ Pohe, Puttu, Overnight maize flakes (just like overnight oats), Chiwda, Pongal, Desserts and more can be made with Moong bean flakes.

1. Breakfast cereals: Moong bean flakes can be used as a base for homemade breakfast cereals by mixing them with other grains, nuts, seeds, and dried fruits.
2. Snack bars: Moong bean flakes can be mixed with honey, nut butter, and dried fruits to make homemade snack bars.
3. Coatings: Moong bean flakes can be used as a gluten-free alternative to bread crumbs or panko as a coating for chicken, fish, or vegetables.
4. Smoothies: Moong bean flakes can be added to smoothies for a nutrient-rich boost of fiber and protein.
5. Porridges: Moong bean flakes can be cooked with milk or water to make a hot or cold breakfast porridge, similar to oatmeal.