Aavarampoo Little Millet Vermicelli, Organic (180 G)

 

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🌿 Processing of Aavarampoo Little Millet Vermicelli Using Sprouted Little Millet Flour

Ingredients Composition

• Sprouted Little Millet (Panicum sumatrense) Flour – 90%
• Aavarampoo (Cassia auriculata) Flower Powder – 5% (for its medicinal properties, antioxidants, and detoxification benefits)
• Cold-Pressed Coconut Oil – As required (optional, for dough consistency and texture)
• Rock Salt – As required
• RO Treated Water – As required (for dough preparation)

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🛠️ Processing Steps

1. Selection & Cleaning of Grains

• Premium little millet grains are selected and cleaned by passing through air classifiers and sieves to remove dust, dirt, and foreign particles.
• The grains are then washed with RO-treated water to ensure complete purity.

2. Sprouting of Little Millet

• Soaking: The cleaned little millet grains are soaked in RO-treated water for 8–10 hours to activate enzymatic processes.
• Germination: The soaked grains are incubated at a temperature of 28–30°C with 75–80% humidity for 24–30 hours to sprout, enhancing nutrient bioavailability and reducing anti-nutrients like phytic acid.
• Drying: The sprouted grains are dried at <50°C in a dehydrator to preserve their nutritional integrity.

3. Aavarampoo Processing

• Aavarampoo flowers are hand-picked, carefully washed, and shade-dried to retain maximum nutrient content and color.
• Dried flowers are ground to a fine powder (100–150 microns) to ensure uniformity and effectiveness in the final product.
• The powder is rich in antioxidants, vitamins, and minerals, and helps with detoxification, blood sugar regulation, and skin health.

4. Milling & Blending

• The sprouted little millet grains are stone-ground into a fine flour.
• Aavarampoo flower powder is then blended into the flour at 5% w/w, providing the noodles with a distinct golden hue and medicinal properties.

5. Dough Preparation

• The flour blend is mixed with RO-treated water to form a dough.
• Cold-pressed coconut oil is added to the dough if necessary for improved texture and consistency.
• The dough is kneaded well and allowed to rest for 20–30 minutes for hydration.

6. Vermicelli Extrusion

• The dough is extruded into thin strands using a cold-extrusion machine.
• The vermicelli is cut to desired lengths (typically 10–12 cm).

7. Drying & Dehydration

• The formed vermicelli strands are dried in tray dryers at 45–50°C to reduce moisture content below 10%, which ensures extended shelf stability while preserving texture and nutritional content.

8. Packing & Storage

• The dried Aavarampoo little millet vermicelli is packed in moisture-resistant, eco-friendly packaging.
• Shelf Life: The product remains stable for 6–9 months when stored in a cool, dry environment, away from direct sunlight.

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🌟 Nutritional & Functional Highlights

✅ Aavarampoo Flower Powder – Known for its antioxidant, anti-inflammatory, and detoxifying properties
✅ Little Millet Flour – High in fiber, iron, and calcium, making it beneficial for digestive health and bone strengthening
✅ Gluten-Free – Suitable for those with gluten sensitivity or celiac disease
✅ Blood Sugar Regulation – Aavarampoo helps in maintaining healthy blood sugar levels
✅ Rich in Vitamins & Minerals – Essential for maintaining skin health, supporting immune function, and promoting overall wellness

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🍽️ Quick Serving Suggestion: Aavarampoo Little Millet Vermicelli Stir-Fry

Ingredients:

• 1 cup Aavarampoo little millet vermicelli
• 1 tsp sesame oil
• 1/2 tsp mustard seeds, urad dal
• 1/2 cup mixed vegetables (carrot, peas, beans)
• 1/2 tsp turmeric powder
• Rock salt, to taste
• Fresh coriander leaves (for garnish)

Method:

1. Boil the vermicelli in RO-treated water for 2–3 minutes until soft. Drain and set aside.
2. Heat sesame oil in a pan, add mustard seeds, and urad dal. Once they splutter, add the mixed vegetables and sauté until soft.
3. Add turmeric powder and salt to the pan, then toss in the cooked vermicelli. Stir well to combine.
4. Garnish with fresh coriander leaves and serve warm.

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