Black Rice Vermicelli (180 G)

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Processing of Karuppu Kavuni Sprouted Black Rice Vermicelli Using Sprouted Black Rice Flour

Ingredients Composition

• Sprouted Black Rice (Karuppu Kavuni) Flour – 95%
• RO Treated Water – As required (for dough preparation)

🛠️ Processing Steps

1. Selection & Cleaning of Grains
Traditionally grown Karuppu Kavuni (black rice) grains are selected for their rich anthocyanin content.
The grains are cleaned using sieves and air classifiers to remove dirt, chaff, and stones.
They are thoroughly washed with RO-treated water to ensure hygiene.

2. Sprouting of Black Rice

• Soaking: Cleaned black rice is soaked in RO-treated water for 10–12 hours.
• Germination: Soaked grains are incubated at 28–30°C with 80–85% humidity for 24–36 hours. Sprouting enhances GABA content and reduces antinutrients like phytates.
• Drying: Sprouted rice is gently dried at temperatures below 50°C to preserve anthocyanins and nutrients.

3. Milling
The dried sprouted black rice is stone-ground into a slightly coarse flour (around 150 microns) to maintain fiber and pigment-rich bran.
Care is taken to avoid overheating and nutrient loss during milling.

4. Dough Preparation
The sprouted black rice flour is mixed with RO-treated water to form a pliable dough.
Cold-pressed coconut oil is optionally added to improve dough elasticity.
The dough is kneaded and allowed to rest for 20–30 minutes to ensure uniform hydration.

5. Vermicelli Extrusion
The rested dough is passed through a cold-extrusion machine to form fine vermicelli strands.
Strands are cut into uniform lengths (10–12 cm) and laid out gently to avoid breakage.

6. Drying & Dehydration
The vermicelli is dried in tray dryers at 45–50°C until the moisture content is below 10%.
Slow drying ensures firm texture, preserves color, and enhances shelf life.

7. Packing & Storage
Dried sprouted black rice vermicelli is packed in eco-friendly, moisture-resistant pouches.
Shelf Life: Stays fresh for 6–9 months when stored in a cool, dry place away from direct sunlight.

🌟 Nutritional & Functional Highlights

✅ Karuppu Kavuni Rice – A heritage rice variety revered for its antioxidant-rich anthocyanins, iron, and vitamin E
✅ Sprouting – Boosts bioavailability of nutrients, enhances protein digestibility, and increases GABA for stress relief
✅ Heart & Skin Health – Anthocyanins combat oxidative stress and support cardiovascular health
✅ Low Glycemic Index – Suitable for blood sugar regulation and diabetic-friendly diets
✅ Naturally Gluten-Free – Ideal for those with gluten intolerance or seeking traditional grain diversity

🍽️ Quick Serving Suggestion: Karuppu Kavuni Sweet Vermicelli (Payasam Style)

Ingredients:

• 1 cup Karuppu Kavuni sprouted vermicelli
• 2 tsp cold-pressed coconut oil
• 2 tbsp grated coconut or coconut milk
• 3–4 tsp palm jaggery or nattu sakkarai (country sugar)
• 1/4 tsp cardamom powder
• Few cashews and raisins fried in ghee (optional)

Method:

1. Boil the vermicelli in RO-treated water for 3–4 minutes till soft. Drain and set aside.
2. In a pan, heat coconut oil. Add cooked vermicelli and sauté gently.
3. Add jaggery and a little water. Let it dissolve and coat the vermicelli.
4. Add coconut milk and cardamom powder. Simmer for 2–3 minutes.
5. Garnish with fried cashews and raisins if desired. Serve warm as a wholesome dessert.