Curry Leaves Browntop Millet Vermicelli (180 G)

 

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🌿 Processing of Curry Leaves Browntop Millet Vermicelli Using Sprouted Browntop Millet Flour

Ingredients Composition

• Sprouted Browntop Millet (Brachiaria ramosa) Flour – 85%
• Dehydrated Curry Leaf Powder – 15% (for flavor, aroma & added nutrition)
• Water – RO treated (as required for dough consistency)

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🛠️ Processing Steps

1. Selection & Cleaning of Grains

• Carefully sourced browntop millet grains are cleaned using air classifiers and gravity separators to remove debris, stones, and dust.

2. Sprouting Process

• Soaking: Grains are soaked in RO-treated water for 10–12 hours to initiate enzyme activity.
• Germination: Soaked grains are sprouted at 28–30°C and 75% humidity for 24–36 hours, enhancing digestibility and nutrient bioavailability.
• Drying: Sprouted grains are dried in low-temperature tray dryers (<50°C) to preserve enzymes and antioxidants.

3. Curry Leaf Processing

• Fresh curry leaves are washed, shade-dried, and milled into a fine powder (mesh: 100–150 microns).
• The curry leaf powder is blended with the flour at 3% w/w for optimal aroma, natural green hue, and micronutrient infusion.

4. Milling & Blending

• Sprouted browntop grains are stone-ground into fine flour.
• The flour is blended uniformly with curry leaf powder to create a naturally aromatic, green-toned flour mix.

5. Dough Preparation

• The flour blend is mixed with RO-treated water and kneaded into a firm, cohesive dough.
• Rested for 20–30 minutes for optimal hydration.

6. Vermicelli Extrusion

• Dough is extruded through cold-extrusion dies to form thin vermicelli strands.
• Strands are cut to uniform lengths (10–12 cm) and air-dried for 20 minutes.

7. Final Drying

• Vermicelli is dried at 45–48°C in tray dryers until the moisture content is <10%, ensuring good shelf life and texture retention.

8. Packing & Storage

• Dried curry leaf browntop vermicelli is packed in moisture-proof biodegradable pouches.
• Stored in a cool, dry place with a shelf life of 6–9 months.

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🌟 Nutritional & Functional Benefits

✅ Curry Leaves – Natural source of iron, calcium, and antioxidants
✅ Sprouted Browntop Millet – Improves gut health and lowers glycemic index
✅ Gluten-Free – Ideal for people with gluten intolerance
✅ Aromatic & Functional – Herbal, earthy flavor with subtle bitterness
✅ Supports Digestion & Hair Health – Thanks to curry leaves and dietary fiber

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🍽️ Quick Recipe: Curry Leaf Millet Vermicelli Stir-Fry

Ingredients:

• 1 cup curry leaf browntop vermicelli
• 1 tsp cold-pressed sesame oil
• 1/2 tsp mustard seeds, urad dal
• Chopped green chilies, curry leaves
• Rock salt, lemon juice
• Garnish: Roasted cashews, coconut (optional)

Method:

1. Cook vermicelli in hot water for 2–3 mins, rinse, and drain.
2. Heat oil, temper mustard, urad dal, chilies, curry leaves.
3. Add salt, mix in vermicelli, and stir-fry for 2 mins.
4. Squeeze lemon juice and garnish. Serve warm.

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