Jowar Noodles (180 G)

Processing of Jowar Noodles Using Sprouted Jowar Flour

Ingredients Composition

• Sprouted Jowar (Sorghum) Flour – 90%
• Tapioca Flour – 10% (for binding and chewiness)
• Cluster Beans Powder – 0.3% (for natural binding and elasticity)
• Cold-Pressed Coconut Oil – As required (for dough consistency and texture)
• Water – RO treated

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Processing Steps

1. Selection & Cleaning of Grains

• Jowar and emmer wheat grains are cleaned to remove dust, husk, and stones.
• The grains are washed with RO-treated water to ensure purity.

2. Sprouting Process

• Soaking: Cleaned grains are soaked in RO-treated water for 10–12 hours.
• Germination: The soaked grains are incubated at 25–30°C, 75% humidity for 24–48 hours to sprout.
• Drying: The sprouted grains are dried at <50°C to retain nutrients and improve digestibility.

3. Milling & Blending

• The dried sprouted grains are stone-ground or hammer-milled into a fine flour (mesh size: 100–150 microns).
• The flours are blended in a 65:30:5 ratio with cluster beans powder to enhance elasticity and improve noodle texture.

4. Dough Preparation

• The blended flour is mixed with rock salt powder, cold-pressed coconut oil, and RO-treated water to form a smooth, firm dough.
• The dough is kneaded thoroughly and allowed to rest for 30 minutes for hydration and gluten activation.

5. Extrusion & Noodle Formation

• The dough is fed into a cold extrusion machine and passed through a thin perforated die to form noodles.
• The extruded noodles are cut into desired lengths (15–20 cm).

6. Steaming & Pre-Drying

• The noodles are steam-cooked for 3–5 minutes to enhance elasticity.
• They are then air-dried for 30 minutes to remove excess surface moisture.

7. Drying & Shelf Stability

• The noodles are dried in a tray dryer at 45–50°C until the moisture content is <10% to ensure a long shelf life.

8. Packing & Storage

• The dried jowar noodles are packed in moisture-resistant biodegradable pouches or vacuum-sealed to prevent rancidity.
• Stored in a cool, dry place with a shelf life of 6–8 months.

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Uses of Sprouted Jowar Noodles

✅ Gluten-Friendly Alternative – Lower gluten content than refined wheat noodles.
✅ High in Dietary Fiber – Aids digestion and improves gut health.
✅ Diabetes-Friendly – Low glycemic index for better blood sugar control.
✅ Rich in Antioxidants – Sprouted jowar has polyphenols that support immunity.
✅ Weight Management – High satiety due to fiber and protein content.

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Recipes Using Sprouted Jowar Noodles

1️⃣ Jowar Noodles with Coconut & Curry Leaves

🔹 Ingredients:

• 1 cup sprouted jowar noodles
• 1 tbsp cold-pressed coconut oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1/2 tsp turmeric powder
• 1/2 cup grated coconut
• Rock salt to taste

🔹 Method:
1️⃣ Boil jowar noodles in hot water for 2 minutes, drain and set aside.
2️⃣ Heat coconut oil, temper with mustard seeds and curry leaves.
3️⃣ Add turmeric powder, rock salt, and toss in the boiled noodles.
4️⃣ Mix well, garnish with grated coconut, and serve warm.

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2️⃣ Spicy Jowar Noodles Stir-Fry

🔹 Ingredients:

• 1 cup sprouted jowar noodles
• 1/2 cup mixed vegetables (carrots, bell peppers, beans)
• 1 tsp soy sauce
• 1/2 tsp chili flakes
• 1/2 tsp rock salt
• 1 tbsp sesame oil

🔹 Method:
1️⃣ Boil the jowar noodles for 2 minutes and rinse under cold water.
2️⃣ Heat sesame oil, sauté vegetables until slightly crisp.
3️⃣ Add soy sauce, chili flakes, and salt, mix well.
4️⃣ Toss in the noodles and stir-fry for 2 minutes.
5️⃣ Serve hot with a garnish of sesame seeds.

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3️⃣ Jowar Noodles & Peanut Butter Sauce

🔹 Ingredients:

• 1 cup sprouted jowar noodles
• 2 tbsp peanut butter
• 1 tsp ginger paste
• 1/2 tsp rock salt
• 1 tbsp cold-pressed coconut oil
• 1 tbsp chopped spring onions

🔹 Method:
1️⃣ Heat coconut oil, sauté ginger paste for 1 minute.
2️⃣ Add peanut butter and mix well.
3️⃣ Add cooked jowar noodles and toss with the sauce.
4️⃣ Garnish with chopped spring onions and serve warm.

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