Kodo Millet Noodles, Organic (180 G)

 

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Processing of Kodo Millet Noodles Using Sprouted Kodo Millet Flour

Ingredients Composition

• Sprouted Kodo Millet Flour – 88%
• Tapioca Flour – 10%
• Cluster Beans Powder – 2% (for natural binding and elasticity)
• Cold-Pressed Coconut Oil – As required (for dough consistency and texture)
• Rock Salt Powder – As required
• Water – RO treated

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Processing Steps

1. Selection & Cleaning of Kodo Millet (Varagu)

• Nutrient-rich kodo millet grains are hand-picked and cleaned using RO-treated water and mechanical winnowing to remove husk, grit, and impurities.

2. Sprouting Process

• Soaking: Grains are soaked in RO water for 6–8 hours.
• Germination: Allowed to sprout in a humid chamber (25–28°C) for 24–30 hours.
• Drying: Sprouts are shade dried initially, then dehydrated at <50°C to retain maximum enzymes and nutrients.

3. Milling & Blending

• The sprouted grains are stone-milled into fine flour.
• Blended with tapioca flour and cluster beans powder in the 88:10:2 ratio for improved texture, elasticity, and binding of noodles.

4. Dough Preparation

• The flour mix is kneaded with RO water, a pinch of rock salt, and cold-pressed coconut oil until a smooth, soft dough is formed.
• Dough is rested for 20–30 minutes for proper hydration and elasticity development.

5. Extrusion & Cutting

• The dough is extruded using a slow-speed extruder to form uniform noodle strands.
• Strands are cut, lightly dusted with flour, and prepped for steaming.

6. Steaming & Pre-Drying

• Noodles are steamed gently for 3–4 minutes to lock in structure and reduce cooking time.
• Surface moisture is reduced using warm air pre-drying.

7. Final Drying & Packaging

• Tray dried at 45–50°C until moisture content drops below 10%.
• Packed in compostable, vacuum-sealed, or food-grade pouches for shelf stability.

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Shelf Life:

• 6–8 months when stored in cool, dry, and airtight conditions.

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Nutritional Highlights of Sprouted Kodo Millet Noodles

🌾 Low in Calories & High in Dietary Fiber – Aids in digestion and satiety
🌿 Excellent Source of Antioxidants – Especially polyphenols and ferulic acid
🌾 Naturally Gluten-Free & Easy to Digest
🌱 Sprouting Enhances B Vitamins & Mineral Bioavailability
💪 Supports Diabetic-Friendly and Heart-Healthy Diets – Slow digesting complex carbs

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Wholesome Recipes Using Sprouted Kodo Millet Noodles

1️⃣ Herbal Lemon Kodo Millet Noodles

🔹 Ingredients:

• Cooked noodles
• Lemon juice, grated turmeric root
• Curry leaves, ginger, green chili
• Cold-pressed sesame or coconut oil

🔹 Method:
1️⃣ Sauté ginger, turmeric, and green chili in oil.
2️⃣ Add noodles and squeeze in lemon juice.
3️⃣ Garnish with curry leaves and serve hot.

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2️⃣ Kodo Millet Noodle Upma

🔹 Ingredients:

• Cooked noodles
• Mustard seeds, urad dal, onion, carrots
• Green peas, curry leaves, coriander

🔹 Method:
1️⃣ Temper mustard seeds, urad dal, and curry leaves.
2️⃣ Sauté onion, peas, and carrots.
3️⃣ Add cooked noodles and mix gently.
4️⃣ Garnish with coriander and serve.

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3️⃣ Gut-Soothing Noodle Soup (Post-Antibiotic Recovery)

🔹 Ingredients:

• Noodles
• Ash gourd, bottle gourd, ginger, pepper
• Moringa powder or leaf paste, turmeric

🔹 Method:
1️⃣ Simmer vegetables in water with ginger and pepper.
2️⃣ Add cooked noodles and moringa powder.
3️⃣ Serve warm as a healing broth for gut reset.

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