Navara Red Rice Noodles, Organic (180 G)

 

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Processing of Navara Rice Noodles Using Sprouted Navara Rice Flour

Ingredients Composition

• Sprouted Navara Rice Flour – 90%
• Tapioca Flour – 8%
• 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 Navara Rice

• Traditionally grown Navara rice is sourced for its therapeutic and nutritional properties.
• The grains are cleaned thoroughly to remove husk residues, impurities, and broken grains using RO water.

2. Sprouting Process

• Soaking: Navara rice grains are soaked in RO-treated water for 10–12 hours to initiate enzyme activation.
• Germination: The soaked rice is sprouted in a humid environment (25–28°C, 75% RH) for 36–48 hours.
• Drying: Sprouted grains are air-dried in shade followed by gentle tray drying below 50°C to preserve anthocyanins and other heat-sensitive bioactives.

3. Milling & Flour Blending

• The dried sprouted rice is finely milled using a stone grinder to preserve traditional qualities and maintain fineness (120–150 micron).
• The flours are blended in the ratio 90:8:2 (Navara:Tapioca:Cluster Beans Powder) for structure and smooth noodle formation.

4. Dough Preparation

• Blended flour is mixed with a pinch of rock salt, cold-pressed coconut oil, and sufficient RO water to form a smooth, elastic dough.
• The dough is rested for 30 minutes to enable optimal hydration and binding.

5. Extrusion & Shaping

• The dough is extruded through a low-temperature noodle press to form thin, uniform strands.
• The noodles are cut into 15–20 cm lengths and laid on mesh trays to prevent sticking.

6. Steaming & Surface Drying

• The noodles are lightly steam-cooked for 3–4 minutes to lock in shape and improve chewiness.
• Post-steaming, they are air-dried for 30–45 minutes to reduce surface stickiness.

7. Final Drying & Packaging

• Tray drying is done at 45–50°C until moisture content <10% for enhanced shelf life and safe storage.
• After cooling, noodles are packed in eco-friendly, moisture-proof pouches or vacuum packs.

Shelf Life:

• Up to 6–8 months in a cool, dry place without refrigeration.

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Nutritional & Therapeutic Highlights of Sprouted Navara Rice Noodles

✅ Ayurvedic Value – Traditionally used for strengthening immunity and improving gut health.
✅ Rich in Anthocyanins – Natural antioxidants from the red husk offer anti-inflammatory benefits.
✅ Diabetic Friendly – Lower glycemic load compared to polished rice-based noodles.
✅ Digestive Soothing – Sprouted form enhances digestibility and nutrient absorption.
✅ Calcium & Iron-Rich – Supports bone health and hemoglobin synthesis.

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Recipes Using Sprouted Navara Rice Noodles

1️⃣ Herbal Lemon Navara Noodle Bowl

🔹 Ingredients:

• 1 cup navara rice noodles
• 1 tsp cold-pressed coconut oil
• 1/2 tsp mustard seeds, curry leaves
• 1/4 tsp turmeric powder
• Rock salt to taste
• Juice of 1 lemon
• Crushed ginger

🔹 Method:
1️⃣ Cook noodles and keep aside.
2️⃣ Heat oil, temper mustard seeds, curry leaves, ginger.
3️⃣ Add turmeric, salt, and lemon juice.
4️⃣ Toss noodles gently and serve warm with a sprinkle of roasted peanuts.

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2️⃣ Navara Noodles in Coconut Milk Curry

🔹 Ingredients:

• 1 cup navara noodles
• 1/2 cup light coconut milk
• 1/4 cup cooked moong dal
• Salt, pepper, and cumin
• 1 tbsp curry leaf and shallot tempering

🔹 Method:
1️⃣ Boil noodles till tender, drain.
2️⃣ Warm coconut milk, stir in moong dal and seasonings.
3️⃣ Add noodles and simmer briefly.
4️⃣ Top with shallot-curry leaf tempering for a nourishing bowl.

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3️⃣ Thai-style Navara Millet Noodles with Lemongrass

🔹 Ingredients:

• Navara noodles
• 1 tbsp sesame oil
• Chopped lemongrass, kaffir lime leaves
• Coconut cream, rock salt
• Grated vegetables (carrot, cabbage, capsicum)

🔹 Method:
1️⃣ Stir-fry veggies in sesame oil with lemongrass and lime leaves.
2️⃣ Add coconut cream and salt, simmer.
3️⃣ Toss in noodles and serve with crushed peanuts and herbs.

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