Ragi Noodles (180 G)

Processing of Ragi Noodles Using Sprouted Ragi Flour

Ingredients Composition

• Sprouted Ragi (Finger Millet) 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

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

2. Sprouting Process

• Soaking: The cleaned grains are soaked in RO-treated water for 10–12 hours to activate enzymatic processes.
• Germination: The soaked grains are incubated at 25–30°C, 75% humidity for 24–48 hours to sprout, enhancing bioavailability of nutrients and reducing antinutrients like phytic acid.
• 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 ragi 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 Ragi Noodles

✅ High in Calcium & Iron – Excellent for bone health and anemia prevention.
✅ Diabetes-Friendly – Low glycemic index for stable blood sugar levels.
✅ Gluten-Friendly Alternative – Lower gluten content, suitable for mild gluten sensitivity.
✅ Rich in Dietary Fiber – Aids digestion and improves gut health.
✅ Weight Management – Provides satiety due to fiber and protein content.

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Recipes Using Sprouted Ragi Noodles

1️⃣ Ragi Noodles with Spiced Coconut Milk

🔹 Ingredients:

• 1 cup sprouted ragi noodles
• 1 tbsp cold-pressed coconut oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 cup coconut milk
• 1/2 tsp turmeric powder
• Rock salt to taste
• 1 tbsp roasted peanuts (for garnish)

🔹 Method:
1️⃣ Boil ragi noodles in hot water for 2 minutes, drain and set aside.
2️⃣ Heat coconut oil, temper with mustard seeds, cumin seeds.
3️⃣ Add turmeric powder, rock salt, and pour in coconut milk.
4️⃣ Simmer for 2 minutes, then toss in the boiled noodles.
5️⃣ Garnish with roasted peanuts and serve warm.

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2️⃣ Stir-Fried Ragi Noodles with Veggies

🔹 Ingredients:

• 1 cup sprouted ragi noodles
• 1/2 cup mixed vegetables (carrots, bell peppers, beans)
• 1 tsp soy sauce
• 1/2 tsp rock salt
• 1 tbsp sesame oil
• 1 tsp sesame seeds (for garnish)

🔹 Method:
1️⃣ Boil ragi noodles for 2 minutes and rinse under cold water.
2️⃣ Heat sesame oil, sauté vegetables until slightly crisp.
3️⃣ Add soy sauce, rock salt, and mix well.
4️⃣ Toss in the noodles and stir-fry for 2 minutes.
5️⃣ Garnish with sesame seeds and serve hot.

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3️⃣ Ragi Noodles with Peanut Butter Sauce

🔹 Ingredients:

• 1 cup sprouted ragi 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 ragi noodles and toss with the sauce.
4️⃣ Garnish with chopped spring onions and serve warm.

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