Ragi Vermicelli (180 G)

Processing of Ragi Vermicelli using Sprouted Ragi and Emmer Wheat Flour

Ingredients Composition

• Sprouted Ragi Flour – 100%
• Water – RO treated

Processing Steps

1. Selection and Cleaning of Grains
   • Ragi and emmer wheat grains are sourced and thoroughly cleaned to remove dust, stones, and impurities.
2. Sprouting Process
   • The grains are soaked in RO-treated water for 6–8 hours.
   • The soaked grains are drained and allowed to sprout under controlled conditions (temperature: 25–30°C, humidity: 70–80%) for 24–48 hours.
   • Once sprouted, the grains are dried at a low temperature (<50°C) to preserve nutrients.
3. Milling & Flour Preparation
   • The dried sprouted grains are finely milled into flour using a stone mill or hammer mill.
   • The flours are sieved (mesh size ~100–150 microns) for uniform particle size.
4. Dough Preparation
   • Sprouted ragi flour and sprouted emmer wheat flour are blended in a 75:25 ratio.
   • RO-treated water is gradually added to form a firm, non-sticky dough.
   • The dough is kneaded until smooth (moisture content: ~30%).
5. Extrusion & Vermicelli Formation
   • The dough is fed into a vermicelli extruder.
   • It is passed through fine perforated plates to form thin strands of vermicelli.
   • The strands are cut into desired lengths (~10–15 cm).
6. Drying
   • The fresh vermicelli is dried in a tray dryer and sun-dried at controlled temperatures (40–50°C) to reduce moisture to <10%.
   • This prevents microbial spoilage and extends shelf life.
7. Packing & Storage
   • The dried vermicelli is packed.
   • Stored in a cool, dry place for up to 6 months.

Uses of Ragi-Emmer Wheat Vermicelli

• Rich in Fiber & Micronutrients – High in calcium, iron, and B vitamins.
• Low Glycemic Index – Suitable for diabetic and weight-conscious individuals.
• Gluten-Light Alternative – Contains less gluten than refined wheat-based vermicelli.
• Good for Digestion – Sprouting enhances bioavailability and reduces antinutrients.

Recipes Using Ragi Vermicelli

1️⃣ Ragi Vermicelli Upma

🔹 Ingredients:

• 1 cup sprouted ragi-emmer wheat vermicelli
• 1 small onion (chopped)
• 1 green chili (chopped)
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1 tbsp oil
• 5–6 curry leaves
• Salt to taste
• 1.5 cups water

🔹 Method:

1. Dry roast the vermicelli for 2 minutes.
2. Heat oil, add mustard seeds, curry leaves, green chili, and onion. Sauté until onions turn soft.
3. Add turmeric and salt. Pour water and bring it to a boil.
4. Add vermicelli, cover, and cook until water is absorbed.
5. Serve hot with coconut chutney.

2️⃣ Ragi Vermicelli Kheer

🔹 Ingredients:

• 1/2 cup sprouted ragi-emmer wheat vermicelli
• 2 cups milk
• 3 tbsp jaggery powder
• 2 tbsp chopped nuts (almonds, cashews)
• 1/2 tsp cardamom powder
• 1 tsp ghee

🔹 Method:

1. Heat ghee in a pan, roast vermicelli until golden brown.
2. Add milk and cook on low heat until vermicelli softens.
3. Add jaggery, nuts, and cardamom. Simmer for 5 minutes.
4. Serve warm or chilled.

3️⃣ Ragi Vermicelli Stir-Fry (Noodles Style)

🔹 Ingredients:

• 1 cup ragi-emmer wheat vermicelli
• 1/2 cup mixed vegetables (carrot, capsicum, beans)
• 1 tsp soy sauce
• 1/2 tsp black pepper
• 1/2 tsp ginger-garlic paste
• 1 tbsp sesame oil
• Salt to taste

🔹 Method:

1. Boil vermicelli in hot water for 2 minutes. Drain and rinse.
2. Heat oil, sauté ginger-garlic paste and vegetables.
3. Add vermicelli, soy sauce, black pepper, and salt. Toss well.
4. Serve hot with a sprinkle of sesame seeds.