White Rice Vermicelli (180 G)

🌾 Processing of Thooyamalli White Rice Vermicelli Using Sprout Activated Indigenous Thooyamalli White Rice Flour

 

🌿 Ingredients Composition

Sprout activated Thooyamalli Rice Flour – 100%

Water – RO Treated

 

1️⃣ Selection & Cleaning of Grains

Native Thooyamalli rice, known for its white jasmine-like grains and natural aroma cleaned using aspirators and destoners to remove husk, stones, and foreign matter.

They are then washed thoroughly with RO-treated water to maintain hygiene and nutrient integrity.

 

2️⃣ Sprouting Process (Nutrient Activation)

Soaking: Cleaned grains are soaked in RO-treated water for 8–10 hours to initiate enzymatic activity.

Germination: The soaked rice is kept in a controlled sprouting chamber at 28–30°C temperature and 85–90% humidity for 24–36 hours.

This activates amylase and protease enzymes, making starches more digestible and proteins bioavailable.

Drying: The sprouted rice is gently dried below 50°C using solar or tray dryers — preserving vitamins like B-complex and E.

 

3️⃣ Milling & Flour Preparation

The dried grains are stone-ground into a fine, smooth flour (100–150 micron mesh).

This ensures the flour retains the bran layer, aroma, and natural sweetness of Thooyamalli.

 

4️⃣ Dough Preparation

Sprouted Thooyamalli flour is mixed with RO-treated warm water to form a cohesive dough (moisture ~30%).

The dough is kneaded gently and rested for 20–30 minutes, allowing full hydration — this step enhances elasticity without using gluten or binders.

 

5️⃣ Extrusion & Vermicelli Formation

The hydrated dough is extruded through fine dies to form thin vermicelli strands.

Each strand is uniform, smooth, and lightly pre-cooked during extrusion.

Strands are cut to convenient 10–15 cm lengths for ease of cooking and packaging.

 

6️⃣ Drying

Freshly extruded vermicelli is tray-dried at 45–50°C until the final moisture reaches <10%.

This slow drying ensures long shelf life, prevents cracking, and maintains lightness.

 

🌾 Why Thooyamalli Rice Vermicelli is Special

✅ Indigenous Variety: Thooyamalli is an heirloom rice, prized for its aroma, softness, and high digestibility.

✅ Gut-Friendly: Sprouting breaks down phytic acid and resistant starch, improving mineral absorption.

✅ Balanced Glycemic Index: Though it’s white rice, sprouting reduces starch density, making it lighter on blood sugar.

✅ High in B-Vitamins: Especially B1 and B3, crucial for metabolism and energy.

✅ Natural Aroma & Flavor: No need for artificial flavoring — its mild floral notes come naturally.

 

🍽️ Recipes Using Thooyamalli Rice Vermicelli

1️⃣ Thooyamalli Vermicelli Upma

🌾 Soft, aromatic, and wholesome — perfect breakfast.

Ingredients:

1 cup vermicelli, 1 small onion, 1 chili, mustard, urad dal, curry leaves, carrot & beans, salt, and turmeric.

 

Method:

Temper spices and sauté veggies.

Add in the vermicelli and mix well. Add 250 ml boiling water, mix and keep it closed for 2 mins.

 

2️⃣ Sweet Thooyamalli Vermicelli Payasam

💛 A festive favorite with a healthy twist.

Ingredients:

½ cup vermicelli, 2 cups coconut milk, 3 tbsp coconut jaggery powder, 1 tsp ghee, nuts, and cardamom.

 

Method:

Roast vermicelli in ghee.

Simmer with milk till soft.

Add jaggery, cardamom, and nuts.

Serve warm or chilled.

 

🌿 Nutritional Edge

Completely gluten free.

High in easily digestible carbohydrates for sustained energy.

low-oil cooking friendly.

Naturally rich in antioxidants (phenolic compounds).

Ideal for children, elders, and convalescent diets.

 

💛 Goodness Farm Promise

Our Thooyamalli Rice Vermicelli is made using sprouted, indigenous rice — slow-processed, free from additives, and naturally aromatic.

No maida, no preservatives, no artificial flavor.

Just pure nourishment, crafted with care.

 

Because tradition tastes best when it’s backed by science. 🌾