Vermicelli - Ragi / Finger Millet

WHOLE WHEAT FLOUR , RAGI/FINGER MILLET FLOUR , SALT , WATER & Nothing Else.

Preparation:
• Boil the water.
• Soak the vermicelli for 1 minute and drain the water, then set aside to cool.
Sweet Vermicelli:
• Mix Jaggery powder, fresh grated coconut or coconut milk, and cardamom powder (optional) with the steamed vermicelli.
Spicy Vermicelli:
• Heat oil in a pan and crackle mustard seeds.
• Add channa dal and urad dal, then fry onion, tomato, chili, curry leaves, and other desired vegetables (optional).
• Add required salt and mix well.
• Add steamed vermicelli and mix thoroughly.
• Serve hot with coconut chutney.
Enjoy your sweet or spicy vermicelli!

• Finger millet are rich in B vitamins, especially niacin, B6 and folic acid, as well as the minerals such as calcium, iron, potassium, magnesium and zinc.
• Versatile and Delicious: Can be used to prepare a variety of dishes such as upma, pulao, salads,and stir-fries, offering a nutritious and flavourful alternative to traditional wheat-based vermicelli.

Store it in a cool, dry place, away from direct sunlight and moisture. Seal the packaging tightly after each use to maintain freshness.

Shelf life is 6 months from the date of Packing.