Ragi Noodles ORGANIC (200 G) Sweeteners & Salts the versatility of sprouted chickpea

the versatility of sprouted chickpea flour makes it a valuable ingredient in both savory and sweet dishes

It can be used in Idli/Dosai batter prep as a nutritious substitute and also as a table rice

which are believed to offer potential health benefits

dry place with a shelf life of 6–9 months

Ragi Noodles ORGANIC (200 G) Sweeteners & Salts the versatility of sprouted chickpeaProcessing 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 Processing Steps 1. Selection & Cleaning of Grains Ragi grains are cleaned to remove dust, husk, and stones. The grains are washed with RO