Vermicelli

Vermicelli

Our Vermicelli selection includes Multi Millet, Barnyard Millet, Little Millet, Finger Millet, Kodo Millet, Red Rice, and Moringa Leaves Vermicelli. Millets are a nutrient-dense food. These are the healthy alternatives that are appropriate for people of all ages. Our Vermicelli is high in nutrition even as it remains a savoury sauce for both children and adults. Vermicelli is a simple and quick-to-prepare dish.

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  • little millet vermicelli

    Little Millet Vermicelli/Sevai

    Little Millet Vermicelli is a good health replacement for rice which is used to make Pulao, Fried Rice and seems to go well with fried veggies,...

    Rs. 91.00
    Rs. 91.00

  • Millet Noodles

    Barnyard Millet Vermicelli (Kuthiraivali)

    Barnyard Millet Vermicelli is used to make delightful kheer, khichdi, or noodles. You can customise the veggies and flavourings to your preference. You can use jaggery...

    Rs. 91.00
    Rs. 91.00
  • finger millet vermicelli

    Finger Millet Vermicelli (Semia) - 180g

    Finger millet can be cultivated in a drought environment, could indeed endure extreme drought, and is capable of adapting to higher altitudes. Finger Millet Vermicelli could...

    Rs. 91.00
    Rs. 91.00
  • millet vermicelli

    Kodo Millet Vermicelli/Sevai - Homemade

    Accept the deliciousness of Kodo millet Vermicelli, which is significant in nourishment, and begin preparing your wholesome, rapid, and simple breakfast or preferred finesse at any...

    Rs. 91.00
    Rs. 91.00
  • red rice vermicelli

    Red Rice Sevai / Vermicelli (Zero Maida | Preservative Free)

    As a whole grain, red rice is an incredible asset to your regular diet. Whole grains contain all of the grain, including bacteria, bran, and endocarp....

    Rs. 91.00
    Rs. 91.00
  • millet vermicelli

    Multi Millet Vermicelli

    Each element of millet provides something distinctive, but then when merged, they create this coarse grain as full and healthy as any nutrients. It is a...

    Rs. 86.00
    Rs. 86.00 Rs. 86.00