Ragi semia is made from the flour of ragi extracted during the milling process. The Indian authentic noodles of ragi are used in the preparation of many dishes. They can be prepared in variations just as the normal vermicelli in Indian cuisine like ragi upma with plenty of vegetables. It is best to add it to your morning meal or have it for lunch. This vermicelli is also used in sweet dishes along with a combination of sugar or jaggery and grated coconut.

Anil Corn Vermicelli contains a variety of beneficial Phytochemicals that act as antioxidants to the body. It is remarkably rich in antioxidants and helps to slow down the process of aging. The essential amount of fiber in Solam helps in scrapping off dangerous cholesterol in the body and improves the general health of heart.

Kambu vermicelli is an excellent repository of Proteins, Calcium, folic acid and fat. Kambu gives instant energy. It eliminates gastrointestinal disorders, constipation, cramps and excess gas. It strengthens the immune system and helps in making digestion process easier. The nutrients present in kambu helps in making bones stronger. Kambu vermicelli has been the first and best choice of people who are obese.

Anil Wheat Vermicelli is a traditional product prepared by using whole or refined Wheat flour. Hard dough is prepared, cold extruded and dried in the Sun. In Wheat Vermicelli, Wheat flour remains as the basic ingredient used. You do have to cook Vermicelli in a manner specific to the type of grain from which it is made.

Thinai vermicelli is an important healthy alternative for rice. When compared to rice, it has low glycemic index i. E. Only gradually increase blood sugar after food intake. It is high in Carbohydrates, dietary Fiber, Minerals and Iron. Thinai builds body strength and makes one highly immune. The risks of gastric problems and heart problems can be considerable decreased with regular intake of thinai in the diet.

anil biriyani vermicelli makes the dishes more relishing and delicious of every bite aromatic and full of flavour and perfect taste and smell.

Maida is milled from the endosperm just like wheat and then finely refined and bleached to get its smooth and white texture. Maida is rightly named as all purpose flour due to its universal cooking properties. In an Indian household, maida can be used in making parathas, shawarmas, puris and other lip smacking dishes. Maida can also be used to make momos, bread, and cakes. Maida can be used to make quick recipes and increase the taste factor in the dishes.

Rice Sevai is a type of rice vermicelli and looks similar to Idiyappam. Rice Sevai, as the name suggests are made out of Rice. They can however be made using other food grains like wheat, Ragi and other millets. Rice Sevai is a popular Breakfast option especially in South India as it needs no oil for cooking and can be steamed and easily cooked. It is also one of the most easily digestible foods.

By grinding the husked wheat, after which the flour is ground, Anil Rava is milled from maida. Rava is referred to as semolina or sooji, too. It is passed through a fine mesh after the wheat is milled, before the flour and rava are separated.

Rice has been the staple food of India since historical times. A variant form of this rice is the ground form of it which can be stored for long durations and used to make instant recipes. Rice is first roasted or dried to remove any moisture in it and then ground into a fine powder as the rice flour. This flour can be used to make many recipes like kozhukattai, puttu, idiyappam etc.