Himanshu Kapoor, nutritionist, demonstrating the preparation of jowar and mong dal noodles at a three-day millet enterprise training workshop organized by the Society for the Eradication of Rural Poverty (SERP), Government of Andhra Pradesh, in association with Vishalakshi Innovations for Sustainable Ventures (VISV) at Pendurthi, Visakhapatnam. | Photo credit: KR Deepak
In a modest training hall at SVR Industries in Pendurthi in visakhapatnamA group of 30 women sit in a semicircle with their eyes fixed on a table where ingredients are precisely measured. Jowar powder is mixed into the mong dal flour, water is added at careful intervals and the dough is kneaded until it is pliable. It is soon pressed into thin strips of noodles and later steamed and sprinkled with curry leaves and peanut powder.
On another table, fermented ragi java (porridge) is whipped into a milkshake and reworked into an iced coffee variant. The participant from Srikakulam follows the trainer and tosses cooked fox millet with cucumber, onion, mint, tomato, raw mango and pomegranate and finishes it off with lemon and ginger juice, sunflower seeds and a generous sprinkling of peanut podi. The session is led by nutritionist Himanshu Kapoor, who guides each step with a combination of technical clarity and cultural memory.
Published – 17 Apr 2026 08:09 IST
