Inside Andhra’s millet push that is turning women into entrepreneurs

In a humble grooming hallway astatine SVR Industries successful Pendurthi successful Visakhapatnam, a radical of 30 women sits successful a semi-circle, eyes fixed connected a array wherever ingredients are being measured with precision. Jowar pulverization is folded into moong dal flour, h2o is added astatine cautious intervals and the dough is kneaded until it turns supple. Soon, it is pressed into bladed strands of noodles and aboriginal steamed and sprinkled with curry leaves and peanut powder.

On different table, a fermented ragi java (porridge) is whisked into a milkshake and reworked into a acold java variant. A subordinate from Srikakulam follows the trainer and tosses cooked foxtail millet with cucumber, onion, mint, tomato, earthy mango and pomegranate, finishing it with citrus and ginger juice, sunflower seeds and a generous sprinkle of peanuts podi. Leading the league is nutritionist Himanshu Kapoor, who guides each measurement with a premix of method clarity and taste memory.