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A millet noodle or a chickpea pasta can be mostly that ingredient, or mostly wheat with some of it added; the ingredient order, and the percentage where one is given, tells you which. On instant noodles the masala sachet is usually most of the sodium, so you decide how much of it to use. Check the serving the panel is calculated on, since a pack that feeds one is often declared as two.

Dosa and idli mixes lean either on fermentation or on a raising agent, and the list shows which. How a mix was made and what the panel says it does are separate questions, and both are worth reading.