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    Thinai Idly Recipe

    Last Updated On: Jul 2, 2025 by Aarthi

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    Thinai idli / foxtail millet idli is a healthy and delicious variation of the traditional South Indian idli. It is made using foxtail millet instead of regular rice. The process is the same as regular idli batter making but it has a lot of nutrients and health benefits compared to rice idli. This recipe makes the excellent millet idli that is so soft like regular idli and no one will find the taste difference, only color differs. It is perfect for breakfast and can be served with coconut chutney and sambar. 

    Thinai Idly

    We all know millets are so much healthier for us, but have you ever thought why we have not included in our daily diet like we include rice, vegetables, meat and stuff like that. Probably the answer would be we don't know how to use them, what to do with them. I too was like that until I planned to start a series called "cooking with millets". So far i have used only thinai / foxtail millets.  I made idli and dosai with it and simple loved it. Make sure you check out the thinai dosa recipe too.

    Jump to:
    • About Thinai Idli (Foxtail Millet Idly)
    • Ingredients
    • Hacks
    • Thinai Idly Recipe (Step by Step Pictures)
    • Expert Tips
    • FAQ 
    • Variations
    • 📖 Recipe Card

    Few days back me and hubby were talking about healthy eating. We finally came to a decision that including millets in our diet atleast once a week. And immediately we went for a purchase, igot two packets of thinai, two packets of kambu and barley. This is what i could find in my super market. But still i have explore other grains too like samai, varagu.  So stay tuned for more millet recipes.

    And to say about this idli, i was quite worried about the taste of the idly. But to my surprise it turned out quite good actually. It was little denser than normal rice idlies, you have to keep in mind that it is made my millets BTW. And for best taste enjoy this idly with tomato chutney and coconut chutney.

    About Thinai Idli (Foxtail Millet Idly)

    Idli is a popular South Indian steamed cake made from a fermented batter consisting of rice and lentils. Idli is a staple in many South Indian households and often served with coconut chutney and sambar.. It is so light, healthy and easy to digest. 

    Foxtail millet is a nutritious and gluten free alternative to rice. It is one of the oldest cultivated millet and is used in many cuisines. Millets can be incorporated in various recipes like kozhukattai, upma, dosai, laddu or even to make millet briyani. 

    In this recipe, I have substituted the regular rice with foxtail millet. It's high in fibre, iron and complex carbs making the idli healthier and diabetic-friendly. 

    The combination of thinai ( foxtail ) millet, red samba rice, whole urad dal, and fenugreek seeds creates a nutritious and delicious idli, dosai that is a healthy alternative to traditional rice idli batter. It helps to achieve fluffy idli , providing a light and soft texture when steamed. No one would find the difference in taste, only the color of the idli varies. Each ingredient contributes unique flavours and health benefits, making this dish a wholesome choice for any meal.

    Similar Recipes

    Rava idli

    Oats Idli

    Mini Idli sambar

    Varagu Idli

    WHY THIS RECIPE WORKS 

    Gluten free : Foxtail millets are naturally gluten free. It is packed with proteins, dietary fibre making it a wholesome choice for a healthy diet or people who are following a gluten free diet. 

    WHY I LOVE THIS RECIPE - I was a bit unsure at first about how these foxtail millet idlis would taste. You know how we are addicted to those soft, fluffy rice idlis, I wasn’t sure if millet could match that taste. But to my surprise, they turned out really good! The texture is a little denser than regular idlis but they’re still soft and satisfying. And to add on that I’m so feeling happy because my family gets to eat something healthy and without any compromise in taste and texture. 

    Versatile : Foxtail millet idli recipe is so versatile that you can easily customize based upon your preference. Like substituting with other millets like barnyard, jowar, little millet. It can be made more healthier by adding grated or pureed carrot, beetroot. It adds color and more nutrients. 

    Ingredients

    Thinai / Foxtail millet : Foxtail millet is the main base for the batter. It replaces the regular rice. It is gluten free and rich in fibre. You can also substitute with other millets like finger millet, barnyard millet, jowar millet and little millet. 

    Cooking rice : Rice is used as an optional co-grain. I have used a red samba rice variety. It is added to give body to the batter. It enhances the idli texture and helps in fermentation. You can skip or substitute with regular rice. 

    Whole urad dal / Ulundhu paruppu : Urad dal is essential in idli batter. It ferments easily and provides the fluffy idli. It is also added for protein.

    Fenugreek seeds / Vendhayam : Fenugreek seeds also known as vendhayam is traditionally used in the idli batter making which helps in the fermentation process and gives a mild aroma. They also aid in digestion. 

    Salt : Salt is used to balance the taste. The right amount of salt helps in controlling the growth of bacteria during fermentation and also ensures the batter rises properly. 

    Hacks

    Soaking : Wash and soak the rice and millets separately. Wash and soak the urad dal and fenugreek together. Soak all the ingredients for 4 hours. 

    Ice cold water : Soak the urad dal in ice cold water. Usually mixies tend to get heat sooner when grinding large products. If you’re grinding the batter using mixie, then this tip will be really helpful. You can even add ice cubes or ice water while grinding. 

    Grinding : First grind the urad dal, fenugreek. Grind until it is fluffy. Then transfer them to the container. Then grind the rice and millets into a smooth batter. 

    Fermentation : Mix the urad dal, rice, millets, salt and let the batter ferment for 6 to 8 hours. This fermentation is the key to achieve fluffy idli. 

    Oven for fermentation : If you live in a colder region, the fermentation process will be tough. A quick and easy tip is to keep the batter container inside an oven for the warmness and it will make the fermentation easier. 

    Thinai Idly Recipe (Step by Step Pictures)

    Take all your ingredients
    This is how thinai looks like
    Urad dal and fenugreek seeds
    Rice , I used Samba Red Rice
    Wash them very well and soak them in water
    Cover and leave them for 4 hours
    When they are soaked
    First grind urad dal and fenugreek mix
    Grind till they are foamed up and fluffy
    Transfer to a large bowl
    Now in the same blender, add rice
    add thinai along with rice
    Grind them to a smooth paste
    Add it to urad dal mix
    Add in salt
    Mix well
    Cover and let it ferment
    Look it is fermented
    grease your idly plates
    All greased
    Pour it into idly moulds
    Place them on idly stand
    Cover and cook
    Cook till done
    Remove with a spoon
    Serve

    Expert Tips

    • Use good quality foxtail millet and urad dal for a fluffy batter.
    • Don’t ferment the batter for more than 8 hours.
    • Gradually add water while grinding. Too much water can lead to thin batter and doesn’t yield soft idlis. 
    • If you live in a colder area, ferment the batter under a light or inside the microwave oven. 
    • Bachelor’s can prepare the batter and store them in the freezer. It will be helpful during work days. 

    STORAGE 

    Store the fermented idli batter in the refrigerator. It stays good for 2 to 3 days. You can also freeze the batter in small batches. As it comes handy during busy weeks. 

    SERVING 

    Serve these warm, soft and fluffy idli with coconut chutney, sambar. It can also be served with chicken curry, mutton curry and fish curry. 

    You can prepare the idlis using mini idli plates and toss them in ghee. Serve these for kids breakfast or lunch boxes. 

    FAQ 

    1.Will foxtail millet idli tastes differ from regular idlis? 

    Slightly the taste may vary. Foxtail millets offer a nutty flavour compared to regular idlis. The texture will be the same as the regular idli, fluffy and softer. It’s just a subtle difference, definitely you will enjoy this millet idli like regular ones. 

    2.Can I use the same fermentation as regular idli ? 

    Yes. The process is the same as regular idli like washing, soaking, grinding and fermenting for 6 to 8 hours.

    3.Can I make an instant version using foxtail millet flour? 

    Definitely! You can try making the batter using foxtail millet flour. Add some curd or eno for quick fermentation. It is quick and great for busy days. 

    4. Is it good for weight loss and diabetics ? 

    Yes! Foxtail millets are naturally gluten free and low in glycemic index. So it is ideal for weight loss and controls the sugar for diabetic patients. 

    Variations

    Vegetable millet idli : Add grated or pureed vegetables like carrot, beetroot, spinach for added color and nutrients. Kids who are picky eaters will enjoy this colorful and healthy idli. 

    Millet chilli idli : Make an Indo-chinese style chilli idli using the leftover foxtail millet idli. 

    Millet rava idli : For a quick and instant version, mix foxtail millet rava, curd, green chilli, ginger and curry leaves. This does not require any soaking and fermentation. Just whip up and enjoy instant healthy idli.

    More Millet Recipes to Try

    • Ragi Ladoo Recipe
    • Kuthiraivali Kozhukattai Recipe
    • Kambu Dosa Recipe
    • Ragi Milkshake Recipe
    • Sprouted Ragi Powder Recipe
    • Bajra Porridge Recipe

    📖 Recipe Card

    Thinai Idly Recipe (Foxtail Millet Idli)

    Thinai idli / foxtail millet idli is a healthy and delicious variation of the traditional South Indian idli. It is made using foxtail millet instead of regular rice. The process is the same as regular idli batter making but it has a lot of nutrients and health benefits compared to rice idli. This recipe makes the excellent millet idli that is so soft like regular idli and no one will find the taste difference, only color differs. It is perfect for breakfast and can be served with coconut chutney and sambar. 
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    fermenting time: 8 hours hours
    Total Time: 8 hours hours 20 minutes minutes
    Servings: 10 servings
    Calories: 281kcal

    Equipment

    • idli cooker
    • Blender

    Ingredients

    • 2 cups Thinai / Foxtail Millet
    • 1 cup Rice
    • 1 cup Whole Urad dal
    • 1 tsp Fenugreek Seeds
    • Salt to taste

    Instructions

    • Wash all the ingredients well in lots and lots of water.
    • Now soak urad dal and fenugreek together, Soak rice and thinai separately. Soak all of them for 4 hours. When they are soaked, strain them.
    • Now take a blender and add urad dal and fenugreek. Grind them till they are fluffy and foamy. Transfer them to a large bowl.
    • Now in the same blender add in rice and thinai and grind them till they are smooth. Add water slowly while grinding them. Pour them to the same bowl where you have urad dal mix. Add salt and mix well.
    • Now cover them and leave to ferment for 6 - 8 hours. Once they are fermented, give one final mix.
    • Grease idli plates with oil. pour small ladleful of batter in it and steam for 7 to 10 mins.
    • Once steamed, remove each idly with a spoon and serve it with coconut chutney ad spicy tomato chutney

    Nutrition

    Serving: 1servings | Calories: 281kcal | Carbohydrates: 54g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 4mg | Potassium: 102mg | Fiber: 8g | Sugar: 0.02g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 3mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    More Idli Recipes

    • Idli Recipe (Soft Idli Batter with Tips)
    • Instant Oats Idli Recipe
    • Rava Idli Recipe
    • Mini Idli Sambar Recipe
    • Idli Podi Recipe
    • Ragi Idli Recipe

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. pavithraravindar

      at

      wow,healthy round soft,sponge idlies, yummy

      Reply
    2. Dipti Joshi

      at

      Really healthy and filling breakfast option!

      Reply
    3. soulsearchingdays

      at

      Hi, I am so glad to have come across this wonderful blog of yours, believe me though I am a blogger myself I am addicted to food blogs and love quite a few of them, but I am yet to see a blog like yours , I just looooved the pictures you have put in each recipe, it shows your hardwork and love for your blog. The pictures are amazing and gives so much of clarity, even if there is no recipe written one can easily follow. Thank you for such wonderful recipes. I am going to try quite a few of them.
      take care and God bless
      http://www.soulsearchingdays.blogspot.com

      Reply
    4. Sajitha

      at

      Please tell me if I can use thinnai flour in this. If so the measurement pls.

      Reply
    5. Aarthi

      at

      @Sajitha use 2 cup of flour.

      Reply
    6. Sajitha

      at

      Using the thinnai flour it came out well.thanks. I was about to throw out
      The flour packet as it had been lying down there for months and I couldn't
      Find any use:)

      Reply
    7. Anonymous

      at

      Can you please say right proportion for 2 ppl alone.

      Reply
    8. Aarthi

      at

      @AnonymousYou can just half the recipe

      Reply
    9. Anonymous

      at

      Did you use raw rice or parboiled rice?

      Reply
    10. Aarthi

      at

      @AnonymousI used red samba rice, you can use idli rice.

      Reply
    11. Meenakshi

      at

      What modification i need to do, if i use barnyard millet ( kuthiraivaali)?

      Reply
    12. Aarthi

      at

      @MeenakshiI am not sure, but same propotion would work i think so

      Reply
    13. Geetha Mary

      at

      Hi aarthi, normally we add salt to the batter jus before cooking. Is there any specific difference in adding salt before the fermation of idli batter?

      Reply
    14. Aarthi

      at

      @Geetha MaryAdding salt to the batter makes it ferment faster

      Reply
    15. Sangeetha

      at

      Hi Aarthi,

      Have a doubt. Is Fox Millet also known as Bajra?

      Reply
    16. Aarthi

      at

      @SangeethaNo bajra is different.. it is called as pearl millet

      Reply
    17. Anonymous

      at

      For thinai, dont we have to remove the husk or the outer covering, it is said it is not good for people.

      Reply
    18. Aarthi

      at

      @Anonymousno it is not like that, u can use whole

      Reply
    19. Anonymous

      at

      Quinoa and thinai r same?

      Reply
    20. Aarthi

      at

      @Anonymousno they are not the same

      Reply
    21. uma.saravanan N

      at

      I used thinai like you shown in picture for kichadi already I washed out and soak for 5hours but while cooking it won't cook well and it takes more time too . And also more husk are seen can you guide me proper use of thinai how can I remove husk from it

      Reply

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