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    Home

    Thinai Idly Recipe / Thinai Idli Recipe / Fox Millet Idly Recipe / Fox Millet Idli Recipe / Foxtail Millet Idli Recipe / Navane Idli Recipe

    March 7, 2014 By Aarthi 22 Comments

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    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 dont know how to use them, what to do with them. I too was like that untill 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..

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    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.

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    Preparation Time : 10 mins
    Soaking Time : 4 hours
    Fermenting Time : 6 to 8 hours
    Cooking Time : 10 mins per batch
    Serves : 7 to 10


    Ingredients:

    Thinai / Foxtail Millet - 2 cups
    Normal Cooking Rice - 1 cup ( I used Red Samba Rice)
    Urad dal / Ulundu Paruppu - 1cup
    Fenugreek Seeds / Vendayam - 1 tsp
    Salt to taste

    Method:

    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, drain 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


    Pictorial:

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