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..
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.
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 |
wow,healthy round soft,sponge idlies, yummy
Really healthy and filling breakfast option!
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
Please tell me if I can use thinnai flour in this. If so the measurement pls.
@Sajitha use 2 cup of flour.
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:)
Can you please say right proportion for 2 ppl alone.
@AnonymousYou can just half the recipe
Did you use raw rice or parboiled rice?
@AnonymousI used red samba rice, you can use idli rice.
What modification i need to do, if i use barnyard millet ( kuthiraivaali)?
@MeenakshiI am not sure, but same propotion would work i think so
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?
@Geetha MaryAdding salt to the batter makes it ferment faster
Hi Aarthi,
Have a doubt. Is Fox Millet also known as Bajra?
@SangeethaNo bajra is different.. it is called as pearl millet
For thinai, dont we have to remove the husk or the outer covering, it is said it is not good for people.
@Anonymousno it is not like that, u can use whole
Quinoa and thinai r same?
@Anonymousno they are not the same
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