THINAI IDLI / FOXTAIL MILLET IDLI

There are lots of benefits in millets.  We can prepare any of our  dishes with millets.

I have posted some millet dishes in my blog too.

I have Prepared idlies from one of the millets, Foxtail millet/Thinai.  

Refer the below link for millet recipes
http://hottavasandovens.blogspot.in/search/label/Millet%20Recipes

Nowadays many people who have completely eradicated rice and other food grains from their diet and switched fully to millets. Though millets are good for health, consuming  too much of it, is not good., over consumption of millets leads to hypothyroidism.

Always eat a variety of food grains like rice, whole wheat, barley, quinoa, bulgur, couscous, millets, oatmeal etc rather than stick to one particular grain. 

Here goes the recipe.

INGREDIENTS

 
   Foxtail millet                                   -3 cups
   Whole Urad dal                              - 1 cup
   Fenugreek seeds-vendhayam       - 2 tsp
   Salt                                                   -to taste   
  Gingelly oil                                         - 1 full ladle

INGREDIENTS FOR SEASONING

Pepper corns                          - 10 to 12 nos

Cumin seeds                          - 1 tsp

Ghee                                       - 1 tbsp

   

METHOD

Wash and soak thinai/foxtail millet and urad dal separately in water for 4-5 hours. Soak fenugreek seeds along with dal.

Grind urad dal until light and fluffy adding water from time to time.

Grind millets adding water little at a time to a slightly coarse batter.

Mix both the batter, add salt needed and allow it to ferment. Grind it the same way as you grind for regular idlis. The batter should not be too thick nor too thin.

Heat ghee in a pan and season the pepper corns and cumin seed and to the bater and mix well.

Add the gingelly oil and mix well.

 Bring water to boil in  a steamer or idli cooker to make idlis.

Then grease the idli mold with oil and pour a ladle of fermented batter into the moulds. Steam for 15 minutes or until a toothpick inserted in the center of the idli comes out clean.

After it cools a little, remove the idlis from the mould.

Healthy Thinai / foxtailmillet id;is are ready to serve.

 Serve hot with sambar or chutney

NOTE 

You can make idli with this batter only for a day, the next day, you can use the batter to make dosas. You can also make thick uthapams by adding finely chopped onions and green chillies to the batter.

Fermenting time differs according to weather conditions.