Foxtail Millet/Thinai is one the most important millet varieties loaded with calcium and other vitamins and minerals. Foxtail millet is the second most cultivated species of millet and has been the staple diet of South Indians for a very long time from the Sangam period. Thinai – when consumed regularly is ideal for reducing the cholesterol of the body, helps in controlling blood sugar and increases the metabolic rate. They are rich in anti-oxidants, removes all the acidic elements away from out body. Today, I am going to share a very simple and super healthy Thayir thinai. Do try out this thayir thinai and post your comments here. Meanwhile do check out other healthy and interesting Millet Recipes here and All About Millets here.
Here’s how to make Thinai Thayir Sadham with step by step photos…
Ingredients
Thinai/Foxtail Millet
|
1 cup
|
Water
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3 cups
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Milk [Boiled & Cooled]
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1 ½ cup
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Curd/Yogurt/Thayir
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1 cup
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Carrot
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2 -3 tbsp grated
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Green Chillies
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2 finely chopped
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Ginger/Inji
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1 tsp finely chopped
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Salt
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As needed
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For Tempering
Oil
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2 tsp
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Mustard Seeds
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½ tsp
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Split Urad Dal
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1 tsp
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Bengal Gram Dal/Kadalai Paruppu
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1 tsp
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Cashew nuts/Mundhiri Paruppu
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6-8 chopped
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Asafoetida/Hing/Perungaayam
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One big pinch
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Curry Leaves/Karuvepilai
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10-12
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Preparation Time: 5-7 minutes Recipe Category: Lunch
Cooking Time: 20 minutes Recipe Cuisine: TamilNadu, South Indian
Serves: 4
Author: Priya Anandakumar
White Cholam Dosai/Jowar Dosai
Thinai/FoxMillet Dosai
Method
Measure about 1 cup of thinai, wash it thoroughly with water at least 2-3 times and drain the water.
Add the washed thinai to the pressure cooker along with 3 cups of water and required salt.
Pressure cook the thinai for 3-4 whistles and switch off the stove. Alternatively you can cook the thinai directly in a pot/saucepan as well.
Wait for the steam to release all by itself. Now open the lid and mash the thinai well and let it cool.
Add 1 cup of milk to the thinai and mix well, then add rest of the milk and give a good stir.
Add the yogurt/curd/thayir and give a good stir and adjust the amount of salt.
For tempering, heat 2 tsp of oil in a kadai, splutter mustard seeds, add cumin seeds, urad dal, Bengal gram dal/kadalai paruppu and fry until the color changes to light golden brown color.
Now add asafoetida, curry leaves and few for few seconds, then add broken cashew nuts and fry until color changes to golden brown color.
Now add the finely chopped green chillies, ginger and saute for few seconds and switch off the stove.
Transfer the tempering to the cooked thinai along with grated carrots.
Finally add chopped cilantro/coriander leaves and mix well.
Delicious, healthy and divine Thayir Thinai is ready to be enjoyed. Enjoy this wonderful and super delightful Thayir Thinai with any pickle and pappad/appalam.
Thank you all for visiting my space, please come back again for more and more traditional Millet Recipes from my kitchen.
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Have a great day and enjoy.
Until then I am signing off…
Healthy and yummy,bookmarked.
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