Vysya's Delicious Recipes -Dosa Corner




nav

Friday, January 16, 2015

Thinai Idli - korralu Idli - Foxtail Millet Idli

Foxtail millet is the second-most widely planted species of millet, and the most important in East Asia.Other names for Foxtail Millet Includes in  Punjabi: Kangni; Tamil: Tenai; Telugu: Korra; Kannada: Navane; Malayalam: Thina,Gujarati : Kang,Hindi : Kakum,Marathi : Kang, Rala;Oriya : Kanghu or Kangam.Foxtail Millet is an healthy alternative to Rice. It is Gluten-free food. It is rich in Protein, Iron, Calcium & Minerals - Manganese, Magnesium, Phosphorous.Helps to control Blood sugar & Cholesterol.Ideal food for people suffering from Diabetes & Gastric problems. Reduces risk of Heart Attack.It is Rich in Antioxidant. Now we learn to make healthy idli using Foxtail millet.

Ingredients

Foxtail Millet - 4 cups.
urad dal - 1 cup.
Fenugreek Seeds - 1 tsp.
Salt - as Needed.

Preparation

Wash and soak Millets seperately for 4 - 5 hrs. Soak urad dal + fenugreek seeds for  one hour before Grinding.

Method for batter Preparation
  • Grind urad dal seperately until fluffy like we make for normal idli.

fluffy Urad dal
  • Grind Millets seperately till a smooth paste.

Millet batter
  • Mix both the batter, and add salt. Allow it to ferment overnight or 9 - 10 hours.Fermentation depends on weather condition. Next day batter would be raised. stir with ladle, and adjust the consistency.
  • Consistency of batter is  like normal idli consistency not too thick or thin.
Method for idli Preparation
  • Boil the water in idli pan, grease the idli plate with oil, then spoon it with  batter.
  • Steam cook for 10 - 15 minutes or fork inserted in a idli comes out clean.

  • Remove the idli's from idli plate after 2 - 3 minutes, so idli's comes out well from idli plate.
  • Serve hot with any type of chutney or sambar. 
Notes
  • Refigerate the batter, and make dosa's for next day.
  • Make  uttapam's or paniyaram after  2 days by adding onions and Green chilles with tempering of mustard seeds,chanadal and curry leaves.
  • Add water little by little to make the batter, if  batter is runny you can't make idli's, but you can make dosa's or uttapam's, so don't worry. 
  • you can replace thinai idli rice with saamai, varagu or kuthiraivali rice.

7 comments:

sudha rawal said...

Awesome idlies............looks inviting.Never tried idli with millet.Will try soon.
www.tastentips.blogspot.in

puneetjabbal said...

I love idli....never thought of adding millet!! I'll try soon!

Navaneetham Krishnan said...

To be honest, I have never ever made idli neither have used millet before. My hub loves idli and so we take the easy way out - eat in Indian restaurants.

Having said that, he will love the soft and lovely idlis you made.

Easyfoodsmith said...

These days I am quite into trying different grains and this one sounds perfect. We love idlis and this even healthier version sounds perfect. thanks for sharing :)

Herbs Spices and Tradition said...

This is a good idea, i never made idli with millet.they are looking very soft.

suchitra said...

hi.....loved ur innovative recipes using healthy grains.....i have never used foxtail millet before....the one i bought from the store is with the husk....should i soak it with the husk , if not pls tell me how to remove the husk from the grain....thanks

Suchitra Vivek said...

hi.....loved ur innovative recipes using healthy grains.....i have never used foxtail millet before....the one i bought from the store is with the husk....should i soak it with the husk , if not pls tell me how to remove the husk from the grain....thanks