Thinai Idli Recipe | Foxtail Millet Idli Recipe | Startup Cooking

 THINAI IDLI RECIPE | FOXTAIL MILLET IDLI RECIPE | STARTUP COOKING

Thinai Idli recipe is a South Indian delicacy which is a very good breakfast option for everyone. It is made with foxtail millet, urad dal and fenugreek seeds. Thinai idli goes well with  coconut chutney, tomato chutney, peanut chutney and onion chutney, etc.,

Thinai Idli  is light, fluffy, steamed and healthy breakfast contains enormous amount of fiber. This is purely a vegan and gluten free recipe, hence it can be consumed by everyone. Millets are super natural foods for weight loss also. 

Health Benefits of Millets

1. Millets treats coronary artery disorder.
2. Helps in weight loss.
3. Reduces risk of colon cancer.
4. Helps to decrease high blood pressure.
5. Helps in preventing Celiac disease.
6. Controls diabetes.
7. Good source of Antioxidants.
8. Helps in slowing down muscle degradation.
9. Aids in sleep.
10. Helps in relieving menstrual cramps.
11. Aids breask milk production.
12. Improves skin elasticity.

Side Effects - Millets are sage when consumed in a moderate amount. However, excessive consumption of millet might cause an adverse effect. Millets contain goitrogen, a substance that interferes with the production of thyroid hormones and inhibits iodine uptake and utilization by the thyroid gland. Deficiency of iodine is a significant health problem which leads to the development of enlarged thyroid gland, known as goitre. Goitre causes dry skin, anxiety, depression and slow thinking.

more millet recipes, chutney recipes,

Thinai idli is simple to prepare and easy to make. This is one of the must try millet idli recipe. Follow my step by step photo recipe to prepare Thinai Idli Recipe. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

More Millet Recipes

• Thinai Adai
• Instant Kambu Dosa
• Quinoa adai without rice
• Ragi adai with drumstick leaves
• Barley dosa without rice

RECIPE FOR THINAI IDLI

Coarse       : Breakfast

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 10 hr

Cook Time : 10 min

INGREDIENTS

• 2 cup foxtail millet

• 1/2 cup urad dal

• 1/4 tsp fenugreek seeds

• salt to taste

• water as needed

PROCEDURE

• rinse and soak foxtail millet and urad dal separately in enough water

• add fenugreek seeds in urad dal and soak for 5 hours

• now add soaked urad dal in mixer grinder

• grind to a smooth, light and fluffy batter, sprinkle water at regular intervals

• transfer the batter into a bowl

• in the same mixer grinder, add soaked foxtail millet

• add little water and grind to a very slight coarse paste

• transfer the millet batter into the urad dal batter bowl

• add salt and mix well

• cover with lid

• allow the batter to ferment for 5-8 hours (you can see the raised fermented batter and the froth appears on the top)

• mix the batter well

• grease the idli plate with a tsp of oil

• pour a ladle full of batter on each hole

• cover and steam the idli for 10-15 minutes

• remove idli from the pan

• healthy and tasty idli is ready

• serve hot with peanut chutney and onion chutney

NOTES

• you can also make dosas with this batter
• also, can make thick uthapams by adding chopped onions, green chillies, curry leaves and coriander leaves

try my indian recipes

• Mushroom Recipes
• Drumstick Leaves Recipes
• Ragi Recipes
• Biryani Recipes
• Spinach Recipes

Thinai Idli with Step By Step Photo Recipe

take foxtail millet and urad dal separately in a bowl

add fenugreek seeds in urad dal, rinse and soak in 

enough water for 5 hours,

add soaked urad dal in mixer grinder

grind to a smooth, light and fluffy batter

transfer the batter into a bowl

add soaked foxtail millet into the mixer grinder

grind to a very slight coarse paste

transfer the batter into the same bowl

add salt and mix well

allow the batter to ferment for 5-8 hours

mix well

grease the idli plate with a tsp of oil, pour a ladle full of batter

cover and steam the idlis for 10-15 minutes

thinai idli is ready

serve hot with peanut chutney and onion chutney