foxtail millet idli recipe, thinai idli recipe
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5 from 1 vote

foxtail millet idli recipe

foxtail millet idli is light, savory idlis made with foxtail millet and rice. foxtail millet is also known as 'navane' in kannada, 'thinai' in tamil, 'kangni' in hindi, 'korra' in telugu
Prep Time13 hrs
Cook Time12 mins
Total Time13 hrs 12 mins
Course: breakfasts
Cuisine: south indian
Servings: 12 to 15 idlis
Author: Dassana Amit

Ingredients

  • 200 grams foxtail millet (navane or kangni or thinai or korra) or 1 cup thinai
  • 80 grams idli rice or raw rice or ⅓ cup rice - i used sona masoori rice
  • 80 grams urad dal or ⅓ cup urad dal
  • 1.5 teaspoon fenugreek seeds (methi dana)
  • salt to taste
  • water as required - approximately ¼ cup and 2 tablespoons water

Instructions

soaking grains and grinding the batter

  • first wash the foxtail millet and rice twice with water. drain, soak with fresh water for 4 to 5 hours.
  • rinse, drain and soak urad dal and 1½ teaspoon methi seeds together separately for 4 to 5 hours.
  • then, drain the millet-rice mixture, discard the water. add this to the mixer/grinder.
  • grind adding about ¼ cup of water in small amounts, grind to form a slightly grainy, neither too thin nor too thick batter. pour this into another deep container.
  • drain the urad dal-methi seeds mixture. retain the water.
  • add the dal, methi seeds to the same mixer/grinder and grind adding about 2 tablespoons of reserved water to form a smooth mixture.
  • pour this to the same deep container. mix both the batters well adding salt to taste.

fermenting idli batter

  • cover and place in a warm area to ferment overnight (approx 12 hours)
  • if you live in a cold region, pre-heat the oven to 50 deg C. place the container inside. turn off the heat. but leave the oven light on.
  • the next morning, the batter should have risen well. you will be able to note bubbles of fermentation as you stir gently with a ladle.

preparing thinai idli

  • to make the idlis, add water to the steamer and heat.
  • meanwhile, grease the idli molds with oil or ghee.
  • pour batter into each of the depressions.
  • place the filled idli stand inside the steamer once it begins to steam.
  • cover and steam for 12 to 14 minutes or until a fork/knife inserted at the center of the idli comes out clean.
  • remove the idli plates.
  • using a spoon dipped in water, slide along the base of each idli and remove carefully.
  • serve thinai idli with chutney/sambar of your choice.