thinai idli recipe, how to make foxtail millet idli recipe
thinai idli or foxtail millet idli recipe with step by step photos – light, fluffy, steamed cakes made with foxtail millet and rice.
my
kids love idlis in any form. they love having it for
breakfast/snack/lunch and even dinner. easy to serve and easy to eat.
idlis have been regularly cooked and enjoyed in nearly every household
in south india.
this idli recipe however is different. as a millet
(which is technically a seed, but classed as a grain) has been used
instead of rice.
below are the names in a few indian languages for foxtail millet:
| english | hindi | tamil | kannada | telugu |
| foxtail millet | kangni | thinai | navane | korra |
in
this idli recipe, the foxtail millet is used in larger proportions as
compared to rice. foxtail millet is a yellowish colored millet and known
by different names as above.
being rich in fiber, protein and
minerals, these millet grains have the quality to stop blood sugar from
rising too quickly, soon after consumption.
millets in general can be substituted for rice in many recipes making it more suitable for diabetics and promoting heart health.
did you know, magnesium found in large quantities in millets, has been shown to reduce high blood pressure and helps prevent heart attacks especially in those with atherosclerosis and diabetic heart disease.
not simply that, millets and other whole grains help in preventing type 2 diabetes,
by lowering the risk, quite remarkably. again the magnesium which is
abundant in the millets, acts as a co-factor in the functioning of
several enzymes including those which are involved in the body’s use of
glucose and insulin secretion, thereby beneficial in diabetics.
one
consideration that might come to mind when including millets in the
diet, might be the suggestion of presence of goitrogens – substances
which lead to goiter-enlargement of the thyroid gland. however as you can read here,
if you begin to eliminate every such ingredient which is potentially
‘goitrogenic’; examples of which can be vegetables such as cabbage,
cauliflower, brussels sprouts, spinach; gluten, soy based products and
even strawberries, peanuts; for the ‘fear’ of goitrogenic effects, you
would be missing out on many nutrients these vegetables, fruits, grains
and nuts provide.
so the bottom line is moderation.
include a variety of vegetables including the above but steam, cook or
ferment them to remove goitrogens; include a variety of whole grains
such as brown rice, barley, rye, wheat, millets and so on, in your diet
and do not over indulge but rotate your choices. this will leave you far from being compromised in any way.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 200 g foxtail millet/navane/kangni/thinai/korra or 1 cup
- 80 g idli rice or raw rice (i used sona masoori rice) or ⅓ cup rice
- 80 g urad dal or ⅓ cup urad dal
- 1½ teaspoon fenugreek seeds (methi dana)
- salt to taste
- water as required - approximately ¼ cup and 2 tablespoons
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 idlis:
- 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.
