At first, I got ThinaiArisi / foxtailmillet rice in a exhibition stall. To the boiling water, add moong dal and thinaiarisi along with required salt and mix well
Foxtailmillet/ Thinai is very popular in east asia and especially in south India people have started using millets more and are spreading awareness on it about how healthy they are
Foxtailmillet also known as Thinai in Tamil, Kangni in Hindi/Punjabi, Korra in Telugu, Navane in Kannada, Thina in Malayalam, Kang in Marathi, Kang in Gujarati, Kaon in Bengali and Kanghu in Oriya
Foxtailmillet also known as Thinai in Tamil, Kangni in Hindi/Punjabi, Korra in Telugu, Navane in Kannada, Thina in Malayalam, Kang in Marathi, Kang in Gujarati, Kaon in Bengali and Kanghu in Oriya
The same procedure/recipe, but with foxtailmillet. Sarkarai Pongal/Sweetened Rice & Lentil a traditional sweet dish, is twisted today to make it healthy
For me it tasted like sago/ javvarisi upma. Because it may look and taste weird, so include in smaller portion or indirect form like in idli, dosa, use millet flour while kneading dough for roti/chappati
In a bowl sieve together the Foxtailmilletflour(Thinai Mavu ) and baking soda. The outcome was soft (cake like)quinoa or foxtailmillet cookies which we all relished a lot
Ingredients Thinai/Foxtailmillet - 1cup Moong dhal- ½ cup Salt to taste Oil/ ghee- 2 tsp Pepper- 2tsp Cmuing seed- 1 tsp Curry leaves few Ginger grated - 1tsp Cashew nuts- 1tsp Badam- 1 tsp(optional) Instructions Wash and soak millet/ thinnai in water for 10 minutes In a pressure pan, heat oil/ghee cashew and badam (optional) roast it Add cuming seed, pepper, curry leaves, ginger grated and saute it Add Moong dhal and drained thinai/foxtail Add 2 cup of waterand salt and close the lid of the pressure pan Wait for 3 whistle and open the lid Stir it well Healthy and tasty thinaipongal is ready to serve 3. 2. 2885 1cup Moong dhal. 2 tsp Pepper. 2tsp Cmuing seed. 2 cup of water
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