millet foxtail idli/thinai arisi(rice)idli

millet foxtail idli/thinai arisi(rice)idli

millet foxtail idli/thinai arisi(rice)idliConveying its basic character”millet dishes” are generally most filling grain “Yes” it is a special character that these millet’s have!!that’s why now people are more into it replacing the white rice.More than that another reason is!!millet’s tastes exactly like rice,of-course its more versatile grain as rice!I mean that varieties of dishes can be carried out as we do with rice..hmm..ya!!millet foxtail idli/thinai arisi(rice)idliFor millet foxtail idli/thinai arisi(rice)idli the process is the same as we do for our regular idli’s,but the colour of the idli will be dull and the look won’t be as rice idli’s.Pair’s up well with any type of sambar’s and chutney’s.The thinai/foxtail millet should be soaked for at-least 4 hours before grinding and it needs eight hour’s fermentation.We will now enjoy into the making of millet foxtail idli/thinai arisi(rice)idli’s…

INGREDIENTS:

Fox-tail millet/thinai arisi – 3 cups
Urad dhal – 1 cup
Methi/fenugreek seeds – 1tsp
Salt to taste(rock salt)

METHOD:

1.Soak foxtail millet/thinai arisi separately and urad dhal with fenugreek separately for four hour’s.
2.Then grind both separately.
3.Mix both by adding salt(bring to idli batter consistency).
4.After eight hour of fermentation pour idli’s and steam for 10 minutes.
5.serve hot with any chutney or sambar.

millet foxtail idli/thinai arisi(rice)idli

Prep Time: 12 hours

Cook Time: 10 minutes

Total Time: 12 hours, 10 minutes

millet foxtail idli/thinai arisi(rice)idli

Ingredients

  • Fox-tail millet/thinai arisi - 3 cups
  • Urad dhal - 1 cup
  • Methi/fenugreek seeds - 1tsp
  • Salt to taste(rock salt)

Instructions

  1. Soak fox-tail millet/thinai arisi separately and urad dhal with fenugreek separately for four hour's.
  2. Then grind both separately.
  3. Mix both by adding salt(bring to idli batter consistency).
  4. After eight hour of fermentation pour idli's and steam for 10 minutes.
  5. serve hot with any chutney or sambar.

Notes

Not only sambar and chutney even podi will be great with these idli's. The process is the same as we do for our regular idli's. This 3:1 ratio worked out well for me,got soft idli's.

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