Millet Recipes Archives - I camp in my kitchen

Thinai Godhumai Rava Laddu | Healthy Millet Rava Ladoo Recipe

Priya_Srinivasan — Sun, 29 Mar 2026 19:39:05 +0000

Healthy rava laddu made with foxtail millet and wheat rava. These thinai rava ladoos are delicious, less sugary Indian sweet perfect for festivals and guilt-free snacking.

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Thinai Laddu/Foxtail Millet Laddu/தினை லட்டு, Sugar-free, Zero Fat, Healthy Ladoo

Priya_Srinivasan — Mon, 09 Jun 2014 00:56:00 +0000

My Love for millets is growing manifold. I have totally forgot eating rice for lunch now, i cook myself little varagu arisi/kodo millet and have it with my regular sambhar or rasam. These Thinai Ladoos's/Thinai urundai is an inspiration from the Kerala Special Andi Unda/Cashew-nut balls which i made earlier for the Indian Food Odyssey. These ladoos, have no ghee/butter/any oil. The Fat content comes from almonds and coconut added to it. I have mentioned in my earlier posts that my quest to know more about millets lead me to a journal by NABARD : let's welcome millets back in to our meals. I m giving few excerpts from the article about foxtail millet.

Foxtail millet/Navane/தினை is a gluten free grain is and the second most commonly grown species. It is one of the oldest cultivated millet. The grains are very similar to paddy rice in grain structure. They contain an outer husk, which needs to be removed in order to be used. There are lots of variety in foxtail millet Kari navane, Kuchu navane, Kempu navane, Jade navane, Hullu navane, Halu navane.

Coming to the fats in the ladoos, almonds and coconut, almonds have loads of health benefits apart from being a tasty snack, They reduce heart attack risk, lower ‘bad’ cholesterol, protects artery walls from damage. Almonds help build strong bones and teeth, they provide healthy fats and aid in weight loss. Source here.
Coconut on the other hand helps prevent Obesity by speeding up metabolism, providing an immediate source of energy with fewer calories than other fats. The healthy fat in coconut slowsdown any rise in blood sugar and helps to reduce hypoglycemic cravings. Source here

This doesn't mean that you have to eat one coconut everyday, but try not to avoid it just for the reason that somewhere you read that is high in cholesterol! Check your sources and read good. I personally use one coconut/week. I keep the grated coconut in the freezer and use 1 or 2 tablespoon everyday in curries/subzi's.

Coming to today's recipe, this measurement makes around laddu's/ladoos. Makes a good evening snack for kids and great gift for festivals. Try it and you will definitely prefer it over your regular ghee-laden sweets.
Ingredients (Makes 15)

¼ cup Foxtail Millet/தினை/Thinai

¼ Cup Almonds/பாதாம் பருப்பு

¼ Cup Powdered Jaggery/பொடித்த வெல்லம்

¼ Cup dessicated coconut/dried coconut

Optional (for decoration)

1 teaspoon melted ghee/Vegetable oil

2 tablespoon chopped pistachios

Method

Dry roast each of these ingredients one by one separately. The Thinai/foxtail millet/தினை should be roasted well and it will flower up well.
Next dry roast Almonds. Switch off the flame and add the desscated coconut to the hot pan and roast it for a second and remove it from heat immediately. Take care not to burn the coconut. Let the ingredients cool well.

First grind the roasted thinai/தினை/foxtail millet to a fine powder. Transfer it to a flat plate. Next pulse the almonds in the mixer, take care not to grind it continuously or else you will end up with almond butter, just pulse it 5-6 times.
Now take the powdered thinai/தினை/foxtail millet along with powdered almonds, add jaggery and dessicated coconut and mix well.
Now take this mixture in the mixer and pulse it 6-8 times. The mixture will start holding together in the jar itself.

Now transfer this to a flat plate and start making balls out of it by pressing a handful of mixture in between your palms. The balls will hold and come together easily. The fat in the almonds and coconut is helping to form the balls.

If you want to make it look rich, just dip the top end of the ball in melted ghee and roll it over chopped nuts. I have used chopped pistachios for the decoration.

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Multigrain Adai(8-grains Adai)/Multigrain Pancake

Priya_Srinivasan — Mon, 26 May 2014 09:24:00 +0000

After making Barley dosa/Barley Adai and jowar dosa/Adai, i m now making adai with all the grains i have at home. This multi-grain adai will be a definite hit at your place,even if you are into regular adai making or not. The batter can be thinned a little bit to be made as dosai also. I make it as dosai for kuttu and bala and for us it is a thick adai. It tastes divine with aviyal (mixed vegetables with mild coconut masala in yogurt). But can be served with hot sambar and mild chutney of your choic.

Ingredients

¼ Cup of Each of the following

Barley
Jowar/Sorghum
Ragi/Finger Millet
Chana Dal/Gram Dal
Tuvar Dal/Split Pigeon PEas
Horse gram dal/Kollu/Kulith
Dhuli moong/split green gram or green gram whole
Matta Rice/Palakkad Maata Rice (Optional)

Gingely oil for making the adai's

Other Ingredients

5-6 Red Chilies

1 Large Onion

2 sprigs of curry leaves

a small piece of ginger

Forgot to keep Horsegram/Kulith while photographing!

Method

Take the grains all together in a big bowl, wash them twice with water. Soak in water for around 3-4 hours. The level of water should be an inch above the grains.
After the required time, drain the water, take the grains in a mixer, along with other ingredients, add ¼ cup of water and grind well to a batter.

Transfer the batter to another vessel. The batter will be very thick. Add ¼ Cup of water to the batter. If planning to make thin adai or like dosa,then add another ¼ Cup of water.
Heat a Iron skillet/Non-stick pan, pour a laddle of batter in the center, and spread it to circle using the back of the laddle.
Dot the edges with gingely oil. cook until crisp, flip and cook the other side too until crisp. Remove it to a serving plate.

Serve Hot with Aviyal or a Chutney of your choice.

Packing this protein-packed adai to Cooking from a Cookbook Challenge, a Weekly event happening @ +srivalli jetti space. MLLA-71, happening @ +Nivedhanams Sowmya Space, an event by Susan, now taken over by Lisa. Let's cook with pulses, happening @ +Nayna Kanabar's space. Come join us for breakfast, happening @ +srivalli jetti space and also to Healthy Diet - Healthy Breakfast, happening @ +nandoos Kitchen , an event by +Priya Suresh space.

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Mixed Millet adai

Priya_Srinivasan — Thu, 17 Jul 2014 07:59:00 +0000

I m back @ my kitchen after a 2 weeks mast vacation. We visited Tanjore and Bangalore. Loved Tanjore to the core, The Big Temple is a must visit, the architecture is awesome. I was totally spell-bound, tear-eyed and had goose-bumps while looking at each and every detail on the Gopuram.

The Big Temple, this magic was created 1300 years ago

Wall Paintings @ Saraswathi Mahal, Tanjore 300 years old

From Left My hubby, My FIL and Nalini's Dad. It was such a pleasure to meet him and spend a day with him. Thanks to Nalini and her dad.

The next stop was Bangalore & Mysore. Though there was not much to look @ Brindavan Gardens, loved the lighting and i got a chance to play with my camera's Manual settings and capture some really good shots.

Lights @ Brindavan

So, after a relaxing vacation i m back at chennai and now to my blog. I m joining Srivalli and Team in Blogging Marathon for the next 2 weeks. This week my theme is Millets. Yes, my favorite Millets, though introduced to me very recently, i m now totally in love with these small wonders. After coming here i have made millets regular at my Mom's place too. This adai is an easy recipe to try if you are new to Millets. Makes an excellent breakfast or a light dinner when served with a bowl full of aviyal.

Ingredients
¼ cup thinai
¼ cup varagu
¼ cup kuthiraivaali
¼ cup chana dal
¼ cup tuvar dal
¼ cup whole green gram dal
4-5 nos red chilies
1 large onion
2 sprigs of curry leaves
A small piece of ginger
Salt to taste

Method

Take millets and dals together in a large bowl. Wash 2 or 3 times in water. Then soak in water for 3 hours minimum to 5 hours maximum.
After the required time, drain the excess water. Take it along with rest of the ingredients in a mixer and grind it to a batter. Do not add water while grinding or else the batter will become very runny.
Transfer the batter to another vessel. It can be poured immediately or can be stored in the refrigerator for latter use but use within 2-3 days. If storing for later use, then do not add salt. Add salt just before making the adai.

To make adai, heat a nonstick tava or cast iron. I use cast iron pan for making dosa and roti. So I first pour a teaspoon of gingely oil on the tava, wait for a minute and wipe well with paper towel and then start making dosa/adai. Instead of paper towel you can also use a half-cut onion to wipe the tava, incase your dosa/adai sticks to the pan.
Pour a laddle of batter in the centre and spread it outwards to form a round adai. Make a small hole in the center using the sharp edge of the turner for even cooking of the adai. These are generally poured a bit thick, but I make them thin for my kiddo.

Dot the edges and the center with gingely oil. Cook until the sides brown well.Flip and cook the other side. Remove the adai on to a serving plate and serve hot with aviyal or any other chutney/sambar.

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Xiaomi Pops/Instant Foxtail millet ipaniyaram/Instant Foxtail millet pops

Priya_Srinivasan — Sat, 28 Apr 2018 13:44:00 +0000

Xiaomi, is not only the name of mobile, it is also the name of foxtail millet in chinese. When doing an A-Z food series, X,Y,& Z are problematic alphabets. I know what all tricks we adapt to get a proper post title xotic, xtra, xmas, and it goes on! While i was breaking my head to get a proper dish with X, wiki came to my help. I was looking for millets name in chinese and japanese languages, thank god, i was put off my misery pretty soon. Chinese use lot of millets in their cuisine. This foxtail millet/Xiaomi is made into a porridge which actuallly is a post-partum dish, that helps new mothers heal well.

When i read that article in wiki, my happiness knew no bounds. I decided on this quick paniyaram/pops with foxtail millet, which can be made instant. It was super hit breakfast with kids, pack it with a spicy chutney, it will vanish in minutes.

Ingredients

½ cup foxtail millet

½ cup of cooked rice

¼ teaspoon methi seeds

2 green chilies

a sprig of curry leaf

2 pinches of baking soda (read notes)

oil for cooking the pops/kuzhipaniyaram

Method

Soak foxtail millet and methi seeds for an hour. Once it is well soaked, drain the excess water, take the soaked millet and cooked rice in a mixer jar, add green chilies, curry leaves to it and grind it to a batter. Do not add more water, just ¼- ⅓ cup of water.
Once ground, remove the batter to another bowl, let it rest for 30 minutes. Add baking soda to this and give it a brisk stir.
Heat the paniyaram pan, brush the holes with oil, pour batter till ¾th of every hole, add drops of oil to each batter filled hole. Cover and cook for a minute in a medium flame.

Remove the cover, using a fork, turn each paniyaram and cook the other side for another minute with little oil. Remove the cooked paniyaram onto a plate. Repeat the same with the rest of the batter.
Pack these cute pops/bombs/paniyaram with some spicy chutney for your kids dabba.

Notes

This batter can be fermented overnight, if fermented, no need to add baking soda.

Day 24

Check out the Blogging Marathon page
for the other Blogging Marathoners doing BM# 87

An InLinkz
Link-up

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Beets and Samai croquettes/Beets and Little Millet croquette

Priya_Srinivasan — Sun, 04 Nov 2018 14:27:00 +0000

I always have a confusion on a cutlet and a croquette? So while naming i read Wiki again to know the difference. What i understood is cutlet is thinly shaped, whereas a croquette is shaped like a cylinder, wiki says both are breaded. Now i haven't used bread or bread crumbs in my recipe here, so i was a bit skeptical about naming them croquettes. But them i shaped them cylindrical, so croquette it is, if you want you call it cutlet, please do so! after all what is in a name? Now let us get away from the naming confusion and get to the recipe.

A simple recipe with cooked millet mixed with veggies, binded and shallow-fried, they would vanish straight from the tava, but since i made it just after lunch kiddos were too full, so they left it for me to click in the evening, and they enjoyed it as an evening snack, after warming it up in the microwave for 20 seconds.

They make delicious snack, and can be used as filling for wraps and sandwiches, just add some cream cheese/labneh with some greens, you will have a filling meal!!!!

Ingredients

½ cup Samai/Little millet/Samo/Vrath ke chawal

1 big beetroot

2 green chilies

2 curry leaves

¼ teaspoon red chilli powder

¼ teaspoon coriander powder

¾ teaspoon salt to taste

2 -3 teaspoon rice flour

¼ teaspoon ginger grated

¼ teaspoon fresh turmeric grated (turmeric powder can also be used)

⅓ cup of oil for shallow frying

Method

Take samai/little millet in a microwave safe bowl, wash it twice with water, add twice the amount of water to it and cook for 10 minutes at high. This will give you well cooked millet.
The millet can also be cooked on stove-top, add twice the amount of water and cook on open pot or pressure cooker. Once cooked, let it cool.
Let us get the beets ready. Peel and grate the beetroot, it yielded around 1 cup tightly packed beetroot.

In a pan, add 1 teaspoon oil, add the chopped green chilies, curry leaves, grated ginger and turmeric,let it saute for a minute.
Add the grated beets to it and saute for a minute. Add salt, cover and cook for 8-10 minutes in a medium flame. We need the beets ¾th cooked. Once done, take it off the stove and let it rest.
Take the cooked millet in a wide bowl/plate, add the cooked beets, to it, now add red chili powder, coriander powder, rice flour to it and make a dough.
The dough comes together on its own. The starch in the millet makes the binding easy. Now divide the dough into 10-12 portions. Either shape them into flat discs or in the shape of croquettes. I shaped them oval size.
Heat oil for frying ina shallow pan, place the croquettes 6-7 at a time, or how muchever the pan can comfortably hold, as we have to turn them after few minutes, so do not overcrowd them.

Once you place the croquettes in the hot oil, do not disturb them immediately. Turn them after 5 minutes, by that time, the bottom of the croquettes would be brown, cook them all sides until golden brown.
Remove the cooked croquettes on to a flat plate, laid with kitchen towel. Serve them warm with tomato sauce. These can be used in wraps too with some cheese and greens for a filling meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Eggless wholewheat ragi double chocolate cake

Priya_Srinivasan — Sat, 03 Nov 2018 14:40:00 +0000

Once Vinayagar chathurthi begins, the season of festivities begins with it, we just enjoyed navrathri last month, now begins the preps for Diwali. My FB feed is overflowing with diwali snacks and sweets videos and photos. I haven't started to make a list. With both of us in a calorie deficit diet, even a simple kheer becomes too much and it sits in the fridge for 3 or 4 days, waiting for someone to finish it.

Though i made some murukku last week, which got over by yesterday, kids just want some more murukku and nothing else. So as of now, there is no plans for any diwali treats at home.

November month's BM begins with all this dilemma at home. I picked up Millets as my theme for the first week. I love to cook millets any day, before starting my quanitified nutrition, i used to cook only millets for myself, Millets are very versatile, you can almost cook everything that you make with rice. Here is a list of millet recipes from my kitchen, if you are planning to cook millets today.

The first recipe under today's theme is a yummilicious chocolate cake using ragi flour. The cake was too good and it was given a big thumbs up by my lil one. I dressed it up with some ganache on top, the cake was very moist and doesn't have the taste of ragi flour. This cake can be used as a sponge cake and decorated more elaborately for any occasion, i bet none would know it has got ragi in it.

Ingredients

¾ cup whole wheat flour

¾ cup ragi flour (i used popped ragi flour, you can use normal ragi flour too)

¼ cup cocoa powder

½ cup semi-sweet chocolate chips

1 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 cup buttermilk (see notes)

½ cup oil

¼ cup warm water mixed with 2 tablespoon instant coffee

Ganache topping

100 grams lindt dark chocolate

100 gram whipped cream

Heat the whipped cream and pour it over chopped dark chocolate. let it sit for 2 minutes, just mix it smooth using a spatuala or a spoon. let it sit until use.

Method

Preheat the oven to 180C, grease 2 5 inch cake pans with oil and line it with parchment paper.
In a large bowl, sift together wheat flour and ragi flour and cocoa powder. In another bowl, take buttermilk, mix sugar to it. To this add baking soda and baking powder and whisk well to combine. Next add oil and whisk again.

To this wet mix, add the dry flour mix in two batches and mix with a spatuala. Take care not to mix vigorously. Be gentle. Finally tip in the chocolate chips and give a final stir.
Divide the batter between the two cake pans, give it a good tap and bake the cake in the preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.

Remove the cake out of the oven, let it sit for 5 minutes in the pan, once it is fine to touch, unmould the cake onto a wire rack.
If planning to ice the cake, let it cool completely. If serving as such, serve it warm. I Poured some ganache on top and garnished with some cashewnuts before serving.

Notes

The recipe uses buttermilk, if you cannot source buttermilk, use ½ cup curd and dilute it with ½ cup water or you can use 1 cup of milk with 1 tablespoon of apple cider vinegar.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Ragi Moong dal Murukku/Ragi Payatham Paruppu Murukku/Ragi Chakli

Priya_Srinivasan — Mon, 18 Nov 2013 02:45:00 +0000

After trying my hand with Moong flour murukku/chakli, i wanted to make it traditionally using cooked dal. Same time, i saw +Priya Suresh posting variety of snacks using millets. So taking inspiration from there, i tried this ragi flour and moong dal murukku. It came out super crispy and a perfect diwali treat for my friends too.

This murukku i made especially for my lil fella Bala. He loved the moong flour murukku, but found it a bit difficult to hold the swirly snack, he prefered broken pieces than a whole muruku. So, i made these thool muruku/broken murukku for him to enjoy. He was so after the muruku dabba/box, it vanished in a week. The elder one was a bit hesitant to try these, since he thought they were burnt muruku!!! 🙁 Had to explain a lot to make him try,though he liked the taste, he preferred the white murukku for the obvious reason.

Ingredients
1 Cup Ragi flour
½ cup Rice flour
¾ Cup cooked moong dal
1 tablespoon white sesame seeds
2 tablespoon butter
¾ teaspoon salt (or to taste)
¼ teaspoon hing
1 Cup of warm water
Oil for Deep Frying the Murukku

Method

Pressure Cook a Cup of Moong dal with 1.5 Cups of water until soft. It should be really soft. This cooked moong dal is going to give moisture to the murukku so, make it really soft.
Once the pressure releases, Take the given measurement separately in a large bowl, add ragi flour and rice flour, salt, white sesamed seeds, butter and hing.
Mix well to resemble a coarse mixture. Now add Warm water little by little and make a soft dough.

Heat oil in a wide kadai/pan for deep frying. Divide the dough into 4 parts. Take one part of the dough. Knead well and put it in the murukku/chakkli press. I used the 3 - holed mould. You can even use single star mould.
Press the dough into the hot oil making small swirls.Turn the murukku using a slotted spoon after a minute. When the sizzle seizes, take it out using slotted spoon, and drain on a kitchen towel. Repeat the same with the rest of the dough.

When the murukku/Chakkli cooled completely, transfer it to an air-tight container.

Sending this to ONLY Diwali Treats, happening +Nivedhanams Sowmya , an event by +Pari Vasisht, Foodabulous Fest - Celebrate November month, happening @ Simply Tadka.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34

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Cholam Adai Recipe | Jowar Adai | Sorghum Adai

Priya_Srinivasan — Tue, 18 Jan 2022 20:54:20 +0000

Cholam adai, a thick south-indian style pancake made of jowar/sorghum and a combination of dals. A healthy and hearty meal anytime.

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What is Adai?
Adai Varieties
Chutney Recipes to pair with Sorghum Adai
Cholam Adai Recipe
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What is Adai?

Adai is a healthy, protein rich, nutrient dense breakfast. A South-Indian style pancake made of rice and lentils. A quick and easy thick dosai like dish, which doesn't need any fermentation

The traditional adai, made of rice and lentils, is naturally a vegan dish. Soak the ingredients for 3-4 hours minimum, grind it with chilies and spices. Usually, adai batter doesn't need any resting, but doing so, for an hour or two, enhances the flavor of the adai. Since, Adai ground with necessary spices, it usually doesn't require any chutney or sides and served with just butter and jaggery.

Adai Varieties

Adai, a versatile recipe, can be made of a variety of grains, like quinoa, oats, barley, white/red/black rice etc. Here is a small list for you to chose your favorite adai.

Barley Adai, made of barley and lentils.
Mixed millet adai, made of 4 different millets and lentils.
Varagu arisi adai, made of kodo millet and lentil
Multigrain adai, made of 7 different grains and lentils.
Quinoa Adai, Quinoa and combination of dal
Horsegram adai, hearty adai made of kulith and a combination of dal.

If you prefer and have the patience for fermented dosa, then you should definitely try this Cholam/jowar dosa or this delicious barley dosa.

If you are looking for a no soak, no ferment recipe, then this Oats adai is where your search ends. Oats and lentils dry powder that should definitely be in your pantry for a quick meal.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

Chutney Recipes to pair with Sorghum Adai

Cholam Adai Recipe

A healthy and hearty adai dosai made with a jowar/sorghum and combination of dals available in any Indian pantry. This adai can be made thin or thick. Enjoy it with an array of chutneys or just butter and jaggery for a complete meal

Cholam Adai Recipe | Jowar Adai | Sorghum Adai

Cholam adai, a thick south-indian style pancake made of jowar/sorghum and a combination of dals. A healthy and hearty meal anytime

Course Breakfast, Main Course

Cuisine Indian, South-Indian

Keyword Adai dosai recipe, Easy vegan recipe, gluten-free recipe, How to make adai, Meal ideas, Millet adai, Millet recipe, Quick and easy breakfast, Quick and easy dinner

Prep Time 4

Cook Time 30

Total Time 4 30

Servings

Calories

Equipment

Indian style mixie or any heavy blender
Tava to cook the adai/pancake

Ingredients

½ cup Cholam Jowar/Sorghum
½ Cup Tuvar dal/toor dal/Tuvaram paruppu
½ Cup Chana dal/Kadalai paruppu/Gram dal
½ Cup Matta rice/Raw rice
4-5 nos red chilies
½ teaspoon coriander seeds/dhaniya optional, but enhances flavor
a small piece of ginger optional
handful of curry leaves
fistful of coriander leaves
salt to taste

Instructions

Take Jowar/Sorghum, Tuvar dal. Chana dal and rice together in a bowl. Wash them twice and let it soak in water for 3-4hours
After the said time, drain the excess water, take the ingredients in a mixer jar, add chilies, coriander seeds, fresh curry leaves, coriander leaves and ginger to this and grind it to a batter. Use about ½ cup of water while grinding.
The batter should be a bit thick than idly/dosa batter. And also need not be fine like idly/dosa batter, since it is adai, little coarseness will give a nice crisp to the adai.
Let the ground batter rest for 10 minutes. Now add salt to the batter and mix well

Let us make the adai

Heat a dosa pan/tava. I use cast iron pan. Heat it in medium flame for 2 minutes, then add a dab of gingely oil to the hot pan, wipe it well with a paper towel
Now pour a ladle of batter in the middle of the tava, and spread it in circular motion using the ladle Add a teaspoon of gingely oil to the adai and make a small hole in the center with the turner and add some gingely oil in the center too.
Since the adai is made little thick, making hole in the center, helps in even cooking of the adai.
Once it gets brown on the edges, turn and cook the other side too. Remove it to a serving plate and serve warm along with a bowl of aviyal or your favorite chutney.

Enjoy this healthy and hearty adai straight from the tava with a simple side of butter and jaggery or with a aviyal, a perfect combo for adai.

They taste best when served hot straight from the pan. You can make them thin like dosa and pack it for your kiddos breakfast dabba or make it thick and serve it for dinner.

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Thinai Sarkarai Pongal|Foxtail Millet Sweet Pongal

Priya_Srinivasan — Thu, 13 Jan 2022 21:19:35 +0000

Thinai Sarkarai pongal, a sweet dish made with millets and lentils for Pongal, the harvest festival of Tamilnadu .

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WHAT ARE MILLETS?
WHY MILLETS
How to make Thinai Sarkarai Pongal
Other Foxtail millet recipes
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WHAT ARE MILLETS?

A group of cereals which are mostly tiny in size, round in shape. There are about 6,000 varieties of millet throughout the world in different colors too. Millets are gluten-free and rich in B vitamins, calcium, iron, potassium, magnesium, and zinc. The bran layers of millets are good sources of B-complex vitamins.

Thinai or Foxtail millet is a millet variety. Since millets are small grains, they are called as Sirudhaniyam, in tamil,literally meaning small grains.

WHY MILLETS

Many people have to restrict their white rice intake due to many health factors. Millets are great alternate to rice. Millets helps to lower blood glucose levels and improves insulin response. They have a low Glycemic index,which increase the satiety by decreasing hunger and slows the rate of digestion. You can read more about its health benefits here .

How to make Thinai Sarkarai Pongal

To make Thinai Sarkarai pongal, we need to dry roast the millets and lentils until golden brown. Then pressure cook it with milk and water mix. If vegan, use any plant-based milk or simply use water to cook it entirely.

Once the pressure releases, take a cup of jaggery and heat it with ½ cup of water. Since i used organic jaggery, i didn't strain the jaggery. If not using jaggery and not sure about the purity, do melt and strain. When the jaggery syrup bubbles, add the cooked thinai and lentil to it and mix well. Add 1 tablespoon of ghee to this.

Let this cook, until the all the liquid absorbs, and the pongal follows the ladle as you stir. Take it off the stove, add ghee roasted cashewnuts and raisins to it. The pongal thickens as it rests, so do not cook it until dry. Remove it when it is a bit saucy.

Serve the pongal warm. Any leftovers can be refrigerated. While serving from the fridge, warm it in the microwave for 30 seconds and serve warm.

Thinai Sarkarai Pongal | Foxtail millet sweet pongal

Thinai Sarkarai pongal, a sweet dish made with millets and lentils for Pongal, the harvest festival of Tamilnadu .

Course Dessert, Festival, Traditional

Cuisine Asian, Indian, South-Indian

Keyword Foxtail millet recipe, How to make sweet pongal, Millet dessert recipe, Millet recipe, Sarakarai pongal, Sweet rice recipe, Thinai recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories

Equipment

Pressure cooker

Ingredients

½ cup foxtail millet/thinai
¼ cup moong dal
1 cup powdered jaggery i used organic jaggery powder
1 cup milk if vegan, use plant-based milk or just water
1 cup water
2 tablespoon ghee
a pinch of edible camphor only a pinch not more than that

Garnish

1 tablespoon ghee
3 tablespoon broken cashewnuts
1 tablespoon raisins

Instructions

Dry roast thinai/foxtail millet and moong dal in a heavy bottom pan. Keep the flame low and roast. take care not to burn
Let the roasted ingredients cool down for 5 minutes. Take them in another vessel/pan, add milk and water, keep it inside the pressure cooker and pressure cook it for 4-5 whistles. Once cooked, let the pressure drop on its own.
I prefer to cook pot in pot method in pressure cooker as it saves much cleaning. While cooking milk based dishes directly in the cooker there is a chance of lot of splutter and splash through the nozzle, cooking in a pan inside the cooker, saves this a lot.
Once the pressure drops in the cooker. Heat jaggery with ½ cup of water in a heavy bottom pan.
Since i m using organic jaggery, i dont strain, if you have doubt on the purity of the jaggery, melt and strain it. When the jaggery bubbles up, add the cooked millet mixture to it and mix well.
After adding the millet lentil mix, add ¼ cup of water to the vessel in which it was cooked, wash and add it back to the pan. Add 1 tablespoon of ghee to this mixture, mix well. Let this cook until all the liquid is absorbed and the pongal becomes soft and mushy.
Once the liquid is almost absorbed. and the pongal follows the ladle when stirred, take if off the stove. Before removing it from heat, add edible camphor, mix well and remove it from stove.
In a small tadka pan, add ghee, roast cashewnuts until golden, towards the end add raisins to the ghee. once the raisins plumps, take it off the stove and add this to the thinai pongal. Serve the pongal warm.

Notes

Pongal usually thickens as it rests, so do take it off when it is a bit saucy not watery, a bit saucy.
The color of the pongal depends on the color of the jaggery used.
Edible camphor must be used only a pinch and add it towards the end and take it off the heat. If you add more than the specified amount, it will overpower the original flavor of the dish and makes it unpalatable.
Any leftovers can be refrigerated.If serving straight from fridge, reheat it for 30 seconds, and serve warm.

Thinai pongal the old picture when i made in 2014, look at that color, it differs according to the jaggery we use.

Serve this delicious thinai sarkarai pongal warm and enjoy the flavors. This thinai pongal, is an apt offering on pooja days. If you are looking for a savory millet pongal, check varagu pongal recipe here

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An old recipe from July, 2014, updated with new content and images for better engagement.

The post Thinai Sarkarai Pongal|Foxtail Millet Sweet Pongal appeared first on I camp in my kitchen.

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Thinai Sarkarai Pongal|Foxtail Millet Sweet Pongal

Table of contents

WHAT ARE MILLETS?

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How to make Thinai Sarkarai Pongal

Thinai Sarkarai Pongal | Foxtail millet sweet pongal

Equipment

Ingredients

Garnish

Instructions

Notes

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