THINAI PESARATTU RECIPE | FOXTAIL MILLET PESARATTU | EASY BREAKFAST RECIPES

01.06 | Label: Breakfast Recipes, Millet recipes

Thinai|tenai was first introduced to me by my mom during our India trip in June. She made delicious thinai payasam for us and she told me to try it out too. My sister also gifted me with a cookbook containing millet recipes. Actually 2 years back my younger co sister gave me some organic millet and asked to try out some dishes with that. But i didn't even touch that . Right from the day she got married, she has been telling all of us to include millet into our food by replacing rice. But after reading so many healthy benefits of the variety of millet, i started loving the millet and slowly introducing in our diet. My mom sent some Thinai arisi ( also called as Kangni in Hindi, Korra in Telugu, Navanne in Kannada and Thina in malayalam)through my friend in very small quantities. So far i have tried out few recipes using different types of millet.
So posting my first millet recipe with Thinai - Foxtail millet. Will posting a recipe with different types of millet once a week.
Thinai or Foxtail millet has lot of health benefits. It has a very good source of protein and iron. This millet can be easily digested and controls blood sugar too. I came to know about these information in that book which my sister gave to me.
Here in Singapore we get Millets in Abdul Rahim store in Little India and Thinai is found in Mustafa center too.

Ingredients

Preparation Time :15 mins + soaking time 4 hours  | Cooking Time : 3 mins each | Yields : 7-8

     Thinal arisi    1/2 cup
     Green moong dal 1/2 cup
     Red chilli    2-3
     Ginger    one small piece
     Salt    as needed
     Onion    1
     Asafoetida     a pinch
     Curry leaves   few

Method:

Soak the thenai and green moong dal for 4-5 hours. Since i made for breakfast, i kept it overnight.
Drain the water and grind it into a fine paste along with red chili and ginger. You can grind the curry leaves along with this too.

Add salt, asafoetida and curry leaves. Chop the onion finely and add it to the batter. Check for consistency. Let it be like a dosa batter. If you want little thick pesarattu then bring it to idli batter consistency.

Heat a tawa and pour a ladle full of batter to this and spread this in a circular motion like how we do for dosa. Drizzle with few drops of oil.
Let it cook on one side. Flip on the other side and cook for a minute.
Repeat the same procedure for the rest of the batter.

Serve immediately. We had with Kara Chutney.

Notes:

To make it more healthy you can use sprouted moong too. In that case no need to soak the sprouts.
A pod of garlic can also be added and a handful of coriander leaves also can be added to enhance the flavor.