Next in the steamed millet cake series is Thinai/Foxtail Millet. As 200th post of Dosaikal, I had shared two desserts with Foxtail Millet – Thinai Sarkkarai Pongal and Thinai Payasam.
As mentioned previously, all millets can be used in making several staples like idli, dosai, idiyappam, pongal etc. They taste awesome as desserts too.
Try the millet cakes as Podi Idli too. These are stir fried Thinai idlis in spicy gun powder and gingelly oil ….
Thinai Idli/ Foxtail Millet Steamed Cakes
Ingredients (makes approximately 25-30 idlis)
thinai/foxtail millet – 3 cups
ulundham paruppu/deskinned black gram – 1 cup
uppu/salt – as needed approx. 1 tsp
Method of Preparation
Wash and soak millet and black gram together in enough water for 6-8 hours
Drain excess water and grind them into a smooth batter
Once the batter is done in the blender, add salt and blend well
Leave the batter to ferment for 8 hrs or overnight
Millet batters do not need as much time as Rice Idli batter. They turn sour sooner
8 hrs in a warm place is enough; If the climate is too hot, check after 6 hours; In an air conditioned environment, I place it in the oven overnight with the oven light on
Once fermented, mix the batter well
Always keep the batter refrigerated for further use
If left to ferment more than needed, the batter might turn too pungent to make idli or dosai
Steam Idlis in the mould and serve them hot with chutney of choice.
The health benefits of Millets in general, have been written about extensively in almost all posts in the Power Packed Pancakes Series. Hence, I haven’t rewritten those facts. Additionally, useful details of information are available in the internet in abundance. A blogger’s job, especially that of a food blogger is simplified to crisp menu cards and videos. That gives much more space and time for conveying several other like minded ideas isn’t it??
Millets, like rice, are versatile cereals. Cook them like Rice and have with curries; flavour them with lemon, tamarind, coconut or yoghurt; make desserts with jaggery; or enjoy as spicy Pongal on a rainy day. With pound millet flours available in stores, make Puttu (steamed cylinders) or Kozhukkattai (sweet and savoury dumplings) or Idiyappam (string hoppers) – all staples of Tamilnadu.
Since, this series comes after many years of posting Millet Dosais, there might be repetition of facts. I have tried to take care in avoiding that. Bear with me for any unknown recurrence of thoughts.
Among the variety of millets, Samai Idli can be an exact replica of White Rice Idlis due to its color. It is sometimes softer than Rice Idli and puffs up better.
Samai Idli/ Idli with Little Millet
Ingredients (makes approximately 25-30 idlis)
samai /little millet – 3 cups
ulundham paruppu/deskinned black gram – 1 cup
uppu/salt – as needed approx. 1 tsp
Method of Preparation
Wash and soak millet and black gram together in enough water for 6-8 hours
Drain excess water and grind them into a smooth batter
Once the batter is done in the blender, add salt and blend well
Leave the batter to ferment for 8 hrs or overnight
Millet batters do not need as much time as Rice Idli batter. They turn sour sooner
8 hrs in a warm place is enough; If the climate is too hot, check after 6 hours; In an air conditioned environment, I place it in the oven overnight with the oven light on
Once fermented, mix the batter well
Always keep the batter refrigerated for further use
If left to ferment more than needed, the batter might turn too pungent to make idli or dosai
Steam Idlis in the mould and serve them hot with chutney of choice.
My 100th Post was Kootanchoru – Typical Home Town One Pot Meal, way back in 2014. Dosaikal, my blog entered into its 10th year in May 2020. In my 10th year, jotting down my 200th post feels ecstatic.
It has been a slow and steady journey for me and a patient journey for my readers. Thanks a ton, for travelling at my pace, encouraging me to do what I’ve been doing.
When I sit back and think, the commitment of not endorsing junk foods and not blogging on unhealthy stuff has never faded. That I wouldn’t post a recipe, which I feel is unhealthy for my family; and wouldn’t cook any junk, that I wouldn’t prescribe to my readers, has been a norm that I set for myself.
In my quest to explore various versions of traditional foods, I felt THINAI / Foxtail Millet would be an apt food to post for my 200th.
Why Thinai?
Thinai is among the oldest millets consumed by Tamils. Sangam Literature, which dates from 300 BCE to 300 ACE, mentions Thinai, alongwith a few other millets and rice varieties, used by the ancient community.
Bamboo rice, Red rice, Foxtail, Kodo, Finger Millets, Black gram, Horse gram are a few rice, millets and lentils mentioned in Tholkappiyam (the most ancient Grammar Text of Tamil Language) and Sangam Literature.
With my quest to cook more, and write more and more on the traditional foods of the Land I belong to, I chose to do a post on one of the ancient millets of Tamilnadu.
It is the outcome of an urge to cling on tightly to my roots (quite strong with at least 2500 year old heritage), and transferring the wealth and knowledge my ancestors passed on to me through generations, to my offspring and others.
Thinai – Two Ways for the Sweet Tooth
Including Millets in our everyday diet is one of the most recommended health formulas of the 21st century, and hence, the internet overflows with the health benefits of all. Name it and you get it. Benefits of Thinai/ Foxtail Millet can also be found very easily in the net.
Any happy occasion demands a dessert. Why not 2 sweets for 200? That’s why I thought of making a Payasam and Sarkkarai Pongal with Thinai.
The basic ingredients are almost the same – Thinai and Jaggery; Payasam has the inclusion of coconut milk and Pongal doesn’t have the milk to bring it to thinner consistency.
Thinai Payasam and Thinai Pongal
As mentioned above, the Ingredients for Payasam and Pongal are almost the same, with the addition of coconut milk in Payasam.
The basic steps in making Payasam and Pongal are again, almost the same. In simple terms, a thinner mixture and addition of coconut milk makes it Payasam; a thicker version with the glow of more clarified butter, makes it Pongal.
Hence, the procedure below might be repetitive. Yet, for better comprehension, I chose to make different recipe presentations.
THINAI PAYASAM – Ingredients (serves 3-4)
Ingredients (serves 3-4)
thinai/foxtail millet – 1/2 cup
vellam/jaggery – 3/4 cup
chukku podi/ dry ginger powder – 1/2 tsp
elakkai podi/cardamom powder – 1/2 tsp
nei/clarified butter – 2 tbsp
mundhiri paruppu/cashewnut – 10-12 pieces
thengai pal/coconut milk – if freshly squeezed -1/2 cup thin second milk and 1/2 cup thick first milk; if using canned coconut milk – 1 cup thick, add extra water accordingly
Method of Preparation
Wash Thinai and Pressure cook with 1 1/2 cups water.
How I cook – After the first whistle, reduce flame to sim and switch off after 2 whistles
Meantime-
2. Boil jaggery with water to dissolve and remove impurities. Strain and keep aside
3. Squeeze milk from fresh coconut, separate thin second milk and thick first milk
4. Over sim flame, keep the cooked millet in a hard bottomed pan or in the same pressure cooker, in which it was cooked
5. Time to add strained jaggery water- Check if you would need the whole jaggery water. Add 3/4th of it and add more if needed
Extra jaggery water, if retained can be used for various other purposes
Stir well after addition of jaggery water
Add dry ginger and cardamom powders
Let the millet cook in jaggery water and the spices, and thicken
Fry cashew nuts in nei/clarified butter till golden; Add to the cooked thinai-jaggery pongal
When the jaggery is well incorporated in thinai, add coconut milk
Be careful not to boil the Payasam too much after adding coconut milk, as it might curdle
Wash Thinai and Pressure cook with 1 1/2 cups water. How I cook – After the first whistle, reduce flame to sim and switch off after 2 whistles
Boil jaggery with water to dissolve and remove impurities. Strain and keep aside
Over sim flame, keep the cooked millet in a hard bottomed pan or in the same pressure cooker, in which it was cooked
Add strained jaggery water- Check if you would need the whole jaggery water. Add 3/4th of it and add more if needed. Store extra syrup.
Let the millet cook in jaggery water again and thicken well
Add dry ginger and cardamom powders
7. Fry cashew nuts in nei/clarified butter till golden; Add to the cooked thinai-jaggery pongal
my favourite step –
Thinai Pongal is ready to be served.
Note:
I have reduced the quantity of jaggery for Pongal, as coconut milk might balance the sweetness of jaggery in Payasam.
I have added 2 more tbsps of nei/clarified butter to Pongal. This gives a beautiful glow and wonderful consistency to the dessert, not to mention the awesome taste.
Feel free to omit, reduce or add more nei.
Also, jaggery and coconut milk can be altered according to family preferences.
Dosaikal 