Tag Archives: millets

Thinai Idli/ Foxtail Millet Steamed Cakes

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

  1. Wash and soak millet and black gram together in enough water for 6-8 hours
  2. Drain excess water and grind them into a smooth batter
  3. Once the batter is done in the blender, add salt and blend well
  4. Leave the batter to ferment for 8 hrs or overnight
  5. Millet batters do not need as much time as Rice Idli batter. They turn sour sooner
  6. 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
  7. Once fermented, mix the batter well
  8. Always keep the batter refrigerated for further use
  9. If left to ferment more than needed, the batter might turn too pungent to make idli or dosai
  10. Steam Idlis in the mould and serve them hot with chutney of choice.

Varagarisi Idli/ Kodo Millet Steamed Cakes

In the Millet Idli Series, next is Varagarisi/ Kodo Millet. It’s going to be simple from now on. The ratio of millet to black gram also being the same, all Millet Idlis have the same method of preparation of batter.

So, let’s move on to Varagu Idli.

Varagarisi Idli/ Kodo Millet Steamed Cakes

Ingredients (makes approximately 25-30 idlis) 

  • varagu/kodo millet – 3 cups
  • ulundham paruppu/deskinned black gram – 1 cup
  • uppu/salt – as needed approx. 1 tsp

Method of Preparation

  1. Wash and soak millet and black gram together in enough water for 6-8 hours
  2. Drain excess water and grind them into a smooth batter
  3. Once the batter is done in the blender, add salt and blend well
  4. Leave the batter to ferment for 8 hrs or overnight
  5. Millet batters do not need as much time as Rice Idli batter. They turn sour sooner
  6. 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
  7. Once fermented, mix the batter well
  8. Always keep the batter refrigerated for further use
  9. If left to ferment more than needed, the batter might turn too pungent to make idli or dosai
  10. Steam Idlis in the mould and serve them hot with chutney of choice.