Foxtail Millet (Korra, Thinai) Recipes

Thinai/Korra Rice

1 cup Thinai (foxtail millet)
2 cups water
Cook the millet in water just as you would cook rice. Serve with vegetables, dal etc

Thinai/Korra Pesarattu

Whole Mung Dal – 1 cup
Thinai Rice – 1 cup or less
Salt to taste


Soak the dal and rice overnight. Grind them together, add salt and the batter is ready to make hot pesarattus.

Thinai/Korra Upittu

Thinai rice or rava – 1 cup
Water – 2 cups
Onion – 1, chopped
Chopped Vegetables – 1 cup or as you desire. Use carrots, peas, beans, corn, capsicum.
Seasoning – mustard seeds, oil, curry leaves, green chilles
Heat oil. Add mustard seeds and let them splutter. Then add onions, curry leaves and green chillies. Next add the vegetables in the order of how much time they take to cook. Add some salt, cover and let vegetables cook. Heat water separately. Add millet to the vegetable mix and let it mix well. Once it feels slightly roasted, add the boiling water. Simmer till the millet gets cooked. You can top it off with some ghee before serving.

 

Navane Rotti

Idiyappam

Any millet flour (saamai, thinai, cholam, ragi, kambu, varagu) – 1.5 cups

Warm water – just enough to mix the flour into a dough consistency. It must be a little bit looser than chappati so that we can press it through the idiyappam maker.

Carrots/Capsicum/Beans/Onions/Any other vegetables – Quantity according to taste

Mustard seeds – 1 tsp

Red/Green Chillies – to taste

Salt – to taste

Warm water. Mix the water slowly with the millet flour (add a little bit of salt), kneading the flour gently. Get to a soft consistency. It should not be as hard as a chappati dough at the same time not watery. If you make murruku then this dough should be the same consistency as murruku dough.

Use a idiyappam or murrku press to make idiyappam on an idli plate. Steam for 4-5 mins. Take out the cooked idiyappam and steam the next batch. Do this till the dough is over.

In a skillet heat oil, add mustard seeds, let them splutter, add curry leaves, onions, red/green chillies, according to taste. Add the other vegetables and saute till cooked. Add salt as desired. Turn off the stove. Add the idiyappam to this vegetable mixture and mix well, until everything is blended well. Add coriander leaves to garnish. You can also add lemon or peanut powder as garnish.

Alternatively you can also have this idiyappam with chutney or kootu, or fresh coconut milk.

Thinai/Korra Dosa

Urad dal – 1 cup
Thinai – 3 cups
Methi seeds – 1 tbsp
Salt
Soak the urad dal, korra and methi seeds over night or for 8 hours. Grind it to a soft paste, add salt and let it ferment for 8-10 hours. Once the batter has fermented, pour out the dosas.

Thinai/Korra Lime Rice

Foxtail Millet (Korra) – 1 measure
Water – 2 measures
Lemon juice
Curry Leaves
Green Chillies
Mustard, Jeera, Urad dal etc for seasoning
Peanuts
Oil
Salt to taste

Cook foxtail millet in water (open or in cooker) till the millet turns soft. Prepare the seasoning with mustard seeds, jeera, curry leaves, green chillies and anything else you use. Saute the peanuts till they turn brown. Add all this to the cooked millet. Add lemon juice and salt. Mix well and serve.

Thinai/Korra Idli

Thinai/Korra (Foxtail Millet) – 3 cups
Whole Urad Dal – 1 cup
Methi (Fenugreek) seeds – 1 tbsp
Salt to taste

Soak the millet and dal separately for 8-10 hours / overnight. Soad the methi seeds with the dal. Grind them separately – the dal to a fine batter and the millet batter should be slightly coarse. Add salt and let the batter ferment for 8-10 hours.
Grease idli plates, pour out the batter and let it steam for 10 minutes.