As I am totally new to millets and when I kept starring at each millet at Nilgiris(actually I was trying to get the names of millet varieties first)….the sales paati came to me and asked what do you want and how can I help you? I said I am looking for millet varieties like varagu,saamai, thinai, kuthiraivali etc…..She is always a ready helper whenever we visit Nilgiris whether I call her or not when I am at the bean section she will be at the back of me with a smiling face 🙂 And nowadays I make it a point to visit her to say a hi and get extra tips for cooking traditional ingredients….Having seen all the varieties, thinai(foxtail millet) impressed me as it looked photogenic(again food bloggers mind you see) so I thought let me start with it.
You will find more millet recipes here in future so keep watching!!
Thinai Arisi Upma Recipe – Ingredients
Recipe Category: Main | Recipe Cuisine: South Indian
Thinai Arisi (Foxtail Millet) – 1/2 cup
Big Onion – 1 chopped finely
Water – 3 cups
Salt – to taste
Oil – 1 tsp
Coconut Oil – 1 tsp
Mustard seeds – 1 tsp
Urad Dal – 3/4 tsp
Curry leaves – a sprig
Green Chilli – 1 chopped roughly
- Rinse it well if you feel there is any husk…I usually get cleaned millets so I don’t rinse it..Measure 1/2 cup of thinai arisi. Dry roast it for 3mins , don’t let it change the color.Heat oil – add the items listed under ‘to temper’ let it splutter.
- Add onions and fry till transparent, then add water and let it come to a rolling boil then add roasted thinai arisi little by little and keep stirring.
- Once the water is absorbed fully,check if the grains have become soft then cook covered for 2-3mins until its fluffy.
Serve hot with sugar or any side dish of your choice.
- Actually thinai doesnt have its own flavour…its kind of bland so we need to induce flavours to this millet.
- You can serve it with any chutney or sambar or just with sugar.
- Heard that there is whole thinai also available but the one I got was thinai rice which is easy to cook and adaptable for any rice recipes – the info gave by the same paati 🙂
- I used 3 cups of water and it was just perfect. If you are soaking thinai for an hr then add only 1 and 1/2 cups.
- You can even pressure cook thinai for 2-3 whistles with the same water ratio though I havent tried it personally but will surely update it once I try the pressure cooking method.