Then Thinai Cookies using Electric Rice Cooker / / Foxtail Millet Honey Cookies

     

       Then  Thinai Millet Cookie is a tasty cookie which even kids love to have a lot. It does not contain sugar and hence a great cookie for diabetics patients who do not want to compromise on taste as well. It has only 3 ingredients and hence very easy and quick to make. What better recipe can we hope for? No wonder it is a very popular millet cookie recipe.

Click here to view 20 + cookies recipes.

Recipe Cuisine : Indian | Recipe Category: Cookies

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 20 nos.

Ingredients:

Foxtail Millet Flour / Thinai Maavu	1 cup
Butter	¼ cup
Honey	¼ cup
Chopped Nuts (cashew or badam )	2 tbsp (optional)

Procedure:

1. Add butter in a wide bowl. Beat the butter with electric beater or wire whisk till it become soft.

2. Then add honey and again beat well till they mix them well.

3. Now add the foxtail millet flour and mix with your finger or spoon.

4. Slowly knead it into a soft and pliable dough. Leave it for just one minute.

5. Chop the nuts into thin and small pieces. (if used)

6. Roll the dough into 1/4 inch thickness circle (like chapathi) on the dry rolling surface using the rolling pin. Before rolling, sprinkle the wheat flour over the rolling surface to avoid the flour getting sticky.

7. Sprinkle the chopped nuts over the circle and press them gently using the rolling pin.

8. Now cut the rolled circle using the cutter of any shape or bottle cap.

Using Oven:

9. Take out the cookies using the flat spatula and keep it on the ungreased baking tray. Leave ½ inch space between the cookies.

10. Preheat the oven for 200 degree Celsius.

11. Bake the cookies for 7 mins at 180 degree Celsius.

12. Allow it to cool down completely and then take them out from the tray. Again cool them on wire rack.

Using Electric Rice Cooker:

13. Close the lid of the cooker and switch it ON. After a few seconds it will come to WARM mode. (This is preheating method)

14. Now open the lid and arrange the cookies and leave ½ inch space between the cookies.

15. Again close the lid of the cooker and press ON (suppose it doesn’t come to ON mode, wait for 1 -2 mins).

16. After 1-2 mins it will again come to WARM mode. Leave it for 1 min. Repeat the above steps 15 and 16 for one more time.

17. Now turn over the cookies carefully and repeat the steps 15 and 16 again for  one more time.

18. Allow it to cool down completely and then take the cookies out from the cooker and store it in a air tight container for later use.

Easy to understand chart:

MODE of Cooker	Activity
	Empty cooker
ON – WARM	Preheat
	Place the cookies
ON – WARM	Baking
ON – WARM	Baking
	Turn over the cookies
ON – WARM	Baking
	Take out the cookies

Note:

1. I grounded the Foxtail millet flour from the foxtail millet rice without soaking in water with our neighborhood flour mill.

2. Use store bought flour too.

3. Nuts are optional.

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Thinai Thean Sakkarai Pongal / Foxtail Millet Honey Sweet Pongal

     Sweet Pongal based on Rice or Millets is a staple dish during festivals in South India. Similarly, Thean Thenai Maavu is also another staple dish during festival days especially in Tamil Nadu. I tried mixing Thean with Pongal and created this recipe which uses Thean and Jaggery. The dish came out well and people were not able to tell the difference at all.

Recipe Cuisine : South Indian | Recipe Category: Sweet

Preparation Time: 10 mins  | Cooking Time: 20 mins | Serves: 3

  

Ingredients:

Thinai Arisi (Foxtail Millet Rice)	3/4 cup
Split Green Gram (moong dal)	¼ cup
Salt	A Pinch
Jaggery Syrup (Click here for the jaggery syrup)	¾ cup
Honey	¼ cup
Ghee	2 tbsp
Cashew Nuts	10
Dry Grapes	15

Procedure:

1. Dry roast the moong dal till the nice aroma comes out. Allow it to cool down completely.

2. Dry roast the foxtail millet / thinai rice for 2 mins or get really hot. Allow it to cool down completely.

3. Mix the foxtail millet rice and moong dal together and wash them twice. Then soak it in 2 cups of water for 10 to 15 mins.

4. In a pressure cooker, add the rice, moong dal mixture and salt with 3 1/2 cups of water (add soaked water also).

5.  Pressure cook for 1 whistle in high flame and keep the flame in simmer and cook for 10 more mins.

6. After pressure has gone, add the jaggery syrup and honey. Mix them well.

7. Meanwhile, heat the ghee in a small pan. Add cashew nuts and dry grapes. Sauté till they become golden color.

8. Temper the pongal with fried nuts. Mix them well and transfer it into a serving bowl or hot box.

       Serve it immediately or hot. Really yummy and tasty Thean thinai pongal is ready.

   

Note:

1. You can use the rice and dal soaked water also.

2. You should not keep the pongal in the cooker itself. Because the pongal will becomes thick soon.

3. Adjust the jaggery and honey level according to your taste.

4. Adjust the nuts level as per your choice.

Click here for more Pongal Recipes.

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Multi Millet Flour Dosa

         For those who want to begin having millets in their diet, millet flour dosa is the best first step because the ingredients (millet flours) are readily available off the  shelf in the retail shops also no one will know that it is millets. This is important because you can easily overcome any hesitation in people to take millet foods.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: 8 nos.

Ingredients:

Wheat Flour	1 cup
Foxtail Millet Flour / Thinai Maavu	¼ cup
Finger Millet Flour / Ragi Maavu	¼ cup
Rice Flour / Arisi Maavu	¼ cup
Wheat Rava	¼ cup
Water	21/2 – 3 cups
Salt	Required
Oil	For make dosai

Procedure:

1. Add all the flours, rava and salt in a bowl.

2. Mix them well with wire whisk. Then add the water and mix them well with wire whisk again. Keep it aside for 5 – 10 mins.

3. After 10 mins, multi grain dosa batter is ready to make dosai.

4. Heat the dosa tawa, pour ladle full of batter at the center of the tawa and make thin circle using the backside of the ladle.

5. Pour the oil over the dosa and cook until it turns into golden color.

6. Then turn over the dosa and cook till golden on both sides.

     Crispy and healthy dosa is ready to serve. Serve it with Onion-Mint Chutney.

Note:

1. You can add other millet flour also instead of ragi or foxtail millet flour.

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Foxtail Millet Flour Fruit Custard / Thinai Fruit Custard

During summer time, we  all prepare fruit custards. We buy the custard powder and use it. Why not use thinai instead of custard powder? This idea was suggested by my mother. I tried it and it came out really well.

Thinai Custard is a very good way to make kids take millets disguisedly.

Recipe Cuisine : Indian | Recipe Category: Dessert

Preparation Time: 5 mins  | Cooking Time: 7 mins | Yields: 1 cup

Ingredients:

Boiled Milk	1 ¼ cup
Foxtail Millet / Thinai Flour	1 tbsp
Sugar	3 tbsp
Vanilla Essence	¼ tsp
Chopped Mixed Fruits (apple, banana, chikku, fig, tutti frutti)	1 cup

Procedure:

1. Take the foxtail millet flour in a small bowl, add ¼ cup of milk and mix them well without lumps.

2. Boil the remaining milk, add sugar and mix them well. Keep the flame at simmer.

3. After sugar has dissolved, add the mixture (from 1) and cook till the mixture becomes little bit thick. At this time, you can stir continuously without lumps.

4. Switch off the flame, add vanilla essence. Then allow the custard mixture into cool down completely.  

5. Refrigerate this mixture for atleast half an hour or till you can serve.

6. Take chopped fruits in a serving bowl, then add the chilled custard on the top of the fruits. Serve it immediately and enjoy

Note:

1. I have used mixed fruits but you can use any single fruit also.

2. Adjust the sugar level according to your taste.

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Foxtail Millet Flour / Thinai Maavu Poori | Thinai Recipes

It will be very surprising that Tinai Poori is almost indistinguishable from normal wheat poori and the taste is also marginally different.

One can eat more Thinai pooris than Wheat pooris and also not feel stuffy in the stomach.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 15 nos.

Ingredients:

Wheat Flour	1 cup
Foxtail Millet Flour	1 cup
Salt	As Required
Water	As Required
Oil	For Deep fry the poori

Procedure:

1. Add Wheat flour, foxtail millet four and salt in a wide bowl. Mix them well with your finger or spoon.

2. Add water little by little and knead into a soft dough. Keep  aside for 5 mins.

3. Divide the dough into equal lemon size balls. Roll it into a medium size circles or press them using the pressing machine.

4. Heat the oil in a frying pan and slide the poori. After few seconds, press it with  the help of the ladle  with holes.. When it puffs up, turn over it carefully and fry the poori till it turns into golden on both sides. Then take it out from the oil and drain the oil using the tissue paper.

       Serve it with potato masala.

      Click here for more poori recipes.

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Foxtail Millet and Lentils Adai / Thinai Paruppu Adai | Millet Recipes

     Thinai adai is the best beginner’s millet recipe. The adai will be indistinguishable from normal adai and can be used to make people be open to millet food.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 5 mins | Yields: 7-9 adais

Ingredients:

Foxtail Millet / Thinai	1 cup
Bengal Gram / Kadalai Paruppu	¼ cup
Thur Dal / Thuvaram paruppu	¼ cup
Urad Dal	2 tbsp
Split green gram / moong dal/pasiparuupu	2 tbsp
Fenugreek seeds	1 tbsp
Red Chilli	2
Salt	As required
Asafoedita / Hing	½ tsp
Chopped Curry Leaves	2 tbsp
Chopped Coriander Leaves	2 tbsp
Grated Coconut	¼ cup
Oil	To make adai

Procedure:

1. Wash and soak the foxtail millet for 3 hours.

2. Wash and soak the dals together for 2 hours.

3. Grind the foxtail millet, red chilli, salt and asafoedita with little water into a coarse paste using the mixie or wet grinder.

4. Then add the dals (drain the water from the dals) and grind them into a coarse paste.

5. Transfer the batter into the bowl, then add the chopped curry leaves, chopped coriander leaves and grated coconut. Mix them well and the adai batter is ready to make adai. ( no need to ferment)

6. Heat the dosa tawa and pour one ladle full of adai batter into a thick circular shape.

7. Pour few drops of oil along the sides of the adai. Turn over once it reaches golden color. Remove from the flame when it reaches golden on both sides.

                        Serve it with MintChutney and Onion Chutney.

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