Thinai Idly Recipe

Shasi Idli / Foxtail Milet Idli is a healthy and delicious variation of the traditional southern Indian Idli. It is made using miles in fodail instead of normal rice. The process is the same as the normal Pastella Idli but has many nutrients and health benefits compared to Rice Idli. This recipe makes the excellent mile of mile as soft as normal IDLI and nobody will find the difference in taste, only the color differs. It is perfect for breakfast and can be served with coconut chutney e Sambar.

Tinai lazily

We all know that the miles are much healthier for us, but you have ever thought about the reason why we have not included in our daily diet as we include rice, vegetables, meat and things like that. Probably the answer would be that we don’t know how to use them, what to do with it. I too was so until I planned to start a series called “cook with mile“So far I have used only a mile of sotine / foxtail. I have prepared idli and dosai with it and I loved me simple. Make sure to take a look at the recipe for dosai dosai.

Jump to:

A few days ago me and my husband was talking about a healthy diet. We finally made a decision that includes miles in our diet at least once a week. And immediately we went to make a purchase, Igot two Patches of Thinai, two packages of Kambu and Barley. This is what I could find in my super market. But I have still explored other cereals such as Samai, Varagu. So stay tuned for multiple mile recipes.

And to say about this Idli, I was quite worried about the taste of lazily. But with my surprise he turned out to be good enough actually. It was a little more dense than the normal rice water, you have to keep in mind that it is made my miles about it. And for the best taste, enjoy this lazily with choco chutney and coconut chutney.

Information on Thinai Idli (mile of Fodail Odily)

Idli is a famous steam cake of southern India made with a fermented batter made up of rice and lentils. Idli is a firm point in many families of southern India and often served with coconut chutney e Sambar.. It is so light, healthy and easy to digest.

Foxtail’s mile is a nourishing and gluten -free alternative to rice. It is one of the oldest grown miles and is used in many kitchens. Mile can be incorporated into various recipes such as Kozhukattai, Upma, Dosai, Laddu or even to produce Millet Briyani.

In this recipe, I replaced the normal rice with foadggina mile. It is rich in fiber, iron and complex carbohydrates that make the IDLI healthier and more diabetic.

The combination of mile (foxtail) (foxtail), red samba rice, urad with the whole and fenugreek seeds creates a nourishing and delicious idli, dosai which is a healthy alternative to the traditional rice pastella pastella. It helps to obtain a soft IDLI, providing a light and soft consistency when it is steam cooked. Nobody would find the difference in taste, only the color of the hydli varies. Each ingredient contributes with unique and health benefits, making this dish a healthy choice for any meal.

Similar recipes

Rava idli

Oats Idli

Mini Idli Sambar

Varagu Idli

Because this recipe works

Gluten -free: Foxtail’s miles are naturally gluten -free. It is rich in proteins, food fibers that make it a healthy choice for a healthy diet or people who follow a gluten -free diet.

Because I love this recipe – At the beginning I was not a bit uncertain about how these idlis would have tasted. You know how we are dependent on those soft and soft rice idlis, I was not sure that the mile could combine that taste. But with my surprise, they turned out to be really well! The plot is a little denser than normal Idlis but are still soft and satisfactory. And to add that I am so happy because my family manages to eat something healthy and without compromise in taste and consistency.

Versatile: The Idli recipe of Foxtail’s mile is so versatile that you can easily customize according to your preferences. How to replace with other miles such as Barnyard, Jowar, Little Millet. It can be made healthier by adding a grated carrot or puree, beetroot. It adds color and more nutritious.

Ingredients

Millet Thasinai / Foxtail: Foxtail’s mile is the main base for the batter. Replaces normal rice. It is gluten -free and rich in fiber. You can also replace with other miles such as mile for fingers, mile for Corrird, Mile Jowar and Miglormo.

Cook the rice: Rice is used as an optional co-Grano. I used a variety of red samba rice. It is added to give the body to the batter. It improves the IDLI plot and helps in fermentation. You can jump or replace normal rice.

Whole urad from / Ulundhu Paruppu: URAD Dal is essential in the Idli batter. It ferments easily and provides soft IDLI. It is also added for proteins.

Greek fenas / vendhayam seeds: Greek fenas seeds also known as Vendhayam are traditionally used in the production of Pastella Idli which helps in the fermentation process and gives a slight aroma. They also help digestion.

Salt: The salt is used to balance the taste. The right amount of salt helps to control the growth of bacteria during fermentation and also guarantees that the batter increases correctly.

Hack

Immerse: Wash and immerse rice and miles separately. Wash and immerse URAD Dal and Fieno Greco together. Immerse all the ingredients for 4 hours.

Icy water: Immerse the urad from icy water. Usually mixtures tend to obtain heat before grinding great products. If you are grinding the batter with mixes, this suggestion will be really useful. You can also add ice cubes or frozen water during grinding.

Grinding: First grinds the URAD Dal, Fieno Greco. Grind until it is soft. Then transfer them to the container. Then grind the rice and the mile in a smooth batter.

Fermentation: Mix URAD Dal, Rice, Mile, salt and let the batter sell for 6-8 hours. This fermentation is the key to getting a soft IDLI.

Over for fermentation: If you live in a colder region, the fermentation process will be difficult. A quick and easy tip is to keep the batter container inside an oven for the hot and will make the fermentation easier.

Idly Thanii recipe (gradual images)

Take all your ingredients

Here’s how it appears to

URAD DAL E SEMBS OF FEEN SEE

Rice, I used samba red rice

Wash you very well and immerse them in water

Cover and leave them for 4 hours

When they are immersed

First URAD MACHINE DAL E MIX of Fieno Greco

Grind until they are foam and soft

Transfer to a large bowl

Now in the same blender, add the rice

Add Tosai together with the rice

Grinding a smooth pasta

Add it to URAD from the mix

Add salt

Mix well

Cover and let it ferment

Look that it is fermented

Grease your dishes lazily

All greedy

Pour it into molds lazily

Put them on IDLY stands

Cover and cook

Cook until

Remove with a spoon

Serve

Suggestions for experts

Use good quality miles in Fodaggera and Urad from for a soft batter.
Do not ferment the batter for more than 8 hours.
Gradually add water during grinding. Too much water can lead to a thin batter and does not produce soft idlis.
If you live in a colder area, it ferments the batter under a light or inside the microwave.
Bachelor can prepare the batter and keep them in the freezer. It will be useful during work days.

Warehouse

Keep the Idli Pastella Ferli fermented in the refrigerator. It remains well for 2-3 days. You can also freeze the batter in small lots. As it is useful during the frenetic weeks.

Service

Serve these warm, soft and soft idlS with coconut chutney, sambar. It can also be served with chicken curry, montone curry and fish curry.

You can prepare the IDLIS using mini IDLI plates and throw them in the GHI. Serve them for breakfast for children or boxes for lunch.

Faq

1. The mile tastes for the mile of pitchfood differ from normal Idlis?

Lightly the taste can vary. Mile for the fodail offer a hazelnut flavor compared to normal Idlis. The plot will be the same as the normal, soft and softer Idli. It’s just a thin difference, you will surely like this mile like the normal one.

2. Can I use the same fermentation as the normal hydli?

YES. The process is the same as normal Idli such as washing, immerse yourself, grind and ferment for 6-8 hours.

3. Can I make an instant version using Mile Fodail flour?

Decidedly! You can try preparing the batter using mile flour for mile. Add a little curd or huge for rapid fermentation. It is fast and excellent for the demanding days.

4. Is it good for weight loss and diabetics?

YES! Foxtail’s miles are naturally gluten -free and low in the glycemic index. So it is ideal for weight loss and controls sugar for diabetic patients.

Variations

IDLI vegetable millet: Add grated vegetables or even as carrots, beets, spinach for color and added nutrients. Children who are demanding eaters will appreciate this colorful and healthy IDLI.

Millet Chilli Idli: Create an Idli Chilli in Indo-Chinese style using the remaining foxtail mix mile.

Millet Rava Idli: For a quick and instant version, mix Mixtail Millet Rava, Cagliata, green chili pepper, ginger leaves and curry. This does not require any soaking and fermentation. Just mount and enjoy the instantaneous healthy IDLI.

Other Mile Recipes to try

📖 Recipe card

Idly Shinai recipe (Mixilt IDLI)

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Preparation time: 10 minutes

Cook time: 10 minutes

Fermentation time: 8 hours

Total time: 8 hours 20 minutes

Porze: 10 portions

Calories: 281Kcal

Nutrition

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