Thinai thengai paal pidi kozhukattai is a healthy and tasty snack or breakfast. You can also prepare in fasting days or offering to Vinayagar when we have idol at home.
You can make it on any day as breakfast, a healthy way to start the day.
This was inspired by my Millet upma kozhukattai recipe on this site, and pairs well with this amazing mint coriander chutney recipe.
Ingredients
Here are the ingredients you need for this kozhukattai.
- Thinai - Thinai also known as foxtail millet in English.
- Coconut milk - I used store bought organic coconut milk, but you can use homemade too.
See recipe card for quantities.
Instructions
This time, I got a different variety of thinai, I was not sure if it was unhulled or unpolished.
So I had to do an extra step of hulling it. But I suggest to buy the hulled polished ones which look brighter yellowish in color as in the above picture.
To remove the skin from Foxtail millet:
- Wash & soak millet for 15 minutes minimum. I did for 1 hour.
- Drain from water and spread in a clean kitchen towel to dry excess water.
- Place in a mixie jar. It should be moist yet not too wet. In case it is too dry, add a tablespoon of water.
- Give it a pulse in short intervals until you see husk in the sides. It hardly takes 5-6 runs.
- Sieve it and toss it as you sieve to get rid of the husk. You can also follow winnowing.
Or, buy the yellow ones (hulled) and save your time. I like the flavor of hulled millet better.
1. Firstly, wash the millet and drain from water, set aside. Heat a pan with oil and temper with Mustard, urad dal, curry leaves and asafoetida.
2. Heat a pan with oil and temper with Mustard, urad dal, curry leaves and asafoetida.
3. After that, pour in water,coconut milk, required salt, little asafoetida and mix well.
4. Heat in medium flame furthermore. Once comes to boil, add thinai and continue boiling for 2 minutes.
5. Then lower the flame completely and cook covered for 15 minutes or until the liquid is absorbed and thinai gets cooked.
6. Do not cook in high flame as it may not get cooked properly. After that switch off the stove and cool down.
7. Make small dumplings out of it. I did in oblong shape but you can do as you wish.
8. Boil water in a steamer and place in a steamer stand with dumplings in it.
9. Cook for 10 minutes or until it's done.
10. Thinai thengai paal pidi kozhukattai is ready.
Enjoy Thinai thengai paal pidi kozhukattai as such or with a spicy chutney by side.
Substitutions
- Thinai - instead, you can use any variety of millet.
- Coconut milk - use plain water and a 3 tablespoon of grated coconut.
Variations
- Spicy - add a red chili or green chilli while tempering. You can even add idli podi in dough (gun powder)
- Deluxe - While boiling water, you can add a minced garlic for flavor. Or while tempering, saute onion, carrot, beans or peas and make it more colorful & nutritious. Both these if you are not offering to God, as wel avoid garlic & onion.
See this Ragi kara kozhukattai recipe on my website!
I actually got inspired from this page for recipe. It sounded really tempting, so I tried this.
Storage
Since we add coconut milk, consume within 6 hours (room temperature).
Top tip
- Make sure to cook thinai in medium - low flame to ensure it is cooked well.
Recipe card
Thinai thengai paal pidi kozhukattai
Ingredients
- ½ cup Thinai Foxtail millet
- ½ cup Coconut milk
- 1 & ½ cup Water
- 1 pinch Asafoetida
- Salt as needed
To temper
- 1 tsp Oil
- ½ teaspoon Mustard
- 1 tsp Urad dal
- 1 sprig Curry leaves
- 1 pinch Asafoetida generously add
Instructions
- Firstly, wash the millet and drain from water, set aside. Heat a pan with oil and temper with Mustard, urad dal, curry leaves and asafoetida.
- After that, pour in water,coconut milk, required salt, little asafoetida and mix well.
- Heat in medium flame furthermore. Once comes to boil, add thinai and continue boiling for 2 minutes.
- Then lower the flame completely and cook for 15 minutes or until the liquid is absorbed and thinai gets cooked. Do not cook in high flame as it may not get cooked properly.
- After that switch off the stove and cool down.
- Make small dumplings out of it. I did in oblong shape but you can do as you wish.
- Boil water in a steamer and place in a steamer stand with dumplings in it.
- Cook for 10 minutes or until it's done.
Video
Notes
- Make sure to cook thinai in medium - low flame to ensure it is cooked well.
Pradeep Madgaonkar
YUMMY!! love this. Thanks for posting.