Thinai-Mudakattan-Dosai

#ThinaiMudakattanDosai #FoxtailMilletMudakattanDosai :
#FoxtailMillet is known as #Thinai [ தினை ] 
or #thinaiArisi [ தினை அரிசி ] in Tamizh.
The botanical name is Seteria italica, formerly as Panicum italicum
#FoxtailMillet is the second-most widely planted species and the most important millet in East Asia.
Other names for foxtail millet include Italian millet, German millet, Chinese millet, and Hungarian millet.

In India, Thinai or Tinai, chamai, kavalai, kambankorai are some of the names for millet in Thamizh.
It is known as Korralu in Telugu, Navane in Kannada, kang in Gujarati, kang, rala in Marathi. 
All millet [ kodo, foxtail, finger. proso, pearl and little millets ] are gluten free and show high antioxidant activity.
Foxtail millet may help in controlling blood sugar and cholesterol.
Foxtail millet is a very good source of protein, iron, and has significant amount of calcium & other minerals.
It is also rich in fiber compared to other cereals.
To know more on Thinai [ Foxtail millet ] :


Thinai [ Foxtail Millet ]

#MudakattanKeerai is a wild creeper commonly found on the road sides and in waste lands of villages. It is known as Balloon Vine or Love in a Puff or Heartseed or Heartseed vine. The botanical name is Cardiospermum halicacabum and Cardiospermum corindum. The leaves are rich source of antioxidants and its an anti inflammatory agent.

It is found that the extracts of leaves reduce fever. It is traditionally used as an anti arthritic agent and helps in reducing joint pain.
Generally I used to include mudakattan keerai paste with dosai maavu or grind with rice & urad dhal [ black gram ] to prepare Mudakattan dosai.

This is the first time I made maavu [ dough ] using mudakathan [ mudakattan ] keerai along with foxtail millet to prepare dosai. The dosai was made immediately after grinding without fermenting the maavu. The dosai came out nicely just like neer dosai and the taste was excellent.
Actually Mudakathan keerai becomes gooey and viscous when it has been made into paste just like okra [ Ladies finger]. The paste serves as a binding agent for the dosai maavu [ dosai batter ].

The best part is that it requires only three ingredients to get an amazing tasty tasty greenish dosai!

Soaking time for Thinai [ Foxtail millet ]     : 2 Hours
Grinding Time                                                 : 10 minutes
Number of Dosai                                             : 12 - 15 Approx.

Ingredients :
1 cup	Thinai [ Foxtail millet ]
1/4 cup	Coconut scrapings
1/3 cup	Mudakattan keerai [ Mudakathan keerai ]
1 Tsp	Salt

 Gingelly oil [ Till / sesame oil ] or groundnut oil to make dosai on tawa.

Method :
Take thinai [ foxtail millet ] in a vessel.
Wash twice with clean water.
Add 2 cups of water and soak for two hours.
Wash mudakattan keerai [ mudakathan keerai ] twice in clean water.
Drain over a cutting board or colander. Set aside.

After two hours take soaked thinai [ foxtail millet ] and coconut scrapings in a mixie jar.
Add little water and grind coarsely.
Now chop mudakattan keerai [ mudakathan keerai ] nicely.
Add chopped keerai into the mixie jar containing thinai & coconut batter.
Grind into a smooth paste.
Add some more water and grind well to get a smooth batter.
Transfer it into a vessel.
Wash the mixie jar with little water and pour into the vessel containing thinai-coconut-mudakattan batter.
Add salt and mix well,
The batter should be watery just like Neer dosai batter.
Now batter is ready to make dosai on a tawa.

Heat a tawa [ dosai kal ] on stove over medium heat.
Pour quarter to half a teaspoon of oil on the surface of the tawa.
When the oil starts fuming start pouring dosai maavu from outer to inner as shown in the link below.

The method of making dosai from watery [ diluted ] dosai Batter

Sprinkle some oil on the surface of dosai.

Cook until the edge starts curling up and some golden spots start appearing.
Gently spread the oil that we have sprinkled earlier over the dosai with dosai ladle.
Transfer dosai to a serving plate.

No need to flip dosai and cook the other side.

Again grease tawa and make next dosai.

Relish hot dosai with any spicy chutney of your choice.




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Masaal dosai

Thinai maavu dosai

Maavu dosai

Kambu dosai

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Foxtail millet [ thinai ] Recipes


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