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.




You might like to try

Cholam dosai

Masaal dosai

Thinai maavu dosai

Maavu dosai

Kambu dosai

To try other foxtail millet recipes

Foxtail millet [ thinai ] Recipes


For other millet recipes

Millet Recipes

For Other recipes

Recipe Index 

Thinai-Maavu-Dosai

#ThinaiMaavuDosai  #FoxtailMilletDosai : #Thinai or #ThinaiArisi is known as #FoxtailMillet in English. It belongs to minor #Millet variety. It has been in use in our Tamilian food since time immemorial.
It is gluten free and non acid forming food like any other millet.
Thinai is rich in protein and iron. There is also significant amount of other minerals like zinc and copper.
Thinai is slightly sweeter in taste compared to other millets. It is suitable for preparing sweet items.
But tasty and healthy breakfast like dosai, pongal, paniyaram can also be prepared using thinai.
Here comes a recipe to make crispy and soft thinai maavu dosai.
20 - 25 Dosai can be prepared

Ingredients :
1 cup	Idli rice
1/2 cup	Thinai rice
1/2 cup	Raw rice
1 Tsp	Fenugreek
1/2 cup	Black gram
2 Tsp	Salt
1 Tbsp	Rawa [ Sooji ]

Gingelly oil [ Til/Sesame oil ] or any cooking oil to make dosai on tawa.

Method :

Soak all the ingredients in a big vessel after thoroughly washing them two or three time.

Soak them for 3 hours.

After three hours wash the grinder and grind the soaked ingredients into a smooth batter.

Transfer into a big vessel.

Wash the grinder with 1/4 cup of water to get the batter sticking to the surface.

Transfer this washed water also into the batter.

Add salt and mix well with hand.

Keep it closed in a warm place for 6 to 8 hours or the whole night.

Add 1 Tbsp of rawa [ sooji ] after fermentation.

Mix well and allow to stand for half an hour.

Now batter is ready to make crispy dosai.

Heat a tawa on a stove over a medium flame.

Spread oil over the hot tawa with a clean cloth.

Now pour a big ladle full of batter at the center.

Spread evenly using the flat surface of the ladle.

Sprinkle oil over the surface and along the rim of the dosai.

Keep it covered with a lid.

Take out once the dosai turns golden color.

Don't have to flip the dosai to cook the other side.

Transfer on to a plate.

Enjoy crispy and soft thinai dosai with white coconut chutney or tomato chutney or sambar. 

Note : Thinai can be added in place of raw rice. Instead of 1/2 cup thinai and 1/2 cup raw rice, 1 cup thinai can be taken.



Other dosai varieties you might like to try

Cholam dosai

Mudakattan dosai

Masaal dosai

Maavu dosai

Thinai Murungai keerai urundai

For other recipes of Thinai

Thinai [ Foxtail Millet ] Recipes


For recipes of millet

Millet Recipes

Thinai Dosai

#ThinaiDosai #FoxtailMilletDosai : #Thinai is called #FoxtailMillet in English. We have already seen how to prepare dosai using the whole grain of Thinai. Here we are going to see how to prepare dosai using Thinai Flour ( Thinai maavu ). There is a taste difference between the one done with grains and the one done with flour.
To know more about millets kindly go through the link : http://millets.wordpress.com/millets/  .
Now let us see the preparation of dosai.

Ingredients :
3/4 cup                             Whole Wheat Flour
1/2 cup                             Thinai Flour
3 Tbsp                              Idly or Dosai Batter
1/2 Tsp                                      Salt

Mix all the ingredients with a cup of water and keep aside.
The batter should be watery. If required add some more water also.

To mix with batter :
1 or 2 Tbsp                                Onion nicely chopped
1 Tbsp                                        Carrot grated ( optional )
1 Tbsp                                        Capsicum nicely chopped ( optional )
1 Tsp                                          Green chilly nicely chopped
10 or 15                                     Curry leaves nicely chop
1 Tsp                                         Cumin
Oil to make dosai.

Method :
Mix all the above ingredients with prepared batter.

Heat a tawa over a medium flame and spread 1/2 Tsp of oil over it.
When tawa becomes hot pour a ladle of batter from outer to inner.

The method of making dosai here is different from usual dosai.
That is make dosai by forming an outer circle along the rim and then filling it up.
Sprinkle drops of oil over the surface of the dosai
When the rims of the dosai turns slightly golden flip and cook the other side.
When both sides are done transfer onto a serving plate.

Fold into two and arrange neatly on  the plate.

Enjoy with coconut chutney or sambar.
It tastes very good with Idly Milagai podi and other chutneys also.

You might like to try

Thinai Dosai 1 [ Foxtail millet dosai 1 ]

Thinai Kuzhi Paniyaram

Thinai Urulai kizhangu Boli [ Foxtail millet Aloo Boli ]

Thinai Neer Dosai [ Foxtail millet neer dosai ]

Thinai Appam Kerala style

Thinai Dosai

#ThinaiDosai  #FoxtailMilletDosai : #Thinai belongs to millet family and it is called #FoxtailMillet in English.

Millets are nutritious, non-glutinous & not acid forming foods.
I bought thinai from Nilgiris supermarket, Chennai and tried various recipes.
But this dosai came out very well and tastes very good.

To know more about millets kindly go through the link : http://millets.wordpress.com/millets/  .
Now let us see the preparation of dosai.

Ingredients :

Thinai                                                         :1/2 cup

Whole wheat flour                                       : 1/2 cup
Onion                                                         : 1
Curry leaves                                               : 12 
Coriander leaves                                         : a small quantity
Salt                                                             : required amount
Oil                                                              : to make dosai
Cumin seeds                                                : 1 tsp
Coarsely ground pepper                              : 1/2 tsp

Method :
Wash & soak thinai for 2 hours.
After 2 hours grind using a mixer grinder.
With this batter add wheat flour and salt.
Mix well by adding water.
Finely chop onion, curry leaves & coriander leaves.
Add all the chopped ingredients, cumin and pepper to the batter.
Keep aside for 1/2 an hour.
Keep a tawa on medium flame.
When its hot apply oil and make dosai.
Flip it to cook the other side.


Serve with coconut chutny, thakkali chutny, sambar, 

pudhina chutney or coriander chutney.




Related recipes

Thinai Dosai [ Foxtail millet dosai ]

Thinai Kuzhi  Paniyaram

Thinai Urulai kizhangu  Boli

Thinai Neer Dosai [ Foxtail millet neer dosai ]

Thinai Appam Kerala style

For Chutney Preparations

Chutney