Thinai pongal is a pongal made using Thinai (Foxtail Millet) instead of conventional rice. Millets comes with its own health benefits and hence its recommended to add millet as part of our regular diet. Thinai Pongal is very tasty and simple dish which gives the dual benefit of health and taste.
I have already given my another post the health benefits of Foxtail Millet. Foxtail millet helps control Blood sugar levels when consumed on regular. The millet produced a “significant fall (70%) in blood glucose. We need to include these healthy millets regularly in our diet. We can make wide variety of recipes with Thinai and here we are going to see how to make Thinai Pongal.
Foxtail millet pongal is a very simple and yummy dish. When we think of pongal the first thing comes to our mind is the ghee that is added along with the rice. Generally most of the diet/fitness specific persons and also diabetic patients and elders try to avoid pongal. But with Thinai (Foxtail millet) we can very well consume pongal. Instead of rice we can include thinai,Thinai pongal (Foxtail Millet Pongal) is made using the same procedure as the conventional pongal. So very simple, yet very healthy pongal. Instead of conventional pongal, try to make thinai pongal in your kitchen often. We can also make pongal using barnyard millet, pearl millet etc.
Thinai pongal is a pongal made using Thinai (Foxtail Millet) instead of conventional rice. Millets comes with its own health benefits and hence its recommended to add millet as part of our regular diet. Thinai Pongal is very tasty and simple dish which gives the dual benefit of health and taste.
Heat a pan, add moong dal and fry it till it becomes golden brown color. Take the roasted moong dal and thinai in a vessel.
Rinse the thinai and moongdal in water and add 3.5 cups of water to the vessel. Add grated ginger, salt to the vessel and pressure cook it allow it for 5-6 whistles. Allow the pressure to release on its own and then mash the cooked thinai and dal
Heat ghee in a pan, add cumin seeds. When the cumin seeds starts to sputter, add whole black pepper and fry for some time. Add hing, cashews and curry leaves and fry till the cashews turn into golden brown color.
Add the mashed thinai and dal to the seasoned ingredients and mix well
The yummy and healthy Thinai Pongal is now ready to serve!
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Method:
Heat a pan, add moong dal and fry it till it becomes golden brown color. Take the roasted moong dal and thinai in a vessel. Rinse the thinai and moongdal in water and add 3.5 cups of water to the vessel. Add grated ginger, salt to the vessel and pressure cook it allow it for 5-6 whistles. Allow the pressure to release on its own and then mash the cooked thinai and dal
Heat ghee in a pan, add cumin seeds. When the cumin seeds starts to sputter, add whole black pepper and fry for some time. Add hing, cashews and curry leaves and fry till the cashews turn into golden brown color.
Add the mashed thinai and dal to the seasoned ingredients and mix well
The yummy and healthy Thinai Pongal is now ready to serve!
Thanks madam for posting this receipe. i am getting raw smell of thinai When I tried this receipe. How this smell can be removed. Thanks-Meena
If you feel raw smell, its better to dry roast it before cooking.
Hi,
do we need to use thinai directly or powder? even after 10 whistles, it was not cooked properly..
Hi I have the same question on Thinai. Do we need to soak it overnight and use. Even after couple of whistles it was not cooked.
No need to soak over night. I usually use it directly. If you feel its not cooking properly, you can soak for an hour.