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Thinai Idly

Recipe

Thinai Idly

About Recipe
ENERGY: 49kcal
CARBS: 10g
PROTEIN: 1.2g
FAT: 0.5g
FIBER: 1g

01. ABOUT RECIPES

Thinai Idly is a healthy South Indian breakfast dish made with foxtail millet (Thinai), urad dal, and a small quantity of rice. Foxtail millet is one of the oldest cultivated grains and is naturally gluten-free, rich in fiber, and packed with essential nutrients. When fermented and steamed into idlies, it becomes soft, fluffy, and nourishing, making it an excellent alternative to regular rice idly. Thinai idly is especially valued for its ability to provide sustained energy while being diabetic- and weight-friendly.

02.INGREDIENTS

  • Thinai (foxtail millet) – 18 g
  • Urad dal (skinned black gram) – 5 g
  • Parboiled rice – 7 g



  • Fenugreek seeds – 0.1 g
  • Water – as required for soaking and grinding
  • Salt – A Pinch

03.HEALTH BENEFITS:

Diabetes-Friendly :

Foxtail millet has a low glycaemic index, helping to regulate blood sugar levels.

Rich in Fiber :

Supports digestion, prevents constipation, and promotes a feeling of fullness, aiding in weight management.

Good Source of Protein & Iron :

Provides plant-based protein and iron, supporting muscle repair and preventing anaemia.

Boosts Heart Health :

Contains magnesium and antioxidants that may help lower cholesterol and protect cardiovascular health.






Craving something light, nutritious, and easy to digest? Moong Dal Bottle Gourd Chilla brings together traditional ingredients with modern wellness goals. It’s more than just a healthy dish, it’s a smart choice for those who want to eat clean without sacrificing flavor.

Bone & Nervous System Support:

Provides phosphorus and B vitamins important for bone strength and brain function.

Gluten-Free & Light :

Suitable for people with gluten intolerance.

04. INSTRUCTIONS:

  • Wash and soak millet, rice (if using), and urad dal separately for 4–6 hours.
  • Add fenugreek seeds to urad dal while soaking.
  • Grind urad dal to a smooth, fluffy batter.
  • Grind millet and rice to a slightly coarse texture.
  • Mix all batters together with salt.
  • Cover and ferment in a warm place for 8–12 hours, until doubled in volume.
  • Lightly grease an idly mould.
  • Pour batter for one idly (~35 g cooked weight).
  • Steam for 10–12 minutes until cooked through.
  • Remove from mould and serve hot with chutney, Sambar, or Podi.

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