Thinai Idiyappam - Foxtail Millet String Hoppers

Foxtail millet is one of those ignored grains that were a part of ancient Tamil culture. Foxtail millet, also called ‘Thinai’ in Tamil, is offered to Lord Muruga, the patron deity of Tamil Nadu.

Thinai iddiyapam Recipe(Foxtail Millet String Hoppers)

 Today I’m going to share an easy and healthy Idiyappam recipe made from Foxtail Millet / Thinai. As millets are highly nutritious also it is very light for your stomach, easy to digest hence makes it a healthy option as a breakfast in your kitchen at least thrice a week and it can be best enjoyed with either a coconut chutney or with a veggie stew.

Thinai flour is available in the market which can be bought or you can make this flour at home purely up to you. Adding rice flour always helps but its optional however its recommended to include since it makes the idiyappam super soft. I have tried both the methods, idiyappam (string hoppers)with / without rice flour will surely makes a difference.

I shall later share the recipe of veggie stew. Right now let’s focus on learn how to prepare Thinai Idiyappam

Thinai Maavu Idiyappam

Preparation time: 10 minutes

Cooking time:       20 minutes

Total time:           30 minutes

Recipe type:       Breakfast

Ingredients

Ø  1 and ½ cup Thinai Flour (Foxtail Millet)

Ø  ½ cup Rice flour

Ø  2 tbsp gingelly oil / sesame seeds oil

Ø  water to knead

Ø  salt to taste

Instructions:

Please check the instructions below.

1. Mix Thinai flour and rice flour well. Add salt and gingelly oil to it and Mix well. Boil water in a vessel, make a soft dough by adding enough water. Close it and rest for 10 to 15 mins.
2. An ideal way of making idiyappam would be to use an idleidli cooker. Grease idli plates with little oil and take idiyappam press and fill it with dough. Press it in circular motion to get the desired threads.
3. Repeat the same process with remaining dough. Keep the idli plates in steamer and steam it for 10-15 mins. Remove from the heat and take out idiyappam carefully with the help of spoon. Serve it hot with grated coconut and sugar / jaggery (or) coconut chutney (or) veg kurma/stew.