Foxtail Millet/Tenai pesarattu is prepared with foxtail millet and whole green gram (pachai payaru). It is very easy to prepare and makes a healthy and filling breakfast/dinner. With plenty of finely chopped onions, fresh coriander leaves and few curry leaves, it tastes awesome. Today we will learn how to make thinai pesarattu following this easy recipe. (English: Foxtail, Hindi: Kangni, Tamil: Tenai, Telugu: Korra, Kannada: Navane, Malayalam: Thina)
|Thinai Pesarattu with Coriander chutney and Idli Milagai Podi - Fresh Orange Juice|
Wash and soak foxtail millet and whole green gram together for 5-6 hours. Grind it coarsely just like adai with red chillies, green chillies, ginger, needed salt and little water. The batter should neither be too thick nor too thin.
Leave it to ferment for 5-6 hours. If you want to prepare it for dinner, soak it in the morning and grind it before noon.
Before making pesarattu, add finely chopped onions and coriander leaves to the batter.
Heat a tawa on medium flame, take a ladle of batter and pour it in the center. Spread it in a circular motion just as you do for dosa. Drizzle a tsp of oil around the pesarattu. Using the back of the ladle make holes in the pesarattu so that it will get cooked well. Drizzle a little oil in the holes also.
When the corners start lifting up, flip the pesarattu to the other side. Drizzle another half tsp of oil around the pessarattu.
Repeat the same process for the rest of the batter.
Check out more Millet Recipes
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