How to cook Thinai rice (fox tail millet)

Discussion in 'Recipe Central' started by manjubashini, Sep 17, 2013.

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  1. Sep 17, 2013 #1
    manjubashini

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    Do anyone know how to cook Thinai rice (Hindi: Kangni; Tamil: Tenai; Telugu: Korra; Kannada: Navane; Malayalam: Thina).
    I googled and cooked as it was told but skin never gets cooked. i even soaked it for 12 hours and cooked even though the upper layer stays crunchy. other things like     Kodo Millets ,small millets, cook easily as they dont have any upper layer they are simple as white rice.
    I do worry more about Foxtail millet 'cause that's the only millet other than ragi and kambhu available in Muscat
    Any information would be more helpful. thinai.jpg
     
    manjubashini, Sep 17, 2013
    manjubashini, Sep 17, 2013
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  2. Sep 17, 2013 #2
    bhucat

    bhucat Platinum IL'ite

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    Dear Manju,


    Thanks for starting this thread. I too have some doubts in preparing menus out of these grains like thinai, varagu and samai.

    Apart from rice i use only ragi for Dosa, and samba wheat rava for upma. But i want to know how to make best use of these grains like thinai, samai and varagu.

    Home some of the other ILities will give their opinion and tips on this, i want to hear from Shanthi mam too :) ...hope we will get replies from other ILities.
     
    bhucat, Sep 17, 2013
    bhucat, Sep 17, 2013
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  3. Sep 17, 2013 #3
    manjubashini

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    Hello bhucat,

    I bought the other millets also like saamai, kuthiraivali, varagu etc... i normally cooking those like rice and having it with regular curries and sambhar.

    Please refer here how to cook these millets. i did as told in the same blog but upper layer of thinai never gets cooked.
    I do make upma, curd rice, puliogare also with samo rice. it's very tasty. I have yet to try dosa or idlies with these.
     
    manjubashini, Sep 17, 2013
    manjubashini, Sep 17, 2013
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  4. Sep 17, 2013 #4
    sadhu72

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    Hi ,

    i started cooking these millets very recently as a substitute of rice.
    i soak it for abt an hour & 1:3 is the water ratio.for curd rice you can increase the water quantity.
    but i dont feel any outer-skin uncooked problem.

    if you feel so , you can dry roast it like rava & then use it & see.
     
    sadhu72, Sep 17, 2013
    sadhu72, Sep 17, 2013
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  5. Sep 17, 2013 #5
    bhucat

    bhucat Platinum IL'ite

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    Thanks Manju for sharing the link. Will try these :)
     
    bhucat, Sep 17, 2013
    bhucat, Sep 17, 2013
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  6. Sep 17, 2013 #6
    mahesaran

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    Manju, Till today i never cooked anything other than brown and white rice. Hereafter i will go for it. Thanks for sharing this idea.
     
    mahesaran, Sep 17, 2013
    mahesaran, Sep 17, 2013
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  7. Sep 17, 2013 #7
    manjubashini

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    Do we get these in all shops. i found those only in 'Annachi kadai' in velachery. please share if you know anyother shops where these are available.
     
    manjubashini, Sep 17, 2013
    manjubashini, Sep 17, 2013
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  8. Sep 17, 2013 #8
    manjubashini

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    Yes Mahe you can easily get samo rice in Bangalore it seems as sabari has spoken about that in our thread. Google about nutritional values of those millets here
     
    manjubashini, Sep 17, 2013
    manjubashini, Sep 17, 2013
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  9. Sep 17, 2013 #9
    sadhu72

    sadhu72 Gold IL'ite

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    i think my post gets unnoticed ... why no reply ...donno ...
     
    sadhu72, Sep 17, 2013
    sadhu72, Sep 17, 2013
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  10. Sep 17, 2013 #10
    manjubashini

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    Sorry Sadhu. somehow i missed your reply. I to do cook the same way the other millets. Do you cook thinai( foxtail millet ) as same??
     
    manjubashini, Sep 17, 2013
    manjubashini, Sep 17, 2013
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