Foxtail Millet Lemon Bhaath / Thinai lemon rice. Foxtail Millet Lemon Rice Recipe also known as Elumichai Sadam in Tamil is a healthy version of the rice dish that is made from thinai, also known as The millet adds to the nutrition and fiber to the diet and making it a perfect lunch box for kids. Serve Foxtail Millet Lemon Rice Recipe along with Elai. South Indian style lemon millet rice made with foxtail millets and a tempering of mustard and green chilly.

Lemon rice is a simple and easy one-pot dish that's loved by all. It is perfect for office lunch boxes and picnics. In this recipe, I have replaced rice with foxtail millet (thinai). You can cook Foxtail Millet Lemon Bhaath / Thinai lemon rice using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Foxtail Millet Lemon Bhaath / Thinai lemon rice

You need 1/2 cup of millet Foxtail (thinai / navane) -.
Prepare 1 cup of Water -.
It's 2 tsps of Gingelly oil -.
Prepare 1/2 tsp of Mustard seeds -.
It's 1/4 tsp of Asafoetida (hing) -.
It's 1/2 tsp of Urad dal -.
Prepare 1/2 tsp of Bengal gram dal -.
You need 1 tbsp of Peanuts -.
Prepare 1 of Red chilli -.
It's 1/4 tsp of Turmeric powder -.
Prepare of Salt - as needed.
You need 1/2 of Lemon -.
Prepare 8 - 10 of Curry leaves -.

Foxtail millet is pale yellowish in color and rich in proteins. Foxtail millet, scientific name Setaria italica (synonym Panicum italicum L.), is an annual grass grown for human food. It is the second-most widely planted species of millet, and the most grown millet species in Asia. Lemon millet recipe - Simple, healthy, delicious and refreshing millet recipe.

Foxtail Millet Lemon Bhaath / Thinai lemon rice instructions

Wash foxtail millet 2-3 times and place it in a bowl with 1 cup of water.
Place this bowl in a pressure cooker and cook for 2 whistles.
Switch off and let the steam release on its own.
Once the steam is released (within 5-10 minutes), take the cooked foxtail millet and spread it on a plate. Add 2-3 drops of oil.
Fluff it up nicely with a fork, so there are no lumps and the grains stay separate.
In a frying wok (kadai), heat oil.
Once the oil is hot, add mustard seeds and wait for them to crackle.
Add urad dal, bengal gram dal, peanuts, red chilli, curry leaves and saute till the dals turn light brown.
Add asafoetida, turmeric powder, salt and switch off the flame.
Take the wok out of the stove, squeeze lemon juice and mix well with other ingredients.
Add cooled foxtail millet and mix gently.
Close the wok with a lid and let the millet absorb the flavors for atleast 10 minutes.
Serve with some papad, fryums or a spicy potato roast curry.

Some times I cook the millets plain or with rice to serve with sambar, curry or even with curd. Most times I make the variety millet rice dishes like millet pongal, millet khichdi, millet. Wash and soak millets and dal separately in Hi padhu, Nice receipe I wanted to try for thinai idli how much cup of idli rice needs to be added is not given? My doubt without idli rice will the. We are a leading Manufacturer of Thinai Rice Foxtail, Foxtail Millet, Yellow Thinai Rice Foxtail and Polished Thinai Foxtail Rice from Theni, India.