Foxtail Millet is one of the common edible millet available in India and Africa. The scientific name for foxtail millet, Setaria italica / Panicum italicum L., is also known as Kangni in Hindi, korralu or korra in Telugu, kang or rala in Marathi, navane in Kannada, kang in Gujarati, and Thinai in Tamil. One of the best millet substitutes for white hybrid rice is foxtail millet, also known as thinai.
Old manuscripts in the Tamil literature of Lord Muruga and Valli as well as Ancient Sangam Literature of Tamilnadu both make mention to Thinai. Thenum Thinai Maavum, which was offered to Muruga during his worship days, is still well-known today.
Foxtail millet is a tiny millet grain with a light yellowish tint. Husked whole millet is not consumable directly as the yellowish brown color husk needs to removed. Foxtail millet that has been dehulled can be cooked and eaten directly or processed into flours or rava. Its flavor is by nature alike sweet and astringent.
Foxtail millet is extremely nutrient-dense, just like other millets. You can get a daily intake of good fat, carbs, and dietary fibre from these small grains, which are high in vitamin B12 and also contain a significant amount of protein. In addition to the availability of lysine, thiamine, iron, and niacin, it also offers a significant amount of calcium.
Foxtail Millet Nutrients
- Carbs: 60.1
- Protein: 12.3 grams
- Fat: 4.30 grams
- Fiber: 6.7 grams
- Calcium: 31.0 mg
- Phosphorous: 188 mg
- Magnesium: 81 mg
- Zinc: 2.4 mg
- Iron: 2.8 mg
- Thiamin: 0.59 mg
- Niacin: 3.2 mg
- Folic acid: 15.0 µg
Some Benefits of Foxtail Millet / Thinai
- Good for Diabetes
- Boosts Cardiac Health
- Strengthens Nervous System
- Boosts Immunity
- Low in glycemic index
- Helps Brain Growth
- Strong Bones
- Lowers Bad Cholesterol
- Triggers Weight loss
- Promotes Digestion
- Gluten Free
- Promotes Healthy Hair, Skin and Nails
How to Consume Foxtail Millet / Thinai?
Thinai / Foxtail Millet can be consumed as foxtail millet rice, rava or thinai flour.
How to cook Foxtail Millet?
It’s always best to cook millet in an open pan as it takes only less time to cook than pressure cooking. Even pot cooking gives an excellent texture than pressure cooking.
First Wash Foxtail Millet two to three times, then soak it in clean water for 20 to 40 minutes. Don’t over soak millets for more than 1 or two hours. Then Stain the water and keep it ready to cook. In a pot add four to fives times of water and heat it. Once it starts to boil, add soaked millets and cook for 7 to 9 minutes. Once cooked, remove starch. Foxtail Millet Rice is ready to eat with south Indian sambar, kootu, poriyal etc for lunch. This can also be used to prepare Millet Variety Rice like coconut rice, lemon rice etc.
We can also make foxtail millet to rava or flour to prepare upma, idli, laddo, payasam etc.
What dishes can be made from Foxtail millet / Thinai?
Any dishes we prepare with rice can be made with Foxtail Millet / Thinai like Plain Millet Rice, Pongal, Variety Rice, Kichadi, Idli, Dosa, Upma, Halwa, Murukku, Ladoo etc.
Does foxtail millet need to be soaked before cooking?
Yes, soaking foxtail millet for at least 20 minutes and up to an hour is required before cooking in order to remove its anti-nutrients and to make it cook quickly and easily.
Thinai / Foxtail Millet can be consumed as foxtail millet rice, rava or thinai flour.
First Wash Foxtail Millet two to three times, then soak it in clean water for 20 to 40 minutes. Don’t over soak millets for more than 1 or two hours. Then Stain the water and keep it ready to cook. In a pot add four to fives times of water and heat it. Once it starts to boil, add soaked millets and cook for 6 to 8 minutes. Once cooked, remove starch. Foxtail Millet Rice is ready to eat with south Indian sambar, kootu, poriyal etc for lunch. This can also be used to prepare Millet Variety Rice like coconut rice, lemon rice etc.
Any dishes we prepare with rice can be made with Foxtail Millet / Thinai like Plain Millet Rice, Pongal, Variety Rice, Kichadi, Idli, Dosa, Upma, Halwa, Murukku, Ladoo etc.
Yes, soaking foxtail millet for at least 20 minutes and up to an hour is required before cooking in order to remove its anti-nutrients and to make it cook quickly and easily.
