Monday, 7 November 2016


Foxtail millet is a versatile crop which can be cultivated in any season of the year with the shortest crop cycle of sixty to ninety days. No other crop can be grown in such a short period, 

According to Dr. Narasimma Rao, the former scientist of the Agricultural University, foxtail millet and jower should be included in the subsidised food scheme to prevent the incidence of diabetics.
Its scientific name is Setaria italica.

This millet is a host of nutrients with a nutty flavour. 
fiber rich, high protein and low glycemic index of the foxtail millet is nowadays becoming very popular in our region. We are consuming all the millets weekly thrice in any other form. thinai murukku is one of them. 

Crunchy and tasty thinai murukku..

How to make?


Foxtail millet flour two cups leveled
Bengal gram flour with chilly powder one spoon, ajwain grain powder one tablespoon and one pinch of asafoetida  one cup leveled
Cow butter one tablespoon
Sesame seeds one spoon
Salt to taste
Adequate water
Sesame oil to deep fry
You can use refined peanut oil also to deep fry.


Blend Bengal gram one cup with red chilly powder, ajwain seeds and asafoetida into a  fine powder.
In a dry bowl, mix the millet flour and Bengal gram flour, salt well in a dry mode.
then add butter and mix again.
Add adequate water and knead into a soft and non-sticky dough.
Heat the oil in a frying pan over a medium flame.
Take a portion of the dough and fill it in a murukku press having a star hole disc.
Squeeze into two turns small rough spirals over a ladle.
Drop in the oil.
Deep fry the six murukkus at a time
Allow to deep fry until both sides are well fried and sizzling oil bubbles cease.
Drain the excess oil and collect the murukkus in a dry plate or tissue paper as you opt.
Repeat the process.

One full plate murukkus are ready to enjoy with your family members!

Do try out..!

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