Thinai kanji
A healthy porridge for breakfast made with foxtail millet and served warm. This savory thinai kanji is made with whole hulled foxtail millet perfect to kick start your day with good carbs.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Soaking time 3 hours hrs
Course Main Course
Cuisine gluten free, South indian, Vegan
- 0.5 cup Foxtail millet thinai
- 1 cup water
- 1 cups coconut milk thin, second and third extract.
- 4 cloves garlic
- 1/4 tsp fenugreek seeds
- salt to taste
- 2 tsp coconut cream
Wash and soak the millet for 3 hours.
Remove the soaking water after the time.
Add the millet into the saucepan along with water, garlic, fenugreek seeds and coconut milk.
Cook this till millets are soft by stirring from time to time
When millets are cooked they crush easily when pressed.
Mix well and add the salt and coconut milk.
The millet kanji is now ready to be served.
Keyword Millet recipe, vegan