Meal Prep · Indian
Thinai Kanji
A wholesome and nutritious South Indian porridge made from foxtail millet, perfect for a light meal.
Ingredients
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Step-by-step- Rinse the Thinai (foxtail millet) thoroughly 2-3 times under running water. You can soak it for 30 minutes to an hour to reduce cooking time, though it’s not strictly necessary.
- In a heavy-bottomed pot or pressure cooker, combine the rinsed millet with 4 cups of water and salt. For a pressure cooker, cook for 3-4 whistles on medium heat. For a pot, bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the millet is soft and cooked through, stirring occasionally to prevent sticking.
- Once cooked, the millet should be soft and porridge-like. If it’s too thick, add a little hot water and stir.
- For a Savory Kanji: Let the cooked millet cool down slightly. Stir in the buttermilk until well combined. In a small pan, heat ghee or oil for tempering. Add mustard seeds, and once they splutter, add urad dal, green chili, curry leaves, and chopped onion (if using). Sauté until onions are translucent and dal turns golden. Pour this tempering over the buttermilk-millet mixture. Garnish with fresh coriander leaves.
- For a Sweet Kanji: Serve the cooked hot millet with jaggery or sugar to taste. You can also add a splash of coconut milk for richness.
- Serve Thinai Kanji warm or at room temperature. The savory version tastes great chilled too.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 7 g |
| Carbohydrates | 50 g |
| Fat | 3 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Thinai Kanji in an airtight container. The savory version might thicken considerably; add a splash of water or buttermilk when reheating.
Freezer Not recommended
Freezing is generally not recommended as the texture can become grainy upon thawing, especially for the buttermilk-based version.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat, adding a little water or buttermilk to reach desired consistency, or microwave in short bursts, stirring occasionally.
Chef’s Corner
- For a creamier texture, you can mash the cooked millet slightly before adding buttermilk or other ingredients.
- Adjust the amount of water based on your desired consistency. For a thicker porridge, use less water; for a thinner gruel, use more.
- Experiment with different seasonings for the savory version: a pinch of asafoetida (hing) in the tempering adds a lovely aroma. You can also add grated ginger.
- For a richer sweet version, cook the millet directly in milk (dairy or plant-based) instead of water, and then sweeten with jaggery or honey.
