Foxtail Poori or Thinai Maavu Poori made with a combination of Foxtail Millet with wheat is an interesting version of poori if you want to make something different.
When it came to the Alphabet F to choose, it was quite tough as there are not many choices to select. I had Farali Poori made with Rajgira flour. When I started exploring other cuisines, one thing that really surprised me was the Vrat or Fasting special dishes that are made in the other Indian States.
To my knowledge, while we do have specific festival dishes in all the South Indian States, we don't have any special fasting dishes. So reading on those Vrat Dishes, made me realize how delicious and filling those dishes are created to cater during the fasting period.
So for my previous AtoZ challenges, I have always resorted to Farali Special dishes. However, I couldn't do that this time and had to pick Foxtail Millet or Thinai. As always I was making two versions and in limited quantity. We loved what we made and decided it was the best way to use the thinai in our menu.
We are doing the BM#109 Week 3, where I am sharing A to Z Indian Pooris, with D, E and for today it is F.
Foxtail Poori | How to make Thinai Maavu Poori ~ A to Z Indian Pooris
Ingredients Needed:
1 cup Foxtail Flour / Thinai Maavu
1/4 cup Wheat Flour
Salt to taste
Water as required to knead
Cooking Oil for deep frying
If you have Thinai flour, you can proceed with making it, else you can make the flour using the whole millet, then you can grind it to a powder. If required you can dry roast for a few minutes, cool, and powder it as well.
In a bowl, take the thinai maavu, wheat flour, salt and slowly add water to knead to a stiff dough.
Let it rest for 10 mins.
Once ready to make pooris, divide into equal balls and dust with flour before rolling out into 6-inch discs.
When the oil is hot, gently slide into oil and deep fry on both sides.
Serve with a side dish of choice.
PIN it for later!
Recipe
Foxtail Poori | How to make Thinai Maavu Poori ~ A to Z Indian Pooris
Ingredients
- 1 cup Foxtail Flour / Thinai Maavu
- 1/4 cup Wheat Flour
- Salt to taste
- Water as required to knead
- Cooking Oil for deep frying
Instructions
- If you have Thinai flour, you can proceed with making it, else you can make the flour using the whole millet, then you can grind it to a powder. If required you can dry roast for few minutes, cool and powder it as well.
- In a bowl, take the thinai maavu, wheat flour, salt and slowly add water to knead to a stiff dough.
- Let it rest for 10 mins.
- Once ready to make pooris, divide into equal balls and dust with flour before rolling out into 6 inch discs.
- When the oil is hot, gently slide into oil and deep fry on both sides.
- Serve with side dish of choice.
This was part of the AtoZ series I did on Indian Pooris, for the entire collection of A to Z Indian Pooris, check the roundup.
If you are looking for different options for Indian Breakfast and feel adventurous about making it in alphabets, do see the roundup of A to Z Indian Breakfast dishes.
Suma Gandlur says
That's an interesting choice for 'F' pooris. The poori have puffed beautifully even when not made with atta.
Harini Rupanagudi says
Wow! An innovative use of the letter F. Those pooris look amazing and well puffed out.
Pavani says
Never thought of making poori with millet flour. They look perfect - puffy, crispy and delicious. Great pick for the letter F.
Amara says
Love these healthy priories Valli. An innovative pick for letter F.