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.