Foxtail Millet /navane(Korra, Thinai) Recipes

Korra Rice

1 cup korra (foxtail millet)
2 cups water
Cook the millet in water just as you would cook rice. Serve with vegetables, dal etc

  

Korra Upittu

Korra rice or rava – 1 cup
Water – 2 cups
Onion – 1, chopped
Chopped Vegetables – 1 cup or as you desire. Use carrots, peas, beans, corn, capsicum.
Seasoning – mustard seeds, oil, curry leaves, green chilles

Heat oil. Add mustard seeds and let them splutter. Then add onions, curry leaves and green chillies. Next add the vegetables in the order of how much time they take to cook. Add some salt, cover and let vegetables cook. Heat water separately. Add millet to the vegetable mix and let it mix well. Once it feels slightly roasted, add the boiling water. Simmer till the millet gets cooked. You can top it off with some ghee before serving.

Korra Dosa

Urad dal – 1 cup

Korra – 3 cups

Methi seeds – 1 tbsp

Salt

Soak the urad dal, korra and methi seeds over night or for 8 hours. Grind it to a soft paste, add salt and let it ferment for 8-10 hours. Once the batter has fermented, pour out the dosas.

Korra Lime Rice

Foxtail Millet (Korra) – 1 measure
Water – 2 measures
Lemon juice
Curry Leaves
Green Chillies
Mustard, Jeera, Urad dal etc for seasoning
Peanuts
Oil
Salt to taste

Cook foxtail millet in water (open or in cooker) till the millet turns soft. Prepare the seasoning with mustard seeds, jeera, curry leaves, green chillies and anything else you use. Saute the peanuts till they turn brown. Add all this to the cooked millet. Add lemon juice and salt. Mix well and serve.

Korra Idli

Korra (Foxtail Millet) – 3 cups

Whole Urad Dal – 1 cup

Methi (Fenugreek) seeds – 1 tbsp

Salt to taste

Soak the millet and dal separately for 8-10 hours / overnight. Soad the methi seeds with the dal. Grind them separately – the dal to a fine batter and the millet batter should be slightly coarse. Add salt and let the batter ferment for 8-10 hours.

Grease idli plates, pour out the batter and let it steam for 10 minutes.