How to make millet flour at home? | Foxtail(Thinai) Millet Flour (Step by Step Pics)

Millets are small round ancient whole grain which were widely used by our grandparents. They are also used for bird feeds, live stock till date. Millets have gain importance these days due to its gluten-free nature and many people have stopped gluten, started on this healthy diet recipes. I have started using millet for the last 3–4 years. Before that, I was also a naive in millet recipes. These days I have tried making the traditional breakfast recipes like appam, puttu, idli with millet flours, and they have tasted good like the traditional ones too. My family too has accepted the millet recipes happily as there are no obvious taste changes. Millets are packed with protein, antioxidants and nutrients. They can be used to cook just like rice and use in place of rice too. They are a rich source of folate, potassium, calcium and other minerals. They are also rich in fibre, reduces the blood sugar spikes, lowers cholesterol. The downside of millets is that it has antinutrient like polyphenol and phytic acid, which may interfere with the absorption of minerals in our body. However, these antinutrients content can be lowered by soaking the millets overnight and then using or a person on balanced diet may not have much effect by antinutrients.Sprouting also reduces antinutrient content.

Foxtail millet has all the above said good qualities of millets in general. Apart from that these are also rich in Vit B12 which is essential for a healthy heart and nervous system. This is also a good source of calcium and protects bone health. It also regulates blood sugar, helps maintain a healthy weight. It also improves immunity as it's packed with vitamins and minerals. However, people diagnosed with hypothyroidism should not use foxtail millet frequently as it has goitrogen compounds. But these theories are not fully understood though and so there aren't much evidence to prove too.Anyway, coming back to today's recipe-Foxtail millet flour. This is a simple recipe to make flour of any millet that you use the same method. Soak the grain for 6 hours, drain and spread on a towel. Powder the flour in a blender, roast and store. I have been doing this for quite some time, tried making puttu, dosas, pancakes and muffins. Came out excellent, do give this a try if you would like to use homemade millet flours.

Why soaking millets is important for making flour or for using in any of the recipes like upma, or like cooked millets?

Millets has antinutrient like polyphenol and phytic acid, which may interfere with the absorption of minerals in our body.These antinutrients content can be lowered by soaking the millets overnight and then using, or a person on balanced diet may not have much effect by antinutrients.Soaking millets helps to avoid the gastric issues if any. Also helps to get rid of the anti nutrients. Sprouting also reduces antinutrient content.  

Check out the panjipullu(koovaragu) / Finger millet Puttu podi from scratch.

Watch the YouTube link- (PROSO MILLET FLOUR)

Preparation time ~ 10 mins

Cooking time ~ 10 mins

Serves ~ 3/4 cup

Author ~ Julie

Ingredients

foxtail millet whole 1 cup

Method

• Wash and soak the foxtail millet for 5–6 hours. Drain water completely and spread the millet on a clean kitchen towel or paper towels. Leave for 15- 30 mins.
• Add this to the blender jar and powder until smooth. Transfer this to a fine powder sieve and sieve the mixture.
• Repeat adding the residue to the blender jar and blend again until smooth.

• Heat a heavy bottomed pan and add the smooth powder to the pan. Sauté the powder until it's nicely fried and dry. It may take about 4–5 minutes on low medium flame.
• Transfer the fried powder to a plate and spread evenly, leave to cool completely. Store in airtight containers before use.

NOTES

* I have used the huskless variety of foxtail in this recipe, but if you have the one with husk, remember to remove husk before making flour. The method is described here in this recipe.

* Remember to fry the powder very dry, else it may turn bad or get fungus. 

* I generally haven't stored millet flour more than two weeks, as I make small batches and use. So if you are preparing large batches, remember to fry the powdered mix properly and store in airtight containers in the refrigerator.

* You can powder all other millets too in the same way. I have used proso millet in the video link.

* Soaking the millets can be avoided if you don't have stomach upset issues with millets. Soaking helps to avoid the gastric issues if any. Also helps to get rid of the antinutrients.