Yields: 6 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 10 Mins Total Time: 40 Mins

Millets are trending grains these days. Though these super grains are not new to us, we have completely avoided them so far. Also, the misconception that they can be had only as porridges/ gruel had not interested many. However, we can incorporate these super grains into daily affairs like Idli and Dosas. They are not only easy to make and healthy, but are definitely very tasty too.

Millets are basically gluten free and hence are suitable for people with digestive issues. While there are endless options, with many millets, this Thinai Uthappam is our new family favorite. I have made this uthappam the third time in a row and every time it is always a hit with different toppings. Thinai/ Foxtail millet is the second largest millet grown in the world and was a staple diet for many South- Indians in early periods. With the Mythological references, it is also a favorite one for Lord Murugan and thinai is served with honey. There are still some people who stills have this combination while fasting.

Thinai is added with Urad Dal and Toor dal to make this tasty, spongy Uthappam. Sky is the limit for the toppings in this Uthappam. Try anything from onion, coriander, tomato, green chili, grated carrot, beets, idli pods and cheese. Try this Thinai Uthappam and am sure you will never look back to the traditional uthappam.

For other Millet recipes from the website, follow the links: Chola Dosai, Samai Idli, Thinai Aval Payasam


0/9 Ingredients
Adjust Servings


0/6 Instructions
  • In a bowl, add one cup of fox tail millet, quarter cup of urad dal, two teaspoons of Toor dal and quarter teaspoons of methi seeds.
  • Soak in water for about 6 hrs. Wash and drain the water thoroughly once it is soaked.
  • Grind them to a batter in a wet grinder or a mixer jar.
  • Add salt and mix them. Allow it to ferment over night.
  • Once it is fermented, pour a ladle full of batter to the dosa pan. Top it up with chopped onions, green chillies and coriander leaves. Drizzle oil and cook on bot sides.
  • Serve with any accompaniments like chutneys, sambar or pods of your choice.


  • In this recipe, I have used fox tail millet/ Thinai. You can also replace it with any millet of your choice.
  • I have not used any rice in this recipe. You can also add half a cup of rice if you'd like to.
  • The toppings for this uthappam can be decided based on your interest. Choose any toppings like chopped onions, carrots, capsicum, beetroot , cabbage , cheese or Idli podi.

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