Eggless Baked Thinai (Foxtail millet) Cutlets | How to make Eggless Baked Thinai (Foxtail millet) Cutlets

By Srividhya Rachamadugu  |  5th Jun 2016  |  
4.0 from 1 review Rate It!
  • Eggless Baked Thinai (Foxtail millet) Cutlets, How to make Eggless Baked Thinai (Foxtail millet) Cutlets
Eggless Baked Thinai (Foxtail millet) Cutletsby Srividhya Rachamadugu
  • Prep Time

    60

    mins
  • Cook Time

    60

    mins
  • Serves

    5

    People

13

1





About Eggless Baked Thinai (Foxtail millet) Cutlets Recipe

An healthy baked cutlets with millet and vegetables.

Eggless Baked Thinai (Foxtail millet) Cutlets

Ingredients to make Eggless Baked Thinai (Foxtail millet) Cutlets

  • Thinai (foxtail millet) - 1/4 cup
  • Sweet potato - 1 big
  • onion - 1 medium size (chopped fine)
  • ginger garlic paste - 1 tsp
  • Vegetables - 1/2 cup chopped (beans, carrot, and peas)
  • chilly powder - 1tsp
  • coriander powder - 3/4 tsp
  • cumin powder - 1/2tsp
  • Garam masala - 3/4 tsp
  • Amchoor powder - 1/4 tsp
  • Black salt - 2 pinches
  • coriander leaves - 1 tbsp chopped
  • Bread crumbs - 1/2 cup
  • maida - 2 tbsp
  • salt to taste
  • oil - 4 tsp

How to make Eggless Baked Thinai (Foxtail millet) Cutlets

  1. Wash and soak thinai with 1/2 cup of water for 15 minutes and pressure cook for 5-7 whistles, Or until the millet is cooked.
  2. Also pressure cook the sweet potatoes for a whistle. Once it’s cooled, peel, mash and keep it aside.
  3. Heat a pan with 2 tsps of oil. Once the oil is hot add chopped onions and ginger garlic paste. Fry until the raw smell disappears. The onions should also be slightly browned.
  4. Then add the chopped vegetables and sprinkle some water. Cover and cook until the veggies turn tender.
  5. Now add the mashed potatoes, cooked millet, chilly powder, cumin powder, coriander powder, garam masala, salt, amchoor and black salt. Fry well until all the moisture evaporates. Turn off the stove and add coriander leaves.
  6. Allow this to cool and make desired shapes out of it.
  7. Make a thick paste out of maida and water(5tbsp). Now dip the cutlets in the maida paste and quickly take them out and roll it in the bread crumbs. Make sure to coat them well with the bread crumbs.
  8. Refrigerate the cutlets for 30 minutes.
  9. In the meanwhile, pre heat the oven to 220 C. Place a parchment paper or foil in an oven safe tray. Spray some oil on the sheet and place the cutlets on them. Again spray more oil on the top and on the sides.
  10. Bake them for 40 to 45 minutes or until golden brown. Flip the cutlets once half way through the baking process for even browning on all sides.

My Tip:

Thinai can be replaced with samai, kuthiraivali or varagu.

Reviews for Eggless Baked Thinai (Foxtail millet) Cutlets (1)

Sanjay Reddy2 years ago

So easy and healthy, will make for my kids.
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