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

By Sri Vidhya  |  5th Jun 2016  |  
4 from 1 review Rate It!
  • Photo of Eggless Baked Thinai (Foxtail millet) Cutlets by Sri Vidhya at BetterButter
Eggless Baked Thinai (Foxtail millet) Cutletsby Sri Vidhya
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About Eggless Baked Thinai (Foxtail millet) Cutlets Recipe

An healthy baked cutlets with millet and vegetables.

Eggless Baked Thinai (Foxtail millet) Cutlets, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Srividhya Rachamadugu. Eggless Baked Thinai (Foxtail millet) Cutlets is a dish which demands no explanations, it's a whole world of flavour in itself. Eggless Baked Thinai (Foxtail millet) Cutlets is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Eggless Baked Thinai (Foxtail millet) Cutlets by Srividhya Rachamadugu is perfect to serve 5 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Eggless Baked Thinai (Foxtail millet) Cutlets.

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 Reddy4 years ago

So easy and healthy, will make for my kids.