Foxtail Millet Murukku | Thinai Murukku

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Foxtail Millet Thinai Murukku-2Murukku is a must for Diwali. Why don’t you try a healthier version of it for this Diwali ?! Let this Millet murukku add extra nutrients to your Diwali snacks. Kids will eat with no complaints as there is no compromise in the taste!

This is my grandma’s recipe. I just tweaked a bit to include millet in it and it turned out perfect! When you are free, you shall prepare Foxtail Millet flour a week before the festival. Make murukku whenever you need and the crunchy serving will be ready just like that!

Clad in colorful attires & sighting the sparkling crackers, let your family munch on this healthy snack on this Diwali! Hurray…. Festive mood is on 🙂 Wish you all a very happy, healthy, colorful and safe Diwali 🙂
Foxtail Millet Thinai Murukku-1


Foxtail Millet Murukku Recipe – Ingredients

Preparation Time : 1 hour including Millet Flour preparation | Cooking Time : 25 mins
Makes : 25 Murukkus | Suits: 2+ Year kids and whole family

Foxtail Millet/Thinai Arisi – 1.5 cup
Raw rice floor/Pachai Arisi Maavu – 1/2 cup
Black gram/Urad dal/Ulundhu – 1/2 cup
Bengal gram/Chana dal/Kadalai paruppu – 1/4 cup
Boiled Rice/Pulungal Arisi – 1/4 cup
Black Sesame seeds/Ellu – 3/4 tbsp
Asafoetida/Perungaayam – 1 pinch
Salt – 1 tsp
Butter – 1.5 tbsp
Water – 1.75 cup


How to make Foxtail Millet flour at home ?

1.   Wash and soak the millet for 1 hour. Drain the water completely. Take a colander and place a cotton cloth on top of it.How to make Thinai Murukku step1   2.   Toss the millet over the cloth. Fold the corners of the cloth using one hand and squeeze out the excess water using the other hand. Spread the millets in a wide plate(If you have another dry cotton cloth, u shall put it on the plate and spread the millets over the cloth to dry quickly) and let it dry under the fan. Do not sun-dry. How to make Thinai Murukku step2   3.   It should not be thoroughly dried. I dried it for 1 hour. When it still has some moisture in it, you can grind it in batches in mixie. Once done, spread it in a wide plate and dry it under fan for 2 to 3 hours so that it loses all moisture.How to make Thinai Murukku step3   4.   Once dried, sieve it in batches. Discard the left-overs in the sieve. Store the flour in air-tight container. Consume within a month or 2. For more shelf life, put it in the freezer. Anyways, do not exceed 3-4 months from preparation date.How to make Thinai Murukku step4

How to make Foxtail Millet Murukku ?

1.   Dry roast Bengal gram until slightly browned. Cool it and grind it in mixie to a fine powder.How to make Thinai Murukku step5   2.   Dry roast Urad dal until slightly browned. Cool it and grind it in mixie to a fine powder.How to make Thinai Murukku step6   3.   Dry roast boiled rice until it is puffed & slightly browned. Cool it and grind it in mixie to a fine powder.How to make Thinai Murukku step7   4.   Dry roast millet flour for a minute until nice aroma is released. Cool it and mix all the 5 powders including raw rice powder. Sieve the mix. The left-overs in the sieve can again be ground in the mixie and sieved.How to make Thinai Murukku step8   5.   Add sesame seeds, a generous pinch of Asafoetida and required salt.How to make Thinai Murukku step9   6.   Add melted butter and mix thoroughly before adding water.Then, add water and knead the dough.How to make Thinai Murukku step10   7.   The dough should neither be sticky/watery nor be hard. Moisture your hand with water and pull out some dough and fill the idiyappam press. Press it with slight turns and twists to make murukku shape.How to make Thinai Murukku step11   8.   Press on the back of flat and wide-mouthed ladles. Once oil is hot, carefully drop from the ladle to oil. The number of murukkus per batch depends on the width of your pan. Once dropped, you could see more bubbles arising with noise.How to make Thinai Murukku step12  9.   When the bubbles are halved, turn murukku to the other side. I use steel stick to turn and take but you shall use perforated ladle too. When the bubbles count is less and so the noise, its time to take out. Collect them in tissue papers.How to make Thinai Murukku step13        Once cooled, store them in air-tight containers. Crunchy & Healthy Millet murukkus are ready!


  • For 1-2 years babies, if you wish for softer murukku, substitute fried chana dal(Pottu kadalai) in place of chana dal(kadalai paruppu) and increase 1/2 tbsp butter. Omam/Ajwain/Thymol can be substituted for Ellu/Til/Sesame seeds
  • To check if the oil is ready to fry, drop a piece(very small) of dough into the oil and if it bounces back from bottom at once with no delay, the oil is ready.
  • Cook in medium flame and do not burn murukkus. Don’t wait for the thick brown color. Just take out when bubbles and noise slow down.
  • All the flours can be made and sieved ready before a week.
  • Homemade raw rice floor is same as making foxtail millet flour which I have explained in this post.

Foxtail Millet Thinai Murukku-3

Nutritional Benefits

Foxtail Millet(Thinai) – Iron, Copper, Magnesium, Phosphorus, Zinc, Potassium, Calcium, Folates, Proteins, Fiber, Vitamins B & E
Black gram(Ulundhu) – Protein, Calcium, Iron, Fiber & Minerals
Bengal gram(kadalai paruppu) – Protein, Iron, Calcium, Fiber & Vitamin A
Sesame seeds(Ellu/Til) – Protein, Folates, Omega 3&6 fatty acids, Vitamins A,B&E, Phosphorous, Potassium, Magnesium, Iron, Calcium, Selenium & other minerals


5 Responses to Foxtail Millet Murukku | Thinai Murukku

  1. Hi Shyam, I love the title picture of this post…Nice Click.. Happy Diwali..

  2. sashti says:


  3. MrSnickers McClintock says:

    Hi Sashti, I am looking for a source I can purchase Fox Tail Millet ground or unground. I am in the US and need it for nutrition.

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