{"product_id":"foxtail-millet-flakes-thinai-aval","title":"Foxtail Millet Flakes – Thinai Aval","description":"\u003ch4 dir=\"ltr\"\u003eWhat foxtail millet flakes are\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eWhole thinai is cleaned, steamed and pressed flat between rollers. Nothing added, nothing stripped out. The same grain you'd cook from scratch, pre-cooked and flattened so it softens in minutes.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eThe poha flake\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eIf you're going to make one dish with millet flakes, it'll probably be poha — and thinai is the flake that does it best. It absorbs enough to soften properly, then stops. No collapse, no paste, no single clumped mass in the pan.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eJowar comes close on firmness but is more neutral in flavour. Thinai has a mild nuttiness that carries a tempering better.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhere each of ours fits:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003eFlake\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eCharacter\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eBest for\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eThinai\u003c\/td\u003e\n\u003ctd\u003eSeparate, nutty\u003c\/td\u003e\n\u003ctd\u003ePoha, upma, lemon aval\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKodo\u003c\/td\u003e\n\u003ctd\u003eFirm, filling\u003c\/td\u003e\n\u003ctd\u003eHearty poha, a full meal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eJowar\u003c\/td\u003e\n\u003ctd\u003eNeutral, firm\u003c\/td\u003e\n\u003ctd\u003eSavoury poha, chivda\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBarnyard\u003c\/td\u003e\n\u003ctd\u003eSoft, mild\u003c\/td\u003e\n\u003ctd\u003eChildren, gentle poha\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSamai\u003c\/td\u003e\n\u003ctd\u003eFine, creamy\u003c\/td\u003e\n\u003ctd\u003ePorridge, kheer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRagi\u003c\/td\u003e\n\u003ctd\u003eDark, earthy\u003c\/td\u003e\n\u003ctd\u003eSweet milk bowls\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKambu\u003c\/td\u003e\n\u003ctd\u003eStrong, grainy\u003c\/td\u003e\n\u003ctd\u003eKoozh, kanji\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch4 dir=\"ltr\"\u003eWhy customers choose ALAI\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade from whole thinai.\u003c\/strong\u003e Nothing stripped out in the flaking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo additives.\u003c\/strong\u003e No sugar, salt, colour, preservatives or flavouring.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessed in our own unit.\u003c\/strong\u003e Our grain, our cleaning, our flaking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmall batches.\u003c\/strong\u003e Flakes stale faster than whole grain, so we don't hold long stock.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnsweetened and unsalted.\u003c\/strong\u003e You decide what goes in.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003eHow to use it\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThinai poha\u003c\/strong\u003e — rinse and drain. Temper mustard, curry leaves, green chilli, onion, turmeric and peanuts, fold the flakes in, cover off the heat 3 minutes. Finish with lemon and coriander. Don't add water; the rinse is enough.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eUpma\u003c\/strong\u003e — dry roast 2 minutes, then add to your tempering with hot water at roughly 1 cup flakes to 1.5 cups water.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eLemon aval and puliyodarai aval\u003c\/strong\u003e — cook as poha, then fold through your lemon or tamarind paste. The separate grains are what make these work.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMilk bowl\u003c\/strong\u003e — soak in warm milk 5 minutes with jaggery and fruit. Milder than ragi, more textured than samai.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCurd flakes\u003c\/strong\u003e — soak in curd 10 minutes, salt, temper with mustard and curry leaves.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eChivda and mixture\u003c\/strong\u003e — dry roast or shallow fry with peanuts, curry leaves and spices. Thinai, jowar and kodo are the three that take frying well.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOvernight bowl\u003c\/strong\u003e — cover with milk or curd at night, refrigerate, eat cold with fruit. Keeps its bite better overnight than the softer flakes.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSame rule as always: don't over-soak. Three minutes covered is enough for poha.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eProduct details\u003c\/h4\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003e\u003c\/th\u003e\n\u003cth scope=\"col\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eALAI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFoxtail millet flakes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlso known as\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eThinai aval, thinai flakes, kangni flakes, korra aval, navane aval\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMade from\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole foxtail millet (Setaria italica)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCleaned, steamed and roller-flaked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% foxtail millet. Nothing added.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAvailable in\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e200 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFood-grade sealed pouch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShelf life\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4 months from packing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAirtight container in a cool, dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFSSAI Lic. No.\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e22426306000092\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch4 dir=\"ltr\"\u003eA note on storage\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eFlakes take up moisture faster than whole grain. Keep the pouch sealed, decant into an airtight jar after opening, and use within a few weeks. Two minutes dry roasting on a low flame restores crispness.\u003c\/p\u003e","brand":"Alai","offers":[{"title":"200 g","offer_id":52890945683768,"sku":null,"price":0.0,"currency_code":"INR","in_stock":false}],"url":"https:\/\/alaistore.in\/products\/foxtail-millet-flakes-thinai-aval","provider":"Alai","version":"1.0","type":"link"}