How to make Millet Vada, Thinai vada recipe

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Rain tapping on the windows, chai brewing on the stove, and the unmistakable aroma of deep-fried vadai—this was my weekend scene. And the star of the plate? Thinai Vada —a crispy, golden twist on classic South Indian masala vada, made with foxtail millet (thinai in Tamil, korralu in Telugu) and toor dal. This special millet masala vada recipe came straight from my Amma’s kitchen, and I just had to make it my own.

While we’re all rediscovering millets for their health benefits, this vadai brings foxtail millet into the spotlight—not just for its fiber, iron, calcium, and protein, but also for its comforting, earthy flavor. Naturally gluten-free, it makes a beautiful replacement for rice or chana dal in traditional snacks.

So whether you’re searching for millet vadai, thinai snack recipes, foxtail millet vada, or how to make korralu vada, this recipe is for you—with real flavors, real crunch, and real memories.

Created by Sandhya Riyaz of Sandyathome, this is a heartfelt revival of old ingredients in a new, delicious form.

Bite of History – The Millet That Met the Vadai

Thinai, or foxtail millet, was a prized grain in ancient Tamilakam—praised in Sangam literature and offered in temple feasts. While vadai has always been a festive staple, pairing it with millets like thinai is a modern revival rooted in old-world wisdom.

Our grandmothers used millets in kanji and koozh, but this crispy millet vadai is a newer twist—blending ancient grains with the comfort of deep-fried snacks. Today, dishes like korralu vada, thinai pongal, and millet kozhukattai are making their way back into our kitchens—one crunchy bite at a time.

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Millet Vada Ingredients and Their Role

Ingredient	Role in Recipe
Foxtail millet (Thinai)	Provides texture and millet goodness, gluten-free
Toor dal	Base protein, gives traditional vadai taste
Dry red chilli	Adds heat and sharpness
Ginger	Adds warmth, helps with digestion
Curry leaves	Infuses flavor and aroma
Onion	Adds crunch and slight sweetness
Rice flour	Helps bind and crisp up the vadas
Salt	Enhances overall flavor
Oil	Medium for deep frying

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How to make Millet Vadai, Thinai vadai recipe

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Snack, Tea-timeCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Soaking time

hours

Thinai vadai or foxtail millet vada is a crispy South Indian tea-time fritter made with toor dal, thinai, and spices. A gluten-free twist on classic masala vadai.

Ingredients to make Millet Vadai

½ cup, ½ Thinai / Foxtail millet/ Korralu
½ cup, ½ Toor dal / Thuvaram paruppu
1 to 2 nos. 1 to 2 Dry red chilli
4 tablespoon, 4 Onion (finely chopped)
1 small chunk, 1 Ginger
Curry leaves – few
2 -3 tablespoon, 2 -3 Rice flour
Salt – to taste
Oil – for deep frying

Directions to make Millet Masala Vadai

Soak the Grains:
Wash and soak foxtail millet and toor dal together in water for 4 to 5 hours.
Blend the Spices:
In a blender, pulse dry red chilli, ginger, and curry leaves coarsely.
Grind the Vadai Base:
Add soaked and drained millet, toor dal, and salt. Grind coarsely without adding water.
Add Crunch & Bind:
Transfer to a bowl. Mix in chopped onion and rice flour until well combined.
Shape the Vadas:
Take small portions, roll into balls, and flatten gently with your palm.
Fry to Perfection:
Drop into hot oil and fry on medium flame until golden and crisp. Drain on paper towel.

Notes

1 cup = 250 ml

Directions to make Thinai vada with step by step images

Soak the Grains:
Wash and soak foxtail millet and toor dal together in water for 4 to 5 hours.
Grind the Mixture:
In a blender, first pulse dry red chilli, ginger, and curry leaves coarsely. Then add the soaked and drained foxtail millet, toor dal, and salt. Grind everything together coarsely without adding any water.
Add Crunch u0026 Bind:
Transfer to a bowl. Mix in chopped onion and rice flour until well combined.
Shape the Vadas:
Take small portions, roll into balls, and flatten gently with your palm.
Fry to Perfection:
Drop into hot oil and fry on medium flame until golden and crisp. Drain on paper towel.

Pro tips to make Korralu Garelu

Crispier vadas? Add a tsp of hot oil to the vadai batter before shaping.
Spice variation: Use 2–3 dry red chillies if yours are milder.
Shape with ease: Keep your hands slightly wet to prevent sticking while shaping.

Serving Suggestion for Thinai vada

Serve hot with coconut chutney and a cup of ginger tea. Perfect for a monsoon evening or weekend brunch platter.

FAQs for Foxtail Millet Masala Vadai

Can I make foxtail millet vada without rice flour?

Yes, but rice flour helps make the vadai crispier. You can substitute with roasted gram flour (pottukadalai maavu) if needed.

Is thinai vadai gluten-free?

Yes, this vada is completely gluten-free as it uses millet and toor dal—no wheat or maida added.

Can I air fry thinai vadai instead of deep frying?

Yes, though traditional vada is deep-fried, air-frying at 180°C for 12–15 minutes can yield a slightly healthier version.

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