Tanka Torani with Foxtail Millet
Tanka Torani is a refreshing, rice-based drink from the Indian state of Odisha. I’ve added a twist to the traditional recipe by replacing rice with Foxtail Millet, making it diabetic-friendly and guilt-free to enjoy.
The recipe for Foxtail Millet Tanka Torani is straightforward, with a watery consistency typical of this probiotic drink. However, you can adjust the thickness to suit your preference. It’s best prepared in large quantities and stored in the refrigerator for a quick, cooling treat anytime, especially during the summer. The result is a drink that’s not only delicious but also incredibly refreshing!
- 1 cup cooked Foxtail Millet
- 4 cups 4-5 water or as required
- 2 tbsp. 2-3 yoghurt
- 2 kaffir 2-3 lemon leaves
- 2 green chilies
- 1/2 " mango ginger / ginger
- handful coriander leaves & mint leaves
- 1/2 tsp. roasted cumin powder
- salt to taste
- 1/2 juice of a lemon
- lemon slices,
- green chilies,
- coriander leaves
- a pinch roasted cumin powder to garnish
Ferment the cooked millet in plenty of water overnight. Then strain it. Keep aside the water to be used later.
In a mixer jar, blend the strained millet along with yoghurt, coriander-mint leave, kaffir lime leaves, green chilies, mango ginger / ginger, salt and roasted cumin powder.
Add the strained water and some lime juice to the paste. Mix well.
Garnish with slices of lime, green chilies, kaffir lime leaves, coriander leaves and a sprinkle of roasted cumin powder.
Pour in earthen pots or glasses & enjoy. Tastes just awesome & so refreshing.
