Foxtail Millet Flour 500g
₹ 140.00
Foxtail millet (navane / thinai) flour, with about 12.3g protein per 100g. Mild in flavour and versatile, it works well in rotis, dosas and mixed-flour baking. What is Foxtail ... Read more ↓
100% Organic
No Additives
Free Delivery ₹749+
100% Organic Foxtail Millet (Thinai / Korra / Navane / Kangni). Vegan. Naturally gluten-free. No preservatives, no additives, no artificial flavours or colours.
Nutrition FactsServing: 30g (3 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 105 kcal | 351 kcal | 5.3% |
| Protein | 3.7g | 12.3g | 7.4% |
| Carbohydrates | 18.3g | 60.9g | 6.1% |
| Of which Sugars | 0.3g | 0.9g | <1% |
| Total Fat | 1.3g | 4.3g | 2% |
| Of which Saturated Fat | 0.2g | 0.7g | <1% |
| Dietary Fibre | 2.4g | 8g | 9.6% |
| Sodium | 3mg | 10mg | <1% |
| Iron | 0.8mg | 2.8mg | 4.9% |
| Magnesium | 24mg | 81mg | 6% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Foxtail millet (navane / thinai) flour, with about 12.3g protein per 100g. Mild in flavour and versatile, it works well in rotis, dosas and mixed-flour baking.
What is Foxtail Millet Flour?
Foxtail millet (Setaria italica), known as thinai (Tamil), korra (Telugu), navane (Kannada) and kangni (Hindi), is one of the oldest cultivated crops in Asia with records of cultivation in India dating back 7,000 years. With a distinctive mild, slightly nutty flavour and excellent water absorption, foxtail millet flour is one of the easiest millet flours to work with for everyday cooking. Our flour is stone cold-milled from certified organic foxtail millet to preserve its naturally high protein and fibre content.
Key Nutritional Benefits
- High protein for a millet — 12.3g per 100g, comparable to whole wheat atta (14g)
- Good dietary fibre — 8g per 100g for digestive health
- Iron and magnesium — 2.8mg and 81mg per 100g
- Naturally gluten-free: foxtail millet contains no gluten
- Lower calorie density — 351 kcal/100g vs 389 kcal/100g for oats
Foxtail Millet vs Common Grains: Protein and GI
| Flour | Protein (g/100g) | GI (approx.) | Fibre (g/100g) |
|---|---|---|---|
| Dhatu Foxtail Millet Flour | 12.3 | 50–67 | 8.0 |
| Whole Wheat Atta | 14.0 | 69–71 | 11.5 |
| Ragi Flour | 7.3 | 68–83 | 11.5 |
| Jowar Flour | 10.4 | 62–77 | 7.2 |
| White Rice Flour | 5.9 | 72–85 | 0.4 |
Protein: ICMR-NIN 2017.
How to Use Foxtail Millet Flour
- Thinai dosa — Blend with urad dal (2:1 ratio); ferment 8 hours for crisp, light dosas
- Foxtail roti — Knead with warm water; blend with 20% wheat for easier handling
- Upma — Use foxtail semolina or flour toasted in ghee with mustard and vegetables
- Millet porridge — Cook with milk; add banana, honey and cinnamon for breakfast
- Baking — Replace 30–40% of wheat flour in muffins and cookies
Frequently Asked Questions
Foxtail millet (Setaria italica), known as navane in Kannada, thinai in Tamil and kangni in Hindi, is one of the oldest cultivated grains in Asia. This flour is the whole grain, cleaned and stone-milled. It is naturally gluten-free and provides about 12.3g protein per 100g.
This is standard stone-ground foxtail millet flour: the grain is cleaned and milled directly. Our activated foxtail millet flour is made from grain that is soaked overnight and dried before milling, which reduces phytic acid and gives a slightly milder taste. Both work for rotis, dosa and baking.
Soak 2 cups foxtail millet flour with 1 cup urad dal (split black gram) for 6–8 hours. Blend to a smooth batter, add salt, and ferment overnight. The fermentation reduces phytic acid further and adds a slight tang. Cook on a non-stick or cast-iron tawa with a drizzle of coconut oil for crisp, flavourful dosas.