Foxtail Millet Flour 500g
₹ 140.00
Foxtail millet (thinai) has the highest protein-to-carbohydrate ratio of any common Indian millet — 12.3g protein to just 60.9g carbs per 100g — with a low GI of approximately ... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
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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Choose Your Pack
Foxtail millet (thinai) has the highest protein-to-carbohydrate ratio of any common Indian millet — 12.3g protein to just 60.9g carbs per 100g — with a low GI of approximately 50–67. Mild in flavour and versatile in the kitchen, it is one of the best millets for daily use by health-conscious households.
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
- Low glycaemic index — approximately 50–67, lower than most cereal grains
- Iron and magnesium — 2.8mg and 81mg per 100g
- Naturally gluten-free — safe for coeliac disease and gluten sensitivity
- 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. GI values: Atkinson et al., Diabetes Care 2008; Shobana et al., Indian Journal of Medical Research 2007.
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) is one of the oldest cultivated grains in Asia, grown in India for over 5,000 years. It is gaining popularity as a low-GI, gluten-free, high-protein alternative to refined grains. With 12.3g protein per 100g and a GI of approximately 50–67, it is especially popular among diabetics and fitness-conscious consumers.
This is standard stone-ground foxtail millet flour — the grain is cleaned and milled without a soaking step. Our activated foxtail flour undergoes overnight soaking to neutralise phytic acid, improving mineral bioavailability by up to 60%. For everyday use, this flour is ideal; for maximum iron and magnesium absorption, the activated version is recommended.
Foxtail millet is one of the lower-calorie millets (351 kcal/100g) with a relatively high protein-to-carb ratio. Its dietary fibre (8g/100g) promotes satiety and supports gut health. Studies from the National Institute of Nutrition, Hyderabad indicate that millet-based diets reduce overall caloric intake due to greater satiety compared to refined grain diets.
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.