Tanka Torani with Foxtail Millet (Refreshing Drink - Odisha Fusion style)

 

          Tanka Torani is a rice based refreshing drink from the Indian state of Odisha.  However, I gave a twist to the original recipe by substituting rice with Foxtail Millet. Hence it is diabetic friendly and can be relished guilt free. 

           The recipe of Foxtail Millet Tanka Torani is very simple. The consistency of this pro biotic drink is watery. However, adjust it according to your preference. It is ideal to prepare this drink in large quantities and refrigerate it to be consumed as and when desired to beat the summer heat. It tastes just awesome and so refreshing. So check out the step by step pictorial recipe to prepare this soul satisfying drink. 

                 Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. 

                  It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing drink this summer and introduce something new to your dear ones. 

• 1 cup cooked Foxtail Millet
• 4-5 cups water or as required
• 2-3 tbsp. yoghurt
• 2-3 kaffir lemon leaves
• 2 green chilies
• 1/2" mango ginger / ginger
• handful of coriander leaves & mint leaves 
• 1/2 tsp. roasted cumin powder
• salt to taste
• juice of 1/2 lemon
• lemon slices, green chilies, Kaffir lime leaves, coriander leaves & a pinch of 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 small earthen pots or glasses and enjoy. It tastes just awesome and so refreshing. 

Note - 

1.  You can also add a tempering of mustard seeds, curry leaves and asafoetida to the final product. However, it is purely optional.

                        Ferment the cooked millet in plenty of water overnight. Then strain it. 

                        Keep aside the water to be used later. 

                      Blend the strained millet along with yoghurt, coriander-mint leave, kaffir

                      lime leaves, green chilies, mango ginger, salt & 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.