Little Millet Pongal Recipe | Samai Pongal

Little Millet Pongal is a healthy alternative to the regular rice Pongal. The texture of Little Millet is much similar to the normal rice.

Little Millet Pongal Recipe | Samai Pongal |Millet Pongal with step by step pictures and Video. Millets are a healthy ingredient and a good alternative to rice. Little Millet texture is very similar to rice and now lets see how to prepare Little Millet Ven Pongal.  Similar Recipes: Ven PongalKodo Millet PongalWheat Rava ven Pongal

How to prepare Little Millet Pongal, Pictorial

 

1.    Wash and soak the little Millets in water for 10 mins and then drain and set aside.

 2.    Heat a cooker and then dry roast the moong dal until it turns slightly golden. Wash the moong dal and then add it back to the cooker.

 3.    Next add in the Little Millets. Add the measured water and Salt. Close the cooker and cook in a medium flame for 4 whistles. Wait till the pressure releases and then open the cooker.

 4.    Mash the Pongal well with a ladle. Heat a pan with ghee once its hot add in the mustard seeds, let it splutter.

 5.    Next add in the cumin seeds, whole pepper and green chilli.

 6.    Next add in the cashew nuts and curry leaves. Fry till the cashew nuts turn slightly golden and then add it to the Pongal. Mix well and serve hot.

Serve hot.

 

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4.50 from 2 votes

Little Millet Pongal | Samai Pongal |Millet Pongal

Little Millet Pongal is a healathy alternative to the regular rice pongal.Little Millet texture is very similar to rice.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: Indian

Servings: 2

Calories: 179kcal

Author: Sharmila Kingsly

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Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Ingredients

• ▢ ½ cup Little Millet / Samai
• ▢ 3 tbsp Moong Dal
• ▢ Salt as needed
• ▢ 2.5 cups Water

To Temper:

• ▢ 3 tbsp Ghee
• ▢ ½ tsp Mustard Seeds
• ▢ ½ tsp Cumin Seeds
• ▢ 1 tsp Pepper
• ▢ 1 Green Chilli
• ▢ 1 inch Ginger crushed
• ▢ 10 Cashew nuts
• ▢ 10 Curry Leaves

Instructions 

• Wash and soak the little Millets in water for 10 mins and then drain and set aside.
• Heat a cooker and then dry roast the moong dal until it turns slightly golden. Wash the moong dal and then add it back to the cooker.
• Next add in the Little Millets. Add the measured water and Salt. Close the cooker and cook in a medium flame for 4 whistles. Wait till the pressure releases and then open the cooker.
• Mash the Pongal well with a ladle. Heat a pan with ghee once its hot add in the mustard seeds, let it splutter.
• Next add in the cumin seeds, whole pepper and green chilli.
• Next add in the cashew nuts and curry leaves. Fry till the cashew nuts turn slightly golden and then add it to the Pongal. Mix well and serve hot.

Video

Notes

• Use more ghee if you prefer.
• Serve hot with chutney and Sambar.
• No need to cook for more time as the millets get cooker really fast.

Nutrition

Calories: 179kcal | Carbohydrates: 18.5g | Protein: 3.9g | Fat: 10.2g | Saturated Fat: 5.2g | Cholesterol: 20mg | Sodium: 38mg | Potassium: 71mg | Fiber: 2.6g | Sugar: 0.2g | Calcium: 18mg | Iron: 1mg

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.