Millet Pongal Recipe – sharing another millet recipe that is filling, healthy and protein rich. I have used hulled foxtail millet, called as Thinai in Tamil, Korralu in Telugu & Navane in Kannada. You can use any other millet like Kodo millet (Varagu), little millet (Sama) or barnyard millet to make this Pongal much the same way I made this.
To make the millet pongal, i followed my venn pongal recipe. millet pongal makes an appealing and complete meal with a good chutney and a papad. While the pongal cooks, the chutney can be made. A vegetable chutney would be a nice choice.
This recipe can also be used to make millet pongal for kids. Use equal amount of white rice and millets. Adjust the seasoning ingredients like cumin,pepper corn, curry leaves.
Cooking millets with white rice is very common in our parts of karnataka. Reasons:
Eating large amount of millets may not be good for digestion and for over all health,
Some don’t like to eat millets as such, so they like to add up small amount of millets in the rice.
Some say foxtail millets are heat to the body so they mix to neutralize the effect.
Since millets are expensive when compared to rice, some like to mix them with rice.
If you are using millets regularly, using them together with rice could be a good idea.
How to Make Millet Pongal
1. Wash and soak millets with dal for about 2 hours.If using rice, you can include too.
2. Add 1 1/2 cups water to the pressure cooker and cook for one whistle. You can cook in a pot too. If using rice use 1/2 cup more water. If cooking for a diabetic, just cook till the millets are done al dente and not mushy.
3. Add warm water and salt as needed, heat a pan with ghee and temper the cooked pongal.
Serve hot with any chutney or pongal.
Ingredients (US cup = 240ml )
- 1/4 cup moong dal / pesara pappu
- 1/4 cup hulled millets (foxtail or any other millet)
- 2 tbsp rice brown or white, (optional, if using use half cup more water)
- 1 1/2 cups water
- 2 to 4 pepper corn
- 3 to 4 cashews
- 1/4 tsp cumin
- 1 green chili slit
- 1 sprig curry leaves
- 3/4 tsp ginger grated
- 1 pinch hing
- 1 pinch turmeric
- 2 tsp ghee or oil
- salt as needed
- Wash millets, moong dal, rice if using in lot of water till they run clear.
- Soak them for about 2 hours
- Pressure cook with 1 1/2 cups water for one whistle or cook it in a pot till the millets and brown rice are cooked al dente. If using rice use 1/2 cup more water
- When the pressure goes off, add warm water to adjust the consistency. If desired mash it.
- Heat a small pan with ghee or oil, Fry cashews if using and set aside. Add ginger, green chili and fry till you get a nice aroma.
- Add cumin, pepper corn and curry leaves, fry till the curry leaves turn crisp, add hing.
- Pour the cooked pongal to the seasoning and mix. Garnish with cashews.
- Serve hot with any chutney
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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