recipe for millet /mixed millet venpongal

These magical millet’s in any form gives fullness to our tummies because of the fibre’y goodness in there!so our hunger pangs are much delayed.Millets have become prominent these days and to kick-start our daily day energetically nowadays we use millet’s in many forms as morning breakfast or dinner!!even for lunch.I usually make venpongal separately using any single millet variety but this time I didn’t mind mixing millets (varagu-samai-thinai) together to make a wholesome and alluring venpongal.I like pongal to be some what gooey and not very thick!you can adjust the water and milk content accordingly(as per your need)As I have added ginger have not used asafoetida!feel free to add if you want.I have used varagu-samai-thinai as combinations for this pongal(recipe for millet /mixed millet venpongal).

recipe for millet /mixed millet venpongal

INGREDIENTS:

Millets Varagu,Samai and Thinai rice(mixed together) – 1 cup
Moong dhal -1/4 cup
Ghee as needed
Milk – 1 cup
Cumin -3/4 tbsp
pepper corn – 3/4tbsp
salt to taste
Few curry leaves for tempering
Few cashews for tempering
Ginger(chopped) – 1-2 pieces

METHOD:

WASH VARAGU,SAMAI,THINAI AND PASIPARUPPU

KEEP READY

HEAT GHEE AND ADD CUMIN AND PEPPER

ADD MILLETS AND DHAL

SAUTE AND ADD GINGER

ADD WATER AND PRESSURE COOK

AFTER THAT ADD MILK AND MIX

ADD GHEE TADKA WITH CASHEWS AND CURRY LEAVES

1.Wash millet’s(rice)and dhal,add a tbsp of ghee in a cooker and roast with cumin,pepper.
2.Add washed millet’s and dhal to this then add ginger and saute nicely.
3.Then add 3 cups of water and mix nicely adding salt to it.
4.Close the lid and leave for two whistle.
5.After that open the cooker add milk and mix.
6.Now in a small kadai add ghee and when hot add cashew and curry leaves till golden.
7.Add to pongal.
8.serve hot with coconut chutney.

recipe for millet /mixed millet venpongal(varagu-samai-thinai)

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Total Time 30 minutes mins

Ingredients

  

• Millets Varagu Samai and Thinai rice(mixed together) - 1 cup
• Moong dhal -1/4 cup
• Ghee as needed
• Milk - 1 cup
• Cumin -3/4 tbsp
• pepper corn - 3/4tbsp
• salt to taste
• Few curry leaves for tempering
• Few cashews for tempering
• Ginger chopped - 1-2 pieces

Instructions

 

• Wash millet's(rice)and dhal,add a tbsp of ghee in a cooker and roast with cumin,pepper.
• Add washed millet's and dhal to this then add ginger and saute nicely.
• Then add 3 cups of water and mix nicely adding salt to it.
• Close the lid and leave for two whistle.
• After that open the cooker add milk and mix.
• Now in a small kadai add ghee and when hot add cashew and curry leaves till golden.
• Add to pongal.
• serve hot with coconut chutney.
  

Notes

As I have added ginger have not used asafoetida!feel free to use if you need.
I like pongal to be some what gooey and not very thick,you can adjust the water and milk content accordingly.
If you are not adding milk its good but should be consumed hot or when warm.
Same way you can do this pongal with any single millet without combining.