Milllet Pongal- Little Millet Pongal - Chama Pongal
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3 هفته پیش
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Millet Pongal can be prepared
Millet Pongal can be prepared using various types of millets, such as foxtail millet, little millet, barnyard millet, or kodo millet. We have used little millet in this recipe. Each variety of millet adds a distinct flavor and texture to the dish. Additionally, variations in the tempering ingredients, such as adding green chilies, grated coconut, or different types of nuts, can give the dish a unique twist.
Pongal, traditionally made with rice and moong dal, is a staple breakfast in many South Indian households. However, substituting rice with millet not only enhances the nutritional value but also adds a unique texture and flavor to the dish. Millets, known for their high fiber content and rich nutritional profile, make this version of Pongal a perfect choice for health-conscious individuals
For more yummy recipes visit:
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Ingredients
Little millet / Chama – 1 cup
Moong dal – ½ cup
Cashew nuts – 10
Raisins – 10
Jeera – 1 ½ tsp
Crushed black pepper – 1 tsp
Curry leaves – 2 sprigs
Ghee – 1 ½ tbsp
Water – 6 ½ cups
Salt – to taste
Process
1, Soak 1 cup of little millet or chama in water for ½ hour
2. Then add ½ cup of moong dal
3. Wash it thoroughly and keep it aside
4. Heat 1 ½ tbsp of ghee in a pressure cooker over medium flame
5. Add 10 split cashew nuts and saute for some time
6. Then add 1 ½ tsp of jeera and 1 tsp of crushed black pepper
7.Saute this for a few seconds and add 2 sprigs of curry leaves
8. Saute this for some time and add the washed little millet and moong dal
9. Now add 3 ½ cups of water and a little salt
10.Stir well
11.Place the lid and cook it over medium flame
12. Wait for 2 whistles and turn off the flame
13. When the pressure comes down, open the cooker
14. Stir well
15. Add 3 cups of boiling water little by little and mix well
16. Now add some raisins and stir well
17. Now it is ready to serve.
18. This will go well with sambar or coconut chutney
19. Please try it out and post your feedback
Pongal, traditionally made with rice and moong dal, is a staple breakfast in many South Indian households. However, substituting rice with millet not only enhances the nutritional value but also adds a unique texture and flavor to the dish. Millets, known for their high fiber content and rich nutritional profile, make this version of Pongal a perfect choice for health-conscious individuals
For more yummy recipes visit:
sreenathrecipes
Facebook: SreenathRecipes
http://www.sreenathrecipes.blogspot.in
Twitter: malluadukkala.
Pinterest: sreenathrecipes
Ingredients
Little millet / Chama – 1 cup
Moong dal – ½ cup
Cashew nuts – 10
Raisins – 10
Jeera – 1 ½ tsp
Crushed black pepper – 1 tsp
Curry leaves – 2 sprigs
Ghee – 1 ½ tbsp
Water – 6 ½ cups
Salt – to taste
Process
1, Soak 1 cup of little millet or chama in water for ½ hour
2. Then add ½ cup of moong dal
3. Wash it thoroughly and keep it aside
4. Heat 1 ½ tbsp of ghee in a pressure cooker over medium flame
5. Add 10 split cashew nuts and saute for some time
6. Then add 1 ½ tsp of jeera and 1 tsp of crushed black pepper
7.Saute this for a few seconds and add 2 sprigs of curry leaves
8. Saute this for some time and add the washed little millet and moong dal
9. Now add 3 ½ cups of water and a little salt
10.Stir well
11.Place the lid and cook it over medium flame
12. Wait for 2 whistles and turn off the flame
13. When the pressure comes down, open the cooker
14. Stir well
15. Add 3 cups of boiling water little by little and mix well
16. Now add some raisins and stir well
17. Now it is ready to serve.
18. This will go well with sambar or coconut chutney
19. Please try it out and post your feedback
3 هفته پیش
در تاریخ 1403/04/05 منتشر شده
است.
236
بـار بازدید شده