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You are here: Home / Millet Recipes / Thinai Pongal Recipe,Thinai Ven Pongal Recipe, Foxtail Millet Pongal

Thinai Pongal Recipe,Thinai Ven Pongal Recipe, Foxtail Millet Pongal

August 16, 2016 by Sharmilee J 5 Comments

Thinai Pongal

Thinai Pongal is a very healthy and filling breakfast idea.When I posted this for kids breakfast idea, I had few readers asking for the recipe so thought to make a separate post for it.I usually make pongal with varagu but these days use thinai too as its a wining combination.Thinai usually takes time to cook and it took me a while to get the hang of water ratio for cooking thinai.

Check out more millet recipes that I’ve already posted.

Thinai Pongal

Thinai Pongal Recipe – Ingredients

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Thinai Arisi – 1/2 cup
Moong Dal – 1/4 cup
Water – 3 cups
Cashews – 5 whole
Ghee – 1 tsp
Salt – to taste

To temper:

Oil – 1 tsp
Pepper – 1/2 tsp (whole or crushed roughly)
Jeera – 1/2 tsp (whole or crushed roughly)
Curry Leaves – few
Green Chillies – 1
Ginger – 1/2 tsp chopped finely
Hing – 1/8 tsp

Method:

  1. Dry roast moong dal till golden brown.Transfer to pressure cooker, then Rinse the millet well,drain water and add it to cooker.
    How to make thinai ven pongal - Step1
  2. Add water and pressure cook for 3-4 whistles in medium flame.Switch off.
    How to make thinai ven pongal - Step2
  3. Once pressure releases, mash up rice and dal well with a laddle.It will look goey at this stage but will start to thicken with time.Now get ready with the tempering items…Heat oil in a pan – add the items listed under ‘ temper’ let it splutter.
    How to make thinai ven pongal - Step3
  4. Add the tempered items to the pongal,add required salt mix well.Fry cashews in ghee till golden brown.
    How to make thinai ven pongal - Step3
  5. Add fried cashews to the pongal.Give a quick stir , I added little more salt as it was too less when I tasted it .
    How to make thinai ven pongal - Step3

Serve hot with a drizzle of ghee on top along with chutney and sambar.

Thinai Ven Pongal

My Notes:

  • I recommend serving hot / warm else it will become dry as with any pongal.
  • Drizzle ghee, garnish with cashews while serving to give the pongal a more appealing look 🙂
  • If you don’t like whole pepper corns then crush it coarsely and then add it.

Thinai Ven Pongal

Related posts:

Easy Capsicum Paratha Recipe
Sambar Powder Recipe - Homemade Sambar Podi (Brahmin Style)
Thengai Podi Sadham / Coconut Powder Rice
Mango Sago Recipe - Easy Mango Sago Pudding

Filed Under: Millet Recipes, RandomPosts, Recent Posts, Thinai Recipes

Previous Post: « Special South Indian Breakfast Recipes
Next Post: Sago Urad Porridge – Javvarisi Ulunthu Kanji – Baby Food Recipes »

Reader Interactions

Comments

  1. Sundari Sekar says

    August 16, 2016 at 9:22 pm

    Looks yummy!! BTW where do you get those mugs?

    Reply
  2. susmi sasidharan says

    August 17, 2016 at 9:59 am

    i have tried this…its one of my fav breakfast…:)

    Reply
  3. Grand India Tours says

    August 19, 2016 at 8:07 am

    that is looking so yummy and delicious. that has made me so hungry and I want to taste it soon. Taj Mahal Tour By Car

    Reply
  4. Ramya says

    April 11, 2019 at 5:31 pm

    1/2 cup equals to how many ml? Coz I’m having measuring cups in ml measurement.. water is the major problem when I cook millets..

    Reply
    • Sharmilee J says

      October 29, 2019 at 10:10 am

      My 1 cup measures 250 ml so 1/2 cup is 125 ml

      Reply

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