Saamai rice ven pongal | How to make Saamai rice ven pongal

By Muthulakshmi Madhavakrishnan  |  10th Dec 2016  |  
4 from 1 review Rate It!
  • Photo of Saamai rice ven pongal by Muthulakshmi Madhavakrishnan at BetterButter
Saamai rice ven pongalby Muthulakshmi Madhavakrishnan
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About Saamai rice ven pongal Recipe

Start your weekend breakfast with this tasty and healthy saamai pongal. Millets pongal is the best way to include millets in your diet. Take a break from your regular raw rice pongal and try this healthy pongal for a change.

Saamai rice ven pongal is a delicious dish which is liked by people of all age groups. Saamai rice ven pongal by Muthulakshmi Madhavakrishnan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Saamai rice ven pongal at many restaurants and you can also prepare this at home. This authentic and mouthwatering Saamai rice ven pongal takes 10 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Saamai rice ven pongal is a good option for you. The flavour of Saamai rice ven pongal is tempting and you will enjoy each bite of this. Try this Saamai rice ven pongal on weekends and impress your family and friends. You can comment and rate the Saamai rice ven pongal recipe on the page below.

Saamai rice ven pongal

Ingredients to make Saamai rice ven pongal

  • 3/4 cup Saamai rice ( Little finger millet )
  • 1/4 cup moong dal
  • 1 tsp jeera
  • 1 tsp pepper
  • 1 tsp ginger, finely chopped
  • 1/4 tsp turmeric powder
  • 1 tsp asafoetida water ( small piece of compounded asafoetodia soaked in water)
  • 1 tbsp butter
  • 1 tbsp ghee
  • 7 cashew nuts broken
  • few curry leaves
  • salt

How to make Saamai rice ven pongal

  1. Heat a pan and dry roast the moong dal till it become aromatic. Then wash the dal and soak with 1/4 cup of water for 10 minutes.
  2. Wash the saamai rice gently and drain the water completely.
  3. Take a pressure cooker and add 1.5 cups of water, turmeric powder, jeera, pepper, drained saamai rice, soaked dal ( along with the water), required salt and 1tbsp butter. Mix everything well and close the lid. Pressure cook for 3 to 5 whistles in low flame. Allow it to cool naturally.
  4. Heat ghee in a pan and fry the cashew nuts, curry leaves and chopped ginger.
  5. When they turn golden brown add the cooked rice and asafoetida water.
  6. Keep on low flame and stir it continuously for 3 minutes and transfer it to the serving bowl. Serve with coconut chutney and sambar.

My Tip:

If you want you can add more ghee. For this measurement 1 tbsp of ghee is perfect. I have added 1 tbsp of butter while pressure cooking as it reduces foaming and clogging in the hole. You can also add ghee or oil instead of butter. The asafoetida water is the main ingredient in ven pongal. Without asafoetodia water you cannot get the restaurant style pongal. If you add more moong dal the pongal will turn sticky and mushy.

Reviews for Saamai rice ven pongal (1)

Andrea Srivastava3 years ago

Beautiful dish dear!

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