Samai Ven Pongal Recipe | Nutritious Little Millet Breakfast Recipe

Samai Pongal or Little millet pongal is a wholesome and comforting South Indian Tiffin made with little millet, moong dal, pepper, cumin, ginger, and aromatic ghee. This delicious millet-based version of  traditional Ven Pongal has a soft texture, savoury flavour, and satisfying aroma. Easy to prepare and perfect for breakfast or a light meal, Samai Pongal pairs wonderfully with Kathirikkai gotsu, coconut chutney, sambar, or a drizzle of ghee. You may also try Samai or Little millet for making Samai dosai.

You may also like: Kambu Dosa, Kuthiravalli Khichdi, Samba Rava idli, coconut chutney kothamalli chutney

Ingredients for making Samai Pongal / Little Millet Ven Pongal

1 cup samai millet

½ cup yellow moong dal

4 cups water

½ cup milk, optional

1 teaspoon grated ginger

1 teaspoon cumin seeds

1 teaspoon crushed black pepper

8–10 cashews

1 sprig curry leaves

1 pinch asafoetida

2–3 tablespoons ghee

Salt, to taste

Method for making  Samai Ven Pongal

1. Wash the samai millet well and drain.

2. Dry-roast the moong dal for 2–3 minutes until fragrant.

3. Add the millet and roasted dal to a pressure cooker.

4. Add water, optional milk, and salt.

5. Pressure-cook for 4–5 whistles until soft and creamy. Let the pressure release naturally.

6. Heat ghee in a small pan. Add cashews, cumin seeds, crushed pepper, ginger, curry leaves, and asafoetida. Fry until the cashews turn golden.

7. Pour the tempering over the cooked millet and dal. Mix well. Add a little hot water if the pongal is too thick.

Serve hot Little millet pongal with red coconut chutney, tiffin sambar, or Kalyana gothsu.