Thinai Arisi or Foxtail Millet Venn Pongal

Thinai Arisi / Foxtail Millet Venn Pongal

Pongal is a popular rice dish in Tamil Nadu, Andhra Pradesh and Sri Lanka. In Tamil, the root pong or pongu means to " boil over" or "spill over". We know that we do two types of Pongal, Cahkkarai Pongal, which is sweet made of using Jaggery and Venn Pongal, which is salty made of using pepper, ginger and salt! Here I'm giving a healthy Millet Venn Pongal, made with Thinai Arisi or Foxtail Millet, instead of regular Pacharisi or Raw Rice!

Ingredients

Thinai Arisi / Foxtail Millet - 1 cup
Pasi Paruppu / Green Gram Dhall - 1/2 cup
Milagu / Black Pepper - 1/2 tsp
Jeerakam / Cumin seeds - 1/2 tsp
Asafoetida powder - 1 pinch
Ginger (finely chopped) - 1 tsp
Salt - As required
Ghee / Oil - 2 tbsp
Cashew nuts - few

Method

Heat ghee or oil in a thick bottomed pressure cooker.

Add black pepper and cumin seeds one after another and when it splutters add chopped ginger to it saute for few seconds.

Add green gram shall to it and sauté for few minutes.

Add millet to it and sauté for few minutes.

Add asafoetida powder and salt to it and mix well.

Now add water to it in the following proportion.

1 tinai : 0.5 dhall : < 4.5 water (1 thinai + 1/2 dhall = 1 and a 1/2 cup. So more than 4.5 cup water. Rice and dhall must be so soft that it must be mashed!)

Mix the millet, dhall mixture to water well and close the lid. Pressure cook up to 3 whistles.

Season with Cashew nuts.

Thinai pongal is ready.

Serve hot with sambar and coconut chutney.

Will revert soon with another halthy dish. Have a great day! Bye!

Kezhvaraghu - Thinai Idli / Finger Millet - Foxtail Millet Idli

Kezhvaragu - Thinai Idli or Finger Millet - Foxtail Millet Idli

Courtesy: Internet

Here I'm giving the Ragi - Thinai Idli recipe. I've tried this and came out very well. I'm happy to share the recipe with you all.

Ingredients

Ragi / Finger Millet - 1 cup

Thinai Arisi / Foxtail Millet - 1 cup
Kai kuthal Arisi / Hand pounded Rice - 1/2 cup
Par boiled Rice / Idli Rice - 1/2 cup
Black gram Dhall - 3/4 cup
Aval / Rice flakes - 1 scoop
Salt - as required

Method

Soak Ragi, Thinai Arisi & both the rice as one group and black gram and rice flakes in another group for about 2 to 3 hours. If you are going to prepare idli for breakfast, then you have to soak the above in the before morning.

Wet grind the soaked rice and dhall separately to a idli batter consistency.

Add salt as per your requirement. Mix well and add required water at this stage itself.

Allow it to ferment for 7 to 8 hours.

Prepare Idli and serve hot with Sambar and coconut chutney.

Will meet you with yet another millet recipe soon. Bye!