Samai Pongal | Little Millet Pongal | Millet Pongal Recipe

Before talking about pongal, I should talk about Samai.. A few years back I went to my aunt's home.. Usually we cook jointly.. At that time, it happened to search in her shelf.. There was something lying in her shelf.. It looked like small rice.. I thought it was brooken rice.. My aunt prompted me that it was Samai.. She said she is having millets once in a day as she is diabetic.. She told me that it was little millet and can be used to make pongal.. I got some tips from her and made pongal that day.. It was really amazing.. There was nothing different from regular pongal.. Infact Samai Pongal was too soft than usual rice pongal.. From there onwards I started making pongal will only Samai..

Samai pongal will not observe more oil.. It will not need more salt too.. It has a medium glycemic index.. And releases glucose a bit slowly.. It is really a very nice food to add in you weight loss breakfast list.. It is an excellent diet breakfast recipe.. It is diabetic friendly too.. Hope you will try buying samai and make this pongal.. A delicious indian diet breakfast..

Samai Pongal or Little Millet Pongal

Recipe Source: Tirunelveli Regional, from my Mom
Preparation time: 5 min | Cooking Time: 40 min | Yield 3 cups (4 servings) Serving size: 3/4 cup Calories per serving: 200 Ingredients

Samai or Little Millet - 1/2 cup

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Moong Dhal - 1/4 cup

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Pepper - 1/2 Teaspoon

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Cumin Seeds - 1 Teaspoon

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Pepper Powder - 1/4 Teaspoon

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Cumin Powder - 1/2 Teaspoon

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Asafoetida - 1/4 Teaspoon

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Turmeric Powder - a pinch

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Coconut Oil - 1 Tablespoon

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Ghee - 1/2 Teaspoon (Optional)

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Salt - as per taste

Quick Procedure

1. Wash and drain little millet or samai

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2. Dry roast moong dhal till you get some good smell.. Wash and drain it.. Don't wait till a color change..

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3. Boil water in vessel and add samai and dhal.. Let it get cooked.. Watch and stir often..

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4. Close the lid while you cook, as it may bubble hot.. It would take 20 minutes to get cooked..

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5. Once, it becomes soft, add salt, switch off the flame and let it settle there for 10 minutes.. Now it would become slightly thick..

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6. Heat a pan and add coconut oil..

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7. Add pepper, cumin seeds and let them sputter..

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8. Add pepper, turmeric and cumin powder..

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9. Immediately add curry leaves..

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10. Switch off the flame and add asafoetida..

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11. Finally add cooked samai and moong dhal.. Mix it so that the seasoning gets mixed..

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12. Finally add little ghee if you wish.. It would taste good, even without ghee..

Step-wise Pictures
Wash and drain little millet or samai.. Dry roast moong dhal till you get some good smell.. Wash and drain it.. Don't wait till a color change..


Boil water in vessel and add samai and dhal.. Let it get cooked.. Watch and stir often.. Close the lid while you cook, as it may bubble hot.. It would take 20 minutes to get cooked..


Once, it becomes soft, add salt, switch off the flame and let it settle there for 10 minutes.. Now it would become slightly thick..

Heat a pan and add coconut oil.. Add pepper, cumin seeds and let them sputter.. Add pepper, turmeric and cumin powder..


Immediately add curry leaves.. Switch off the flame and add asafoetida..


Finally add cooked samai and moong dhal.. Mix it so that the seasoning gets mixed.. Finally add little ghee if you wish.. It would taste good, even without ghee..