Venn Pongal

About Venn Pongal

Ingredients

• Rice 1 cup
• Split skinless green gram (dhuli moong dal) ¼ cup
• Ghee 1 tsp
• Salt to taste
• Ginger, chopped 1 tbsp
• Asafoetida (hing) 1 pinch
• Tempering
• Ghee 1 tbsp
• Black peppercorns 2 tsps
• Cumin seeds 2 tsps
• Curry leaves 10 to 12
• Asafoetida (hing) 2 pinches
• Cashewnuts 10 to 12

How to Make Venn Pongal (Stepwise Photos)

Method

1. Wash rice and split green grams together in a colander.
2. Heat ghee in a pressure cooker, add ginger and asafoetida and saute for ½ minute. Add 4 cups of water, mix and bring the mixture to a boil. Add rice, split green gram and salt, mix well, cover the cooker with its lid and cook under pressure cook on medium heat till 4 whistles are given out.
3. Open the lid when the pressure reduces completely and lightly mash the mixture with a masher.
4. To make the tempering, heat ghee in a small non-stick pan, add peppercorns and saute for ½ minute. Add cashewnuts and saute till the nuts turn a light golden. Add cumin seeds, curry leaves and asafetida. Mix well and add the tempering to the pongal and mix well again.
5. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps