Thinai Pongal (Foxtail Millet Pongal)

3.67 from 3 votes

Thinai Pongal is foxtail millet pongal which is healthy, delicious and savory. It is specially prepared during the harvest festival of Sankranti but I love to make it for a quick and delicious breakfast any day. Here is how to make it.

Thinai Pongal served in a bowl.
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Pongal refers to a grains steeped in a curry or gravy. Thinai Pongal is a foxtail millet pongal.

It is healthy, delicious and savory. Specially prepared during the harvest festival of Sankranti in South India, this tasty porridge is often eaten for breakfast or lunch, with Mango Pickle and papads.

I am already drooling at the thought of it. Arn’t you?

Millets are high on nutrients, and they make for perfect breakfast cereals.

Their high fiber content, low calorie content and low glycaemic index make them great to begin the day with.

This wholesome grain is further fortified with protein rich moong dal, blended with a variety of spices in this Thinai Ven Pongal.

I had written a post about benefits of millets which you must definitely read and make millets a part of your daily diet.

Some of my favourite millet recipes are ragi malt, ragi mudde.

Foxtail Millet or Thinai Pongal is one of my favourite pongal recipes/millet recipe. Also understand that different millets have different cooking requirements.

So do not confuse one millet with other and read about their cooking nature and use before using them in your kitchen 🙂

The pongal dish can be considered a one-pot meal, and enjoyed as is or with accompaniment of some dry dish.

Sakkarai Pongal is a variation of this dish but is sweetened with jaggery. Sesame Rice or Ellu Sadam and Chikki are also prepared during Makar Sankranti.

Here is how to make Thinai Ven Pongal.

Serving Suggestions

Just like Ven Pongal, Thinai Pongal also tastes best with a thin White Coconut Chutney or Onion Tomato Gothsu.

You can also serve it with sambar.

I like to keep it simple and serve thinai pongal with mango pickle and applam.

You might also like

Rava Pongal

Ven Pongal

Curd Rice

Lemon Rice

Veg Pulao

Close up shot of foxtail millet pongal recipe.

Step by Step Recipe

Dry roast the dal in a pressure cooker until it is slightly fragrant.

Moong dal roasting in a pan.

Add the millet in the pressure cooker and wash the dal and millet. Drain the water.

Foxtail millet added in the cooker.

Add 4 cups of water, ginger and salt in the pressure cooker and pressure cook till done.

Water, ginger and salt added in the pan.

Remove the pressure cooker from heat and let the pressure release. Slightly mash the pongal with the back of a ladle until it is slightly mushy and creamy. Add more water if required.

Heat ghee in a pan.

Ghee heating in a pan.

Once the ghee is hot, add cumin seeds, heeng, curry leaves, green chilli and peppercorns and let them crackle for a few seconds.

Heat jeera, curry leaves and green chilli in ghee.

Add cashew nuts and fry until they are slightly browned. Pour the tempering over the pongal. Mix and simmer for a minute.

Cashew nuts added in the pan.

Thinai Pongal is a foxtail millet pongal which is healthy, delicious and savory. It is specially prepared during the harvest festival of Sankranti.
3.67 from 3 votes

Thinai Pongal Recipe

It is a foxtail millet pongal which is healthy, delicious and savory. It is specially prepared during the harvest festival of Sankranti. 
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • ½ cup Thinai/ Foxtail Millet
  • ½ cup Moong dal
  • 4 cups Water
  • Salt (To taste)
  • 1 teaspoon Ginger (Grated)

For the tempering

  • 2 tablespoon Ghee
  • 1 teaspoon Zeera
  • ¼ teaspoon Heeng
  • 10-12 Curry leaves
  • 2 Green chillies (Slit into halves)
  • 10-12 Cashew nuts
  • 6-8 Black peppercorns (Coarsely ground)
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Instructions 

  • Dry roast the dal in a pressure cooker until it is slightly fragrant.
  • Add the millet in the pressure cooker and wash the dal and millet.
  • Drain the water.
  • Add 4 cups of water, ginger and salt in the pressure cooker and pressure cook till done.
  • Remove the pressure cooker from heat and let the pressure release.
  • Slightly mash the pongal with the back of a ladle until it is slightly mushy and creamy.
  • Add more water if required.
  • Heat ghee in a pan.
  • Once the ghee is hot, add cumin seeds, heeng, curry leaves, green chilli and peppercorns and let them crackle for a few seconds.
  • Add cashew nuts and fry until they are slightly browned.
  • Pour the tempering over the pongal.
  • Mix and simmer for a minute.
  • Serve hot with coconut chutney and sambhar.

Notes

This recipe works best with foxtail millet or thinai. Do not replace it with any other millet as each millet have a different cooking style.

Nutrition

Calories: 273kcal, Carbohydrates: 35g, Protein: 9g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 90mg, Potassium: 302mg, Fiber: 10g, Sugar: 1g, Vitamin A: 95IU, Vitamin C: 53.8mg, Calcium: 31mg, Iron: 2.8mg
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