Venpongal in IP

Millet pongal tried below recipe in 2025. came out well.

little millet - soak overnight - 0.5 cup

mong dal - 1/3rd cup

PIP - made it in IP with a Pot inside IP vessel.

In a PIP vessel, add soaked millet, washed mong dal. 

millet/mong dal: hot water = 1:3.5   (USE hot water)

add shredded ginger, pepper (20 pieces)

PIP - low pressure 14 mins. wait for pressure to release naturally.

mask cooked millet and dal.

in 0.5 cup hot water, add salt. add salt water to the cooked millet and mong dal.

in ghee, do tadka of jeera/cumin seeds, 15 pieces of black pepper, little bit of hing.

in ghee, saute cashews and add it all to the pongal.

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below is old recipe

Rice 1.5 cup

Mong dal 0.5 cup

Dry roast both and then wash.

Rice and dal: water - 1: 3.5. 

Add shredded ginger, whole pepper, optional 1/2 or 1 g chilli.

Make in ip vessel directly. 

Rice mode LP 12 mins. 

Mash and Add salt. Ghee - roast jeera, curry leaves and cashew

dokhla

recipe card from hebbars kitchen

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INGREDIENTS

  

for batter:

• ▢1½ cup besan / gram flour
• ▢3 tbsp rava / semolina / suji, fine
• ▢½ tsp ginger paste
• ▢2 chilli, finely chopped
• ▢¼ tsp turmeric
• ▢1 tsp sugar
• ▢pinch hing / asafoetida
• ▢½ tsp salt
• ▢1 tbsp lemon juice
• ▢1 tbsp oil
• ▢1 cup water
• ▢½ tsp eno fruit salt

for tempering:

• ▢3 tsp oil
• ▢½ tsp mustard
• ▢½ tsp cumin / jeera
• ▢1 tsp sesame / til
• ▢pinch hing / asafoetida
• ▢few curry leaves
• ▢2 chilli, slit
• ▢¼ cup water
• ▢1 tsp sugar
• ▢¼ tsp salt
• ▢1 tsp lemon juice

for garnishing:

• ▢2 tbsp coconut, grated
• ▢2 tbsp coriander, finely chopped

INSTRUCTIONS

 

• firstly, in a large mixing bowl sieve 1½ cup besan and 3 tbsp rava.
• add ½ tsp ginger paste, 2 chilli, ¼ tsp turmeric, 1 tsp sugar, pinch hing, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil.
• prepare a smooth batter adding 1 cup of water or as required.
• additionally, add ½ tsp of eno fruit salt. you can alternatively use a pinch of baking soda.
• immediately steam the dhokla batter for 20 minutes.
• further, cut the dhokla and pour tempering.
• garnish the dhokla with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.
• finally, serve instant khaman dhokla with green chutney and tamarind chutney.

Powder to add to butter milk

Sukku

Jeera powder

Curry leaves powder

Hing

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Pepper

Salt