Little Millet or Samai
  • Oct 04, 2020
  • Category: Recipes
  • Comments: 0

Little millet or Samai is one of the most used millets in Tamil cuisine. Besides it’s part of the Indian traditional cuisine for a long time. Moraiyo, Kutki, Shavan are some of the names in Hindi for little millet. This article features preparation of Sweet Pongal or Sarkkarai Pongal using Daivik’s certified-organic little millet.


  • Daivik’s organic samai rice: 1/2 cup
  • Moong dal: 1/4 cup
  • Jaggery: 1/2 cup
  • Water: 2 cups
  • Salt: a pinch
  • Cashews: 12
  • Raisins: 10
  • Ghee: 1/4 cup + 1 tsp (for roasting cashew nuts and raisins)


Soak samai and moong dal together for 15 minutes.

Melt the Jaggery with little water in a vessel, and filter it to remove impurities.

Pressure cook samai and moong dal together with 2 cups of water for 1 whistle, then keep it in sim mode for 5 minutes before turning down the flame.

When pressure subsides, open the lid and mash well.

Now light the stove and add jaggery syrup and a pinch of salt. Mix well.

Add 1/4 cup of ghee in spoon and mix well.

Garnish with cashews and raisins, and serve hot.

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