Senaga Pappu Chakkara Pongali is an Andhra Style Jaggery Pongal made with Bengal Gram or Chana Dal. This is a traditional sweet preparation offered during Pooja as Neivedyam.
This Rice made with Jaggery is called as Bellam Paramannam or Bellam Pongali is often prepared with Split Yellow Moong Dal. As with most recipes, we have loads of variations happening and this is one of the methods.
As I make this neivedyam at least once or twice a week, Amma suggested I make this for her as she remembered her mom making it. She said she often thought of asking me to make it this way, she kept forgetting it.
I have some handful of different Sweet Pongal versions. Though it's surprising that I got to make this after so many years. Since I am making this so often, I have come to a proportion that really ends up tasting like the Temple Prasadam. The crunchy bengal gram gives a good taste to the dish.
We are doing the week 2 of BM#90, where I will be sharing some of the Indian Regional Dishes
Senaga Pappu Chakkara Pongali | Andhra Style Jaggery Pongal
1/2 cup Rice
1/4 cup Chana Dal / Bengal Gram/ Senaga Pappu
1.5 cups Water
1 cup Jaggery
1 Cardamom
1/2 cup Water more if required
2 tbsp Ghee
Handful Cashew nuts
Wash and soak the rice and chana dal for 20 mins. Change water and add 1.5 cups water and pressure cook for 3 whistles. Let the pressure fall down.
In another pan, take the jaggery and 1/2 water, melt. Remove the impurities and cook for another 5 to 6 mins, till the jaggary becomes a little thick syrup.
Slowly add this thick syrup to the cooked rice and combine well. Make sure the jaggary gets mixed well and there are no lumps.
If required, add 1/2 cup more water. Add the cardamom and pressure cook for another whistle. Let the pressure fall down, remove the lid, mix the rice with jaggery well.
After 5 to 6 mins, heat another pan with ghee, when hot add the cashews and pour this the pongal. Combine everything well.
Offer as neivedyam and partake!
Recipe
Senaga Pappu Chakkara Pongali | Andhra Style Jaggery Pongal
Ingredients
- 1/2 cup Rice
- 1/4 cup Chana Dal / Bengal Gram/ Senaga Pappu
- 1.5 cups Water
- 1 cup Jaggery
- 1 Cardamom
- 1/2 cup Water more if required
- 2 tbsp Ghee
- Handful Cashewnuts
Instructions
- Wash and soak the rice and chana dal for 20 mins. Change water and add 1.5 cups water and pressure cook for 3 whistles. Let the pressure fall down.
- In another pan, take the jaggery and 1/2 water, melt. Remove the impurities and cook for another 5 to 6 mins, till the jaggery becomes a little thick syrup.
- Slowly add this thick syrup to the cooked rice and combine well. Make sure the jaggery gets mixed well and there are no lumps.
- If required, add 1/2 cup more water. Add the cardamom and pressure cook for another whistle. Let the pressure fall down, remove the lid, mix the rice with jaggery well.
- After 5 to 6 mins, heat another pan with ghee, when hot add the cashews and pour this the pongal. Combine everything well.
- Offer as neivedyam and partake!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Farah says
Super simple and easy recipe valli!! Iv never made sakarai pongal before! Didnt know it was this easy:) looks yum
Nalini says
My grand mother used to make sakkarai pongal with channa dhal.Delicious and exotic preparation.
vaishalisabnani says
I have never made sweet pongal , we just make different rice , the chana dal rice combo sounds fantastic .
Anonymous says
I never tried jaggery based pongal but I most of time made gur wale chawal for holi or thursday. Looks so flavorful.
preeti garg says
I never tried jaggery based pongal but I made gur wale chawal for holi pooja.. looks so inviting.
Shweta Jindal says
Wow !! This sweet pongal is new to me. i have tasted the savory pongals ,but this looks relishing too ! Have to try it .;
Varada says
I am not a fan of savory pongal but I love the sweet versions. Use of channa dal must have added a lot of flavor to the dish. It is nice to try out recipes handed down generations.
Annapurnaz says
This pongal is just droolicious especially when you are craving for something sweet, like I'm feeling right now.
Sowmya:) says
Love this Andhra style sakkara Pongal....we make a more mashed up version of it. This makes me want to make and have some right away! So yum!!
harini says
We always make chakkara pongali using chana dal. Only recently I came to know that not everyone uses chana dal for it 🙂 Love this version - was and is my personal fav.
Priya Suresh says
Such a delightful Andhra style sakkara pongal, i love sakkara pongal with channa dal in it, though my mom always go with moongdal, i love this version anytime as this is my aunt's signature dish which lives in Hyderabad.
code2cook says
Looks like pongal has so many varieties. This version is also tempting. have to try once, pongal with jaggery.
Gayathri Kumar says
I have made pongal only with moong dal. This version with channa dal sounds so yum. And that thali looks absolutely yum Valli..
cookingwithsapana says
I only made sweet pongal with moong dal and sugar. Need to try making it with jaggery for more subtle flavors.