Minivlog
Minivlog is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Abarnasivabalan vlogs on YouTube.
Prep: 1 hr 20 min | Cook: 35 min | Total: 2 hrs 10 min
Cost: $1.60 total, $0.40 per serving
Ingredients
- 1 cup Rice (raw white rice, washed and soaked for 1 hour)
- 0.5 cup Chickpeas (dry kala dal (kadalai paruppu), washed and soaked for 1 hour)
- 0.33 cup Water (room‑temperature water for blending rice)
- 4 cup Water (for boiling rice and chickpeas)
- 0.25 cup Jaggery (soft mand vellam, grated or chopped)
- 3 tbsp Fresh Coconut (grated)
- 1 tbsp Unsalted Butter (cut into small pieces)
Instructions
Wash and Soak
Rinse 1 cup rice and ½ cup dry chickpeas separately under running water. Transfer each to a bowl, add fresh water and let soak for about 1 hour.
Time: PT1H
Blend Rice
Drain the soaked rice. Place it in the blender with ⅓ cup water and blend until you obtain a smooth, pourable batter.
Time: PT5M
Boil Rice Base
In a large pot, combine 1 cup rice (the same soaked rice) with 4 cups water. Bring to a rolling boil over medium‑high heat.
Time: PT10M
Temperature: Medium‑high heat
Add Chickpeas and Batter
Drain the soaked chickpeas and add them to the boiling rice. Immediately pour in the blended rice batter, stirring continuously to avoid lumps.
Time: PT15M
Temperature: Medium heat
Sweeten with Jaggery
Add ¼ cup grated jaggery to the thickened mixture. Stir until the jaggery fully dissolves. If the pudding becomes too thick, drizzle a little extra water and continue cooking for another minute.
Time: PT5M
Temperature: Medium heat
Finish with Coconut
Stir in 3 tbsp freshly grated coconut. Mix well and turn off the heat.
Time: PT2M
Add Butter and Serve
Add 1 tbsp unsalted butter, let it melt into the hot pudding, give a final stir, and serve warm.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 5 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy, Tree nuts, Legumes
Ingredient Substitutions
- Instead of Rice: Short-grain rice, Poha
- Instead of Chickpeas: Canned chickpeas (drained), Moong dal
- Instead of Jaggery: Brown sugar, Palm sugar
- Instead of Fresh Coconut: Desiccated coconut, Frozen grated coconut
- Instead of Unsalted Butter: Ghee, Vegetable oil
Equipment Needed
- Mixing Bowl
- Blender
- Large Pot
- Spatula
- Grater
- Measuring Cups
- Stove
Critical Steps — Do Not Skip
- Soaking rice and chickpeas for at least 1 hour.
- Blending rice to a completely smooth batter.
- Ensuring the mixture thickens without sticking to the pot.
- Fully dissolving jaggery without burning.
Chef Tips from the Video
- Use soft (mand) jaggery for a smoother texture and richer flavor.
- Grate fresh coconut just before adding to preserve its aroma.
- A pinch of cardamom powder can be added for an authentic festive note.
Troubleshooting
Pudding is too thick and sticks to the pot.
Add a tablespoon of warm water at a time, stirring gently until the desired consistency is reached.
Jaggery forms lumps and does not dissolve.
Grate the jaggery finely or melt it in a small saucepan with a little water before adding to the main pot.
Chickpeas remain hard after cooking.
Ensure they are soaked for at least 1 hour; if still firm, cook a few minutes longer on low heat.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low heat.
Freezer: Freeze in freezer‑safe containers for up to 1 month. Thaw overnight in fridge and reheat.
Room temperature: Can sit at room temperature for up to 4 hours during celebrations.
Make-Ahead Tips
- Soak rice and chickpeas the night before to reduce prep time.
- Prepare the rice batter in advance and keep it refrigerated; give it a quick stir before cooking.
- The sweet pongal can be reheated with a splash of milk or water to restore softness.
Frequently Asked Questions
What is the cultural significance and history of Sweet Chickpea Rice Pongal in Tamil cuisine?
Sweet Pongal, known as Sakkarai Pongal, is a traditional dish served during Tamil New Year (Puthandu) and other auspicious occasions. It symbolizes prosperity and sweetness for the coming year, and the addition of chickpeas reflects regional variations that add protein and texture.
What are the traditional regional variations of Sakkarai Pongal in Tamil Nadu?
In coastal Tamil Nadu, coconut and jaggery are common, while inland versions may use moong dal instead of chickpeas and add cardamom or cashews. Some families also incorporate ghee in larger quantities for extra richness.
How is Sweet Chickpea Rice Pongal traditionally served in Tamil households?
It is served warm in a shallow bowl, often garnished with a drizzle of ghee or butter and a sprinkle of grated coconut. It is enjoyed as a dessert or a festive snack alongside savory dishes during the New Year feast.
What occasions or celebrations is Sweet Chickpea Rice Pongal traditionally associated with in Tamil culture?
The dish is a staple for Puthandu (Tamil New Year), Vishu in Kerala, and other harvest festivals. It is also prepared for weddings and religious ceremonies as a symbol of sweetness and abundance.
What makes Sweet Chickpea Rice Pongal special or unique in Tamil cuisine?
The combination of rice and chickpeas provides a hearty base, while jaggery and coconut give a distinct sweet, caramelized flavor. Using soft mand jaggery ensures a smooth texture that sets this version apart from the more common moong‑dal based Pongal.
What are the most common mistakes to avoid when making Sweet Chickpea Rice Pongal?
Common errors include under‑soaking the chickpeas, over‑cooking which makes the pudding grainy, and adding jaggery too early causing it to harden. Follow the soaking time, stir continuously while thickening, and add jaggery only after the mixture is smooth.
Why does this Sweet Chickpea Rice Pongal recipe use soft mand jaggery instead of regular jaggery blocks?
Soft mand jaggery melts quickly and blends uniformly, preventing grainy pockets. Regular hard jaggery can take longer to dissolve and may leave gritty texture if not fully melted.
Can I make Sweet Chickpea Rice Pongal ahead of time and how should I store it?
Yes, you can prepare it a day ahead. Cool it to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat gently on low heat, adding a splash of water or milk to restore softness.
What texture and appearance should I look for when making Sweet Chickpea Rice Pongal?
The pongal should have a glossy, thick yet pourable consistency, with visible soft chickpeas and a smooth rice base. It should not stick to the spoon; a thin film of butter should coat the surface.
How do I know when Sweet Chickpea Rice Pongal is done cooking?
When the mixture thickens, the chickpeas are tender, and the jaggery has completely dissolved, the pongal is ready. A quick taste should reveal a balanced sweetness without any raw rice flavor.
What does the YouTube channel Abarnasivabalan Vlogs specialize in?
Abarnasivabalan Vlogs focuses on Tamil home cooking, sharing traditional recipes, festive dishes, and everyday meals with clear step‑by‑step demonstrations for home cooks.
How does the YouTube channel Abarnasivabalan Vlogs' approach to Tamil cuisine differ from other cooking channels?
Abarnasivabalan Vlogs emphasizes authentic family recipes, uses everyday kitchen tools, and often highlights regional variations and cultural stories behind each dish, making the content relatable to Tamil households.
Last updated: August 30, 2026
