I am going to share a fool proof method of making ven pongal. What qualities should a best ven pongal have? 1.Soft,but not sticky. 2.Nice aroma. 3.Mushy .I like it that way. 4.Last but not least .Less ghee but should appear and taste rich. Usually my ven pongal tastes good.The problems are 1.If I add less water like 1:3 ratio,the pongal would be in right consistency for the lucky person who haves it straight from the cooker. The last one who eats after some half an hour is the one who should be pitied.That unlucky person should eat rocky pongal. 2.If I add water in the ratio 1:4,the first person should eat,sorry ,drink to be more exact,that soupy pongal. The last one can enjoy a good pongal. Mostly,the first person is DH and the last one is me. Last week ,we had our breakfast in our friend's house.She is a siddha doctor and an excellent cook.She had made a very good pongal,crispy medhu vada.She made that pongal on morning 5'o clock and we had it around 9'o clock.It remained very soft and tasty. She shared the secret and now I am going to share it with you. Raw rice 1 cup. Moong dal 1/2 cup. Soak them together for half an hour. In a pressure pan,take a spoon of sunflower oil,a spoon of ghee.Add whole pepper 1 spoon ,jeera 1 spoon.Let them splutter.You can adjust the amount of pepper and jeera according to your taste. Now,add 5 1/2 cups of water ,grated ginger a little ,asfoetida a little,salt.When the water starts to boil add the soaked rice and dal. Now,close the lid ,wait till the steam comes out ,insert whistle and simmer the flame to the lowest range.Wait for 10 minutes,then switch it off. Open after the steam is released and mash the pongal well with a flat ladle.In a small pan in a spoon of ghee,roast few broken cashews and curry leaves.Add them to the pongal . This pongal satisfies all the qualities I described earlier. Transfer immediately to a hot pack and the consistency remains the same for all the lucky persons. I tried it with a successful result.Please try this and give your feed back. Soon,I will give you the recipe for medhu vada.