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Rava pongal recipe

Rava pongal recipe – Rava khara pongal – Sooji pongal recipe – Easy no onion no garlic South Indian breakfast or dinner recipe – recipe of rava pongal with step-by-step pictures.

Rava Pongal- A healthy breakfast or dinner recipe of Pongal made using yellow
moong dal and rava (semolina or sooji). A few years back, I tried making Rava
Pongal, when I wanted to make something different for breakfast at my in-law’s
place. I remembered a friend mentioning this dish to me. After that, I
completely forgot about this dish.

It did not strike me in those days that we could get recipes for different dishes from the internet. Yesterday, when I suddenly remembered Rava Pongal. I tried making it the second time and I must say, we were quite happy with the results, in terms of the texture and taste of the Pongal. Hence, I decided to document this recipe.
Also, check out my Collection of South Indian breakfast recipes

Check out Instant Rava kuzhi paniyaram, Instant rava idli, Instant Rava dosai, Sooji vada, Instant ragi rava dosa

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Rava pongal recipe

Rava Pongal- A healthy breakfast or dinner recipe of pongal made using yellow moong dal and rava (semolina or sooji)
Course Breakfast | Dinner, tiffin,
Cuisine Indian, South Indian
Keyword no onion garlic recipes, South Indian breakfast recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1
Author Jeyashri suresh

Ingredients

  • ½ cup Sooji rava
  • ½ cup Yellow moong dal cooked
  • 2 tbsp Ghee
  • ¼ tsp Black pepper
  • ¼ tsp Cumin seeds
  • Cashew nuts few
  • Curry leaves few
  • Ginger a small piece
  • 3 cups Water*
  • 1 tbsp Oil
  • *The water measurement is for cooking the rava not included for cooking moong dal.

Instructions

  • Roast the rava finely in a pan without getting it burnt.
  • Pressure cook the moong dal till it becomes mushy.
  • In a pan, add ghee and oil, and add black whole pepper, ginger, and cashew nuts.
  • Fry in a medium flame till the cashew nuts turn golden brown. Add the cumin seeds now and immediately add water. Do not allow the cumin to roast for a long time as it will spoil the taste.
  • Add 3 cups of water and bring it to a nice boil. Add salt.
  • Once the water starts boiling, add the roasted rava to this. Keep it on a low-medium flame. Once it starts cooking add the cooked moong dal. Mix well and let it sit for a while till the Pongal consistency reaches.
  • Garnish with curry leaves and if you want add a tsp of ghee to this you can add it now.
  • Serve hot with coconut and Tiffin sambar.
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Notes

1. You can roast the moong dal for 2 minutes and then pressure cook it if you wish.
2. Never roast the cumin seeds for a long time as it will give a medicinal smell.
3. I added whole black pepper, you can even coarsely crush and add it to the Rava Pongal.
I have kept my coffee tumbler empty. It is just used as a prop for the photo.

Method with step-by-step pictures :

Rava -pongal
METHOD:

  • Roast the rava finely in a pan without getting it burnt.
Rava pongal step 1 rava pongal step 2
  • Pressure cook the moong dal till it becomes mushy.
  • In a pan, add ghee and oil, and add black whole pepper, ginger, and cashew nuts.
  • Fry in a medium flame till the cashew nuts turn golden brown. Add the cumin seeds now and immediately add water. Do not allow the cumin to roast for a long time as it will spoil the taste.
Rava pongal step 3 Rava pongal step 4
  • Add 3 cups of water and bring it to a nice boil. Add salt.
  • Once the water starts boiling, add the roasted rava to this. Keep it on a low-medium flame. Once it starts cooking add the cooked moong dal. Mix well and let it sit for a while till the Pongal consistency reaches.
Rava pongal step 6 Rava pongal step 8
  • Garnish with curry leaves and if you want to add a tsp of ghee to this you can add it now.

Rava Pongal step 7

Rava -Pongal          *The water measurement is for cooking the rava not included for cooking moong dal.
NOTES:

  1. You can roast the moong dal for 2 minutes and then pressure cook it if you wish.
  2. Never roast the cumin seeds for a long time as it will give a medicinal smell.
  3. I added whole black pepper, you can even coarsely crush and add it to the Rava Pongal.

I have kept my coffee tumbler empty. It is just used as a prop for the photo.

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53 COMMENTS

  1. I made another version of it. The dal was roasted and powdered. Once the rava was roasted, both were pressure cooked. It was quite nice. I thought it needed a few more changes. This is another method of cooking it and I will give it a try.

  2. your pics are so great now jey, one better than the other. this is a favourite of mine and my MIL makes it very well.

    ps: i laughed at your coffee tumbler line 😀 i remember our discussion about it.

  3. My mom never made rava pongal.. i first tasted it when my husband's aunt made it and liked it. I often make the spinach – broken wheat pongal from sailus kitchen… must make this regular version sometime. Lovely pics.

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