Rava pongal is made with sooji (Semolina) and moong dal, cooked with pepper, jeera, ginger and green chilli. I had rava pongal in a relative’s house for the first time and loved it a lot. Though she had made it with vanaspati, it was really tasting good. I tried one or two times after that, but could not get a hold on the recipe. Yesterday when I was browsing, chef Damu’s rava pongal came to my eyes. So adapted the recipe and tried today. It turned out perfect. I know many of my readers wait for this rava pongal recipe as there is a prompt in Google search itself as “rava pongal rakskitchen”. What a shame, I am just now posting this simple recipe.
Rava pongal recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 2 mins | Cook time: 20 mins | Serves: 2
Prep Time: 2 mins | Cook time: 20 mins | Serves: 2
Ingredients
To temper
Ghee / vanaspati – 2 or 3 tbsp
Black pepper – 2 tsp
Cumin seeds (jeera) – 1 tsp
Cashew nuts – 8
Ginger, finely chopped – 2 tsp
Green chilli – 1
Curry leaves – A sprig
Black pepper – 2 tsp
Cumin seeds (jeera) – 1 tsp
Cashew nuts – 8
Ginger, finely chopped – 2 tsp
Green chilli – 1
Curry leaves – A sprig
Method
- Dry roast moong dal (paasi paruppu) until nice aroma wafts and turns golden here and there. Pressure cook with 3/4 cup water for 3 whistles.
- Dry roast rava too, in medium flame without changing its color but it should flow freely. I used roasted rava, so skipped this step.
- In a kadai, add ghee, temper with the items given under ‘To temper’ table, in order. Give 30 seconds time between adding back pepper, jeera and cashew as it needs to get roasted. Then add the rest of the ingredients. Add cooked moong dal after mashing it.
- Add 1 & 1/2 cups of water, required salt and bring to boil. Add roasted rava in a sprinkled way as you stir. Lower the flame and cook covered.
- Cook for 5- 8 minutes or until the rava gets cooked soft. In between you can give it a stir. Finally I added a generous pinch of pepper powder for extra flavour.
Notes
- I made just half the amount I have mentioned in this recipe.
- Adding ghee or vanaspati enough is a must, otherwise it will be like a paste.
- My cooked dal had no water in it, so I have added 1 & 1/2 cups water. You can reduce water quantity upto 1 cup.
Serve hot with coconut chutney, best combination for rava pongal. You can top with ghee while serving if its too dry. Soft and flavorful rava pongal. 
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Thank you so much Raji for this recepie even I wondered the same when I was searching for it..
Your blog is very informative and gracefully
your guideline is very good.Thank you…..
rava pongal looks fab
tried today………. comes really good…….
Excellent receipe…mouth watering..
Excellent receipe…mouth watering..
Hai, actually I didn't even know there is something called ravapongal !!!! I'll Surely try this today. Thank u
I am Marashtrian so love this breakfast very much but was not knowing how to cook,I tried this dish today for breakfast and everybody loved it with coconut chutney really delicious, thank you so much ✌����
Hi raji
Tried rava pongal today…it is a super duper hit…ur measurements were
perfect…
Perfect measures! I really wanted to make this at home and followed a star chef receipe. .but it was too much with over ghee etc. .this was the best! I added some turmeric powder and asofoetida. .finger licking good! 5 stars! 🙂
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Hi can we make this using wheat rava too?
Sure
This is too tempering, I'll try in my kitchen
Awesome ravapongal
Tried your recipe today, came out awesomely.. everyone loved it, thank you dear Raks
Just now tried ur recipe. It turned delicious. Thank u soo much
I have been making this regularly, especially on ekadashi days when no onion , no rice and no garlic is important. Really a wonderful dish
Thanks a lot 🙂