Rava pongal recipe, full video, step by step pictures post, this 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 recipe as there is a prompt in Google search itself with rakskitchen. What a shame, I am just now posting this simple recipe. Check my coconut chutney, best to go with this pongal.
Rava pongal recipe
Ingredients
- ½ cup Rava/ semolina
- ¼ cup Moong dal
- Salt As needed
To temper
- 3 tablespoon Ghee + oil
- 2 teaspoon Black pepper
- 1 teaspoon Cumin seeds
- 8 Cashew nuts
- 2 teaspoon Ginger finely chopped
- 1 Green chilli
- 1 sprig Curry leaves
Instructions
- Dry roast moong dal (paasi paruppu) until nice aroma wafts and turns golden here and there. Pressure cook with ¾ 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 + oil, 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 & ½ 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.
Video
Notes
- I made just half the amount I have mentioned in this recipe.
- Adding ghee or oil enough is a must for smooth non sticky pongal, otherwise it will be like a sticky paste.
- My cooked dal had no water in it, so I have added 1 & ½ cups water. You can reduce water quantity upto 1 cup.
Rava pongal method:
- Dry roast moong dal (paasi paruppu) until nice aroma wafts and turns golden here and there. Pressure cook with ¾ 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 + oil, 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 & ½ 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.
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.
Subashini
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lakshmi
Thank you so much Raji for this recepie even I wondered the same when I was searching for it..
Mona Kumari
Your blog is very informative and gracefully
your guideline is very good.Thank you.....
Ramya Venkat
rava pongal looks fab
ramya karthik
tried today.......... comes really good.......
Mahalakshmi
Excellent receipe...mouth watering..
Mahalakshmi
Excellent receipe...mouth watering..
Indu Mathy
Hai, actually I didn't even know there is something called ravapongal !!!! I'll Surely try this today. Thank u
Madhura Bhide
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 ✌����
Padma
Hi raji
Tried rava pongal today...it is a super duper hit...ur measurements were
perfect...
Unknown
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! 🙂
Vidya Ratish
This comment has been removed by the author.
Noreen Juanita
Hi can we make this using wheat rava too?
Raks anand
Sure
Santy
This is too tempering, I'll try in my kitchen
anju
Awesome ravapongal
Madhu Samrat
Tried your recipe today, came out awesomely.. everyone loved it, thank you dear Raks
Unknown
Just now tried ur recipe. It turned delicious. Thank u soo much
Vidya
I have been making this regularly, especially on ekadashi days when no onion , no rice and no garlic is important. Really a wonderful dish
Raks Anand
Thanks a lot 🙂