Rava Pongal is a traditional pongal but made with Rava instead of Rice. For a change we can try this Pongal which is equally delicious and easy to make. In this method, we pressure cook the dal first and further cook the Rava (Sooji) along with the cooked dal. Finally garnish with Pepper-cumin-cashews along with generous amount of ghee! The yummy Rava Pongal usually served with coconut chutney or Peanut Chutney or Brinjal Gotsu.
If you like this Rava Pongal (Sooji Pongal) then you can also try other Pongal Recipes
- Ven Pongal | Khara Pongal - Ven Pongal is a comfort food in many house holds in South India. It's one of the popular break fast in Tamil nadu. Pongal is made by cooking rice & moong dal together and finally tempered with whole pepper, ginger, curry leaves in ghee. It's usually served with Sambar / Chutney / Ghotsu.
- Kalyana Ven Pongal - Ven Pongal is one of the famous breakfast recipe in Tamil Nadu. Kalyana Ven Pongal is a pongal made in the marriages which has an unique taste and flavor.
- Koil Pongal - The Pongal served in the temple (Kovil) has an unique taste and flavor and most of us love the devine taste of this pongal. It's slightly different from our conventional Ven Pongal.
Recipe Card to make Rava Pongal
Rava Pongal | Sooji Pongal
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 253kcal
Rava Pongal (Sooji Pongal), A slight change to conventional Ven Pongal with the use of Sooji in place of rice. Quick, easy to make and delicious Pongal!
Print Recipe
Ingredients
- 1 Cup Semolina (Sooji / Rava) 1 Cup - 250ml
- ½ Cup Moong Dal
- ¼ teaspoon Turmeric Powder
- 4 Cups Water
- 1 inch Ginger
- 1 teaspoon Salt adjust to your taste
For Tempering
- 2 tablespoon Ghee (Clarified butter)
- 1 tablespoon Peppercorns
- 1 teaspoon Cumin Seeds
- 2 nos Green Chili
- 1 pinch Asafoetida (Asafetida / Hing)
- 10-15 nos Cashews
- 1 sprig Curry leaves
Instructions
- In the pan, add some ghee. Once the ghee is hot add the rava (sooji) and fry it till you get nice aroma. Take it out and keep it aside
- Dry fry the moong dal in a heavy bottomed pan till you get nice aroma. We can also cook the moongdal directly without roasting. Roasting the dal makes it easier to cook and also gives nice flavor to the pongal.
- Add 1:3 cups of water(for ½ cup dal, add one and half cup of water) in the pressure cooker and cook the dal. For proper cooking, you may need to cook this in medium flame and allow three whistles.
- Open the pressure cooker once the pressure is released. Mash the dal with a ladle.
- Take the mashed dal in a pan. Add 2 cups of water (1 cup of rava = 2 cups of water) in the cooked dal and bring the water to boil. Also add the salt.
- Once the water starts to boil, add the rava slowly in the water, while you continue to stir the water to avoid the lumps. Keep the flame in simmer and stir it till water is absorbed
- When the water is absorbed fully, add ghee and give a good mix.
- Add 2 tables spoon of ghee and add the black pepper. Allow the pepper to fry and sputter. Allow the pepper to completely fry in the ghee.
- Now add cumin seeds, slit green chili, asafoetida, curry leaves and cashew. The pepper has to float on the top of the ghee from bottom once its cooked.
- Add this tempering to the cooked rava.
- Finally grate ginger and add it to rava pongal.
- The yummy rava pongal is ready to serve with coconut chutney or Peanut Chutney or Brinjal Gotsu.
Video
Notes
- Generally we get store bought roasted rava for making upma, we can use the same rava for making this pongal
- Even if you are using roasted rava, just roast it again in ghee that will give more flavor
- Some variety of rava needs more water to cook. Water quantity can be adjusted according to the quality of rava. We can boil a cup of water and keep it aside and use it if needed
- Ghee really enhances the flavor of the pongal. So trying adding ghee as mentioned
Nutritional Info
Nutrition Facts
Rava Pongal | Sooji Pongal
Amount Per Serving (1 serving)
Calories 253
Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Sodium 9mg0%
Potassium 198.1mg6%
Carbohydrates 26.2g9%
Fiber 1.2g5%
Protein 6.7g13%
Calcium 15.9mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures to make Rava Pongal:
- In the pan, add some ghee. Once the ghee is hot add the rava (sooji) and fry it till you get nice aroma. Take it out and keep it aside.
- Dry fry the moong dal in a heavy bottomed pan till you get nice aroma. We can also cook the moongdal directly without roasting. Roasting the dal makes it easier to cook and also gives nice flavor to the pongal.
- Add 1:3 cups of water(for ½ cup dal, add one and half cup of water) in the pressure cooker and cook the dal. For proper cooking, you may need to cook this in medium flame and allow three whistles.
- Open the pressure cooker once the pressure is released. Mash the dal with a ladle.
- Take the mashed dal in a pan. Add 2 cups of water (1 cup of rava = 2 cups of water) in the cooked dal and bring the water to boil. Also add the salt.
- Once the water starts to boil, add the rava slowly in the water, while you continue to stir the water to avoid the lumps. Keep the flame in simmer and stir it till water is absorbed.
- When the water is absorbed fully, add ghee and give a good mix.
- Add 2 tables spoon of ghee and add the black pepper. Allow the pepper to fry and sputter. Allow the pepper to completely fry in the ghee.
- Now add cumin seeds, slit green chili, asafoetida, curry leaves and cashew. The pepper has to float on the top of the ghee from bottom once its cooked.
- Add this tempering to the cooked rava.
- Finally grate ginger and add it to rava pongal.
- The yummy rava pongal is ready to serve with coconut chutney or Peanut Chutney or Brinjal Gotsu.
