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Ingredients

Adjust Servings:
1 cup Semolina (Sooji / Rava)
0.5 cup Moong Dal
4 cups Water
0.25 Teaspoon Turmeric Powder
2 Tablespoon Ghee (Clarified butter)
3 Teaspoon Black Pepper
1 Teaspoon Cumin Seeds
2 Green Chilli
10 Cashew
Few Curry Leaves
To Taste Salt

Nutritional information

100 g
Serving Size
80
Calories
1 g
Fat
15 g
Carbs
3 g
Protein

Rava Pongal (Sooji Pongal)

Conventional Ven Pongal (Khara Pongal) but made with Rava (Sooji)

Hot pongal with dollop of ghee is a delicious treat to taste buds

Features:
  • No Onion No Garlic Recipes
  • Traditional Recipes
Cuisine:

Ingredients

Directions

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5 from 1 vote
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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

We usually prepare pongal with rice. For a difference you can try making a pongal with Rava (Sooji). Rava pongal (Sooji Pongal) is a delicious and easy to do recipe. You would love to do this frequently as it is quick to prepare. This Sooji Pongal is an alternative to rice. The method of making sooji pongal is little different to conventional Ven Pongal. First we need to cook the dal and then cook the rava with 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.

Why it’s different and be liked by your family ?

  1. Pongal in any form is very tasty. Hot Rava pongal with dollop of ghee is a delicious treat to taste buds
  2. Slightly different from the conventional ven pongal – Rava (Sooji) is a main ingredient instead of Rice
  3. Awesome flavor – with Ginger, Pepper, Cumin and Green chillies.

Follow the step by step instruction given below or the video to make this simple, healthy and yummy Rava Pongal (Sooji Pongal).

Rava pongal(Sooji Pongal) is a delicious and easy to do recipe and you would love to do this frequently as it is quick to prepare.

Recipe Card for making Rava Pongal

Rava Pongal | Sooji Pongal

Course: Breakfast
Cuisine: Indian, South Indian, Tamilnadu
Equipments Needed
  • Heavy Bottomed Pan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 200kcal
Author: Sowmya Venkatachalam
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 tsp Turmeric Powder
  • 4 Cups Water
  • 1 tbsp Peppercorns
  • 1 tsp Salt As Needed

For Tempering

  • 2 tbsp Ghee (Clarified butter)
  • 2 Green Chili
  • 1 tsp Cumin Seeds
  • 10-15 Cashews
  • Few Curry leaves

Instructions

  • Dry fry the moong dal in a heavy bottomed pan till it turns golden red colour. We can also cook the moongdal directly without roasting. Roasting dal makes it easier to cook.
  • Add 1:3 (for 1/2 cup dal, you need to add one and half cup of water) water in the pressure cooker and cook the dal.  For proper cooking, you may need to cook this in simmer and allow three whistles. Once its cooked, smash it with a ladle and keep it aside.
  • In the pan, add some ghee and the rawa and fry it till it turns to golden red color and take it out and keep it aside
  • Add 2 cups of water (1 cup of rawa = 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 rawa 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
  • Add three tables spoon of oil and add the black pepper, cumin seeds, cashew. Allow the pepper to completely fry in the ghee. The pepper has to float on the top of the ghee from bottom once its cooked. Add the curry leaves and fry for a while. 
  • Mix the ghee mixture to the cooked rawa pongal and mix well. 
  • The yummy rawa pongal is ready to serve with coconut chutney or Peanut Chutney or Brinjal Gotsu.

Notes

  1. Generally we get store bought roasted rava for making upma, we can use the same rava for making this pongal
  2. Even if you are using roasted rava, just roast it again in ghee that will give more flavor
  3. 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 
  4. 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 Cup)
Calories 200 Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 22g7%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
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Steps

1
Done
2 Min

Roast the Moong dal

Dry fry the Moong dal in a heavy bottomed pan till it turns golden red colour. We can also cook the Moong dal directly without roasting. Roasting dal makes it easier to cook.

2
Done
15 Min

Cook the Dal

Add 1.5 cups of water (1:3 ratio - for 1/2 cup dal, you need to add one and half cup of water) water in the pressure cooker and cook the dal. For proper cooking, you may need to cook this in simmer and allow three whistles. Once it's cooked, mash it with a ladle and keep it aside.

3
Done
2 Min

Fry the Rava (Sooji)

In the pan, add a teaspoon of ghee and the rava(sooji) and fry it till it turns to golden brown color and take it out and keep it aside

4
Done
3 Min

Prepare for cooking Rava (Sooji)

Add 2 cups of water (1:2 ratio - 1 cup of rawa = 2 cups of water) in the cooked dal and bring the water to boil. Also add the salt

5
Done
5 Min

Cook the Rava (Sooji)

Once the water starts to boil, add the rawa 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

6
Done
5 Min

Let's do the Tempering

Add three tables spoon of oil and add the black pepper, cumin seeds, cashew. Allow the pepper to completely fry in the ghee. The pepper has to float on the top of the ghee from bottom once its cooked. Add the curry leaves and fry for a while.

7
Done
1 Min

Mixing

Mix the ghee mixture to the cooked rava pongal and mix well.

8
Done

Serving Time

The yummy Rava pongal is ready to serve with coconut chutney or Peanut Chutney or Brinjal Gotsu.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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9 Comments Hide Comments

You’ve forgotten to add ginger to your recipe. I add freshly grated cocoanut and fresh ginger if I have, which adds more taste to my Venn pongal, otherwise, I add dry cocoanut (copra) and ginger powder. Most of the time I don’t roast the moong dhal for my Venn pongal, but I do for my Sakkarai Pongal.

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