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5 from 2 votes

Rava Pongal | Sooji Pongal

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 Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 253kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan

Ingredients

  • 1 Cup Semolina (Sooji / Rava) 1 Cup - 250ml
  • ½ Cup Moong Dal
  • ¼ tsp Turmeric Powder
  • 4 Cups Water
  • 1 inch Ginger
  • 1 tsp Salt adjust to your taste

For Tempering

  • 2 tbsp Ghee (Clarified butter)
  • 1 tbsp Peppercorns
  • 1 tsp 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 1/2 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

  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

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 26.2g | Protein: 6.7g | Fat: 13.5g | Sodium: 9mg | Potassium: 198.1mg | Fiber: 1.2g | Calcium: 15.9mg | Iron: 1.2mg