Rava
Pongal/Rava Khara Pongal is a very easy and super delectable breakfast recipe
made in South India. Rava Pongal is very filling and can be served with either
with chutney or sambar. If you want a very tasty and non-sticky rava Pongal you
have to roast both rava and dal separately and you must be generous in adding
ghee when making the Pongal. Do try out this delicious and tempting Rava Pongal
and post your comments here. Meanwhile do check out other Pongal Recipes here
and interesting Breakfast recipes here.
Here’s how
to make Rava Pongal/Rava Khara Pongal with step by step photos…
Rava/Sooji
|
1 cup
|
Moong Dal/Paasi Paruppu
|
½ cup
|
Salt
|
As needed
|
Water
|
1 ½ cup for cooking moong dal
|
Water
|
2 ½ cup for cooking rava
|
Ghee
|
1 tsp
|
For
Tempering
Ghee
|
2 tbsp
|
Oil
|
1 tbsp
|
Green Chillies/Pacha Milagai
|
1 slit & cut
|
Ginger/Inji
|
1 inch piece finely chopped
|
Cashew nuts/Mundhiri Paruppu
|
8-10 chopped
|
Whole Black Pepper/Milagu
|
1 tsp
|
Cumin Seeds/Jeeragam
|
1 tsp
|
Curry Leaves/Karuvepilai
|
2 springs [12-15]
|
Asafoetida/Perungayam
|
¼ tsp
|
Preparation
Time: 10 minutes Recipe Category: Breakfast
Cooking
Time: 20 minutes Recipe Cuisine: South Indian
Author:
Priya Anandakumar
Types of Pongal
Vadai Varieties
Ullundhu Vadai/Urad Dal Vadai [with onions]
Ullundhu Vadai/Urad Dal Vadai [without onions]
Check out different types of traditional Payasam Varieties here
Method
Measure
the required amount of moong dal and add it to a pan. Dry roast the moong dal
until nice aroma arises and switch off the stove.
Add the
roasted moong dal to the pressure cooker, add 1 ½ cup of water to the pressure cooker.
Pressure
cook for 3-4 whistles and switch off the stove. Wait for the steam to release
all by itself.
Meanwhile
dry roast the rava/sooji until nice aroma arises and switch off the stove.
Open
the pressure cooker and transfer the cooked dal to a kadai/pan and switch on
the stove.
Add
required salt, 2 cups of water to the kadai.
Let it
come to rolling boil. Reduce the flame and add the roasted rava slowly with one
hand and stir with the other hand to avoid forming any lumps.
Cover
and cook the rava with dal along with 1 tsp of ghee for about 5-8 mins or until
well done. Keep stirring in between to avoid getting burnt and switch off the
stove.
Heat
ghee + oil [3 tbsp] in a pan, add green chillies, ginger and fry for about
30-40 seconds, add cashew nuts, black pepper, cumin, asafoetida/perungayam and
curry leaves. Fry until the curry leaves turn crispy and switch off the stove.
Now pour
the tempering over the Pongal and mix well.
Yes,
delicious and tempting Rava Pongal is ready to be enjoyed, serve it hot with
coconut chutney or sambar or even with kotsu.
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you all for visiting my space, please come back again for more yummy and
delicious breakfast recipes from my kitchen.
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Priya Anandakumar