Rava Pongal is a tasty, mild spicy breakfast made by cooking rava with moong dal, tempered spices, ghee and cashews. Rava Pongal is a good choice when you are tired of making regular pongal and is a good choice of menu for functions. How to make Rava Pongal is explained in this post with step by step pictures.
Rava Pongal is a simple south indian breakfast recipe.I tried this Rava Pongal Recipe today morning for breakfast and should say it came out so good and that justifies the post today itself.
Rava pongal is very easy to make but little tricky too.A small mistake while cooking rava and the whole thing can get spoiled.I have tasted Rava Pongal only once in a house warming function and it was so good that I shamelessly asked for second serving too 🙂
I have tried rava sweet pongal twice but this is the first time I am trying this Kara Rava Pongal.Yesterday suddenly had the craving to eat rava pongal that I tasted in a function long back so made it today morning and enjoyed it.One thing I understood was the Perfect Rava Pongal should be greasy and not sticky so the key to get the Hotel Style Rava Pongal Recipe is to add more oil and to fry the rava so that it is not sticky.Do check the steps and my notes for more detailed information.
I am really happy with the way this rava pongal turned out, it was perfect for me greasy, soft and yet not sticky while eating.Do try this and let me know!
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📖 Recipe
Rava Pongal
Rava Pongal is a tasty, mild spicy breakfast made by cooking rava with moong dal, tempered spices, ghee and cashews. Rava Pongal is a good choice when you are tired of making regular pongal and is a good choice of menu for functions. How to make Rava Pongal is explained in this post with step by step pictures.
Ingredients
- 1/2 cup fine rava / sooji
- 1 and 1/4 cups water (for cooking rava)
- 1/4 cup split moong dal
- 1 cup water (for cooking moong dal)
- 1 tbsp ghee
- salt to taste
To temper:
- 3 tbsp cooking oil
- 8 nos cashews broken
- 2 tsp pepper corns
- a small sprig of curry leaves
- 1 tsp jeera
- 1/2 inch ginger
- 1 small green chilli sliced
- a tiny pinch of hing
Instructions
-
Measure rava and moong dal and keep aside.First in a pressure cooker, roast moong dal until slightly golden.Then add water.
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Pressure cook for 5 whistles.Mash it well and set aside.
-
Get ready with all the ingredients.First heat oil in a pan – first add jeera, pepper corns then add all other ingredients.Fry till cashews turn golden.
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Add rava, fry for a minute.Then add mashed moong dal.
-
Mix well.Measure and add water.
-
It will be goey at this stage.Let it cook for for 2mins.Keep stirring without allowing any lumps to form.
-
Cook covered for a minute.Mix well and cook until it comes together as a mass.
-
Add ghee and bring together.It should come together without sticking.Switch off.
Notes
- Do not compromise on the quantity of oil and ghee, then the mixture will turn pastey.
- Cook covered for few mins so that it turns nonsticky.Make sure to use a thick bottomed pan so that it doesn’t stick to the bottom.
Nutrition Facts
Rava Pongal
Amount Per Serving (125 g)
Calories 417
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 17g
Cholesterol 19mg6%
Sodium 99mg4%
Potassium 281mg8%
Carbohydrates 31g10%
Fiber 11g46%
Sugar 2g2%
Protein 10g20%
Vitamin A 88IU2%
Vitamin C 3mg4%
Calcium 59mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Rava Pongal Recipe Step by Step
- Measure rava and moong dal and keep aside.First in a pressure cooker, roast moong dal until slightly golden.Then add water.
- Pressure cook for 5 whistles.Mash it well and set aside.
- Get ready with all the ingredients.First heat oil in a pan – first add jeera, pepper corns then add all other ingredients.Fry till cashews turn golden.
- Add rava, fry for a minute.Then add mashed moong dal.
- Mix well.Measure and add water.
- It will be goey at this stage.Let it cook for for 2mins.Keep stirring without allowing any lumps to form.
- Cook covered for a minute.Mix well and cook until it comes together as a mass.
- Add ghee and bring together.Cook until it comes together without sticking.Switch off.
Serve hot or warm.
Serve hot or warm and with a drizzle of ghee…its heaven I say!
Expert Tips
- Do not compromise on the quantity of oil and ghee, then the mixture will turn pastey.
- Cook covered for few mins so that it turns nonsticky.Make sure to use a thick bottomed pan so that it doesn’t stick to the bottom.
