Rava Pongal

My 253rd recipe, “Rava Pongal”, an easy, flavorful, healthy and delicious South Indian breakfast. Rice is a staple in my house and I cannot pass even a single day without having a little bit of rice. While I am on road trips, even if I don’t find Indian restaurants, I would atleast need any other Asian restaurant to have some rice and curry. At times when I know that it is difficult to find an Asian restaurant, I would make sure that I carry my electric rice cooker with me. Cutting the long story short, I am just crazy about rice.

However, since I strive to eat healthy and cut down on my carbs intake, I restrict my rice consumption to once per day. I try to make more wheat based dishes like pasta, chapati usually for dinner. And at times when I crave for classic rice based dishes like pongal, idli for dinner, I tend to switch ingredients and rely on products like oats, corn meal and rava / semolina.

Pongal is a classic South Indian dish made for breakfast / dinner. It is so simple to make and it can be the go-to dish when you have to get something on the table quickly. Since the Pongal festival is just around the corner, I wanted to post something that would be apt for that day. I have already posted my classic ven pongal and sakkarai pongal recipes last year. I had also written about the Pongal festival itself at that time. So this time around, I wanted to post variations of these two dishes I make.

After posting a Oats sweet pongal last week, now it is time for my Rava Pongal. Unlike a Upma, this rava pongal is different in texture. It is more smoother and creamier more like grits. As always I am not a huge fan for dishes made of rava. However, this rava pongal was one of my mom’s favorite breakfast and she used to make it frequently. And when had along with some chutney / sambar / kathirikai gotsu, this rava pongal will just slide from your mouth to your tummy 🙂

Rava Pongal

Rava Pongal

Revathi Palani

Rava Pongal is an extremely simple yet super flavorful, healthy and delicious South Indian breakfast made from sooji/semolina and moong dal.

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Cook Time 12 mins

Total Time 12 mins

Course Breakfast

Cuisine Indian

Servings 2

Ingredients

  

• 1/4 Cup Moong Dal
• 1 + 1 1/2 Cups Water
• 1/4 Cup Milk (Optional)
• 3/4 tsp Salt (adjust per taste)
• 1/2 Cup Rava | Semolina

To temper

• 1 Tbsp Ghee
• 1 tsp Ginger (finely chopped)
• 10 Cashews
• 2 tsp Pepper
• 2 tsp Jeera
• 1 sprig Curry leaves
• 1/8 tsp Asafoetida

Instructions

 

• First, add the moog dal along with 1 Cup of water to a pressure cooker. Pressure cook until moong dal is fully done. I kept for 2 whistles.
  <br><br><img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-1.jpg” alt=”pongal” width=”48%” />&nbsp;&nbsp;<img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-2.jpg” alt=”pongal” width=”48%” />
• Once the pressure subsides, remove the lid and mash the dal. Now add the remaining 1 1/2 Cups of water and the 1/4 Cup of milk. Mix well and let them come to a boil.
  <br><br><img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-3.jpg” alt=”pongal” width=”48%” />&nbsp;&nbsp;<img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-4.jpg” alt=”pongal” width=”48%” />
• Now, add the salt and rava to the pan. Keep stirring continuously until the rava is fully cooked. Turn off the flame.
  <br><br><img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-5.jpg” alt=”pongal” width=”48%” />&nbsp;&nbsp;<img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-6.jpg” alt=”pongal” width=”48%” /><br><br><img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-7.jpg” alt=”pongal” width=”48%” />&nbsp;&nbsp;<img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-8.jpg” alt=”pongal” width=”48%” />
• In a separate pan, heat the ghee and add the ingredients listed under “To temper”. Saute until the cashews turn golden brown.
  <br><br><img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-9.jpg” alt=”pongal” width=”48%” />&nbsp;&nbsp;<img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-10.jpg” alt=”pongal” width=”48%” /><br><br><img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-11.jpg” alt=”pongal” width=”48%” />&nbsp;&nbsp;<img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-12.jpg” alt=”pongal” width=”48%” />
  
• Add the tempering to the cooked rava and mix well until everything is combined.
  <br><br><img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-13.jpg” alt=”pongal” width=”48%” />&nbsp;&nbsp;<img src=”//revisfoodography.com/wp-content/uploads/2017/03/rapo-14.jpg” alt=”pongal” width=”48%” />
  
• Serve hot with chutney / sambar.
  <br><br><img src=”//revisfoodography.com/wp-content/uploads/2017/03/rava-pongal-1.jpg” alt=”rava pongal” width=”100%” />&nbsp;&nbsp;<img src=”//revisfoodography.com/wp-content/uploads/2017/03/rava-pongal-2.jpg” alt=”rava pongal” width=”100%” />&nbsp;&nbsp;<img src=”//revisfoodography.com/wp-content/uploads/2017/03/rava-pongal-3.jpg” alt=”rava pongal” width=”100%” />
  

Notes | FAQ

– I used a roasted rava. If your rava is not already roasted, you will have to dry roast it first before using.
– Adjust the quantity of water based on the type of rava you are using. The rava I use typically requires more water to cook.
– Vegans can skip the milk and instead of ghee can add vanaspati / coconut oil. However the flavor would differ.