Rava Pongal | South Indian Breakfast Recipe

Pongal is a traditional South Indian Breakfast recipe made with cooked rice and moong dal and topped with spices and curry leaves. I love this version where we used roasted rava instead of cooked rice makes more healthy and tasty.

 

Rava pongal taste and texture looks alike upma. Personally i prefer roasted rava because its rich texture and roasted fragrance.

 

 

Rava Pongal

Drizzle some melted desi ghee on the top of the Rava pongal before serving which makes recipe so moist and flavorful. You can serve this recipe in breakfast meal or tiffin meal. its good for kids as well as for adults.

 

 

Rava Pongal is very comfort and light to digest recipe which you can served in breakfast or lunch meal. Its a protein packed recipe and combination of spices and curry leaves with desi ghee.

 

Rava Pongal South Indian Breakfast

Rava Pongal is generally served with coconut chutney or sambhar.

 

Even you can try another version of pongal i.e. Ven Pongal or Khara Pongal..

 

4.75 from 4 votes
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Rava Pongal | South Indian Breakfast

Pongal is traditional south Indian breakfast made with cooked rice and moong dal but this time i used rava instead of rice. 

Course Breakfast
Cuisine South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 1 Cup Semoline/ Sooji
  • 1/2 Cup Split Yellow Gram/ Moong Dal
  • 1 /2 Tsp. Ginger, Finely Chopped
  • 1/2 Tsp. Green Chilies Finely Chopped
  • 4 Tbsps Desi Ghee
  • 1 Tsp. Cumin Seeds
  • 1/4 Tsp. Asafoetida
  • Salt to Taste
  • 1/2 Tsp. Black Pepper Powder to Taste
  • 3 Tbsps Cashewnuts Broken
  • 8-10 Curry Leaves

Instructions

  1. Dry Roast the yellow moong dal in non-stick pan for few minutes. Wash and drain it. 

  2. Cook in pressure cooker with 1 Cup water in pressure cooker on medium flame till to mushy. Keep aside to cool at room temperature.

  3. Dry roast the semolina in non-stick pan on medium flame for 3-4 minutes and keep aside to cool.

  4. Heat the ghee in pan, add asafoetida, cumin seeds and when they start crackle. add cashewnuts and saute for one minute on medium flame. 

  5. Add ginger, curry leaves, green chilies and saute for few seconds. 

  6. Add salt and pepper powder and 1 1/2 Cup water, mix well and bring it to boil.

  7. Add roasted semolina slowly, keep mixing to avoid lumps. 

  8. Add cooked moong dal and mix well. Cook on medium flame for 3-4 minutes and keep stirring it continously. 

  9. Serve with extra melted clarifying butter or desi ghee. 

Recipe Notes

Before serving, always add extra melted ghee on the top, it makes pongal more tasty. 

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