Rava pongal recipe 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 khara rava pongal recipe.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!
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
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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.
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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.
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Mix well.Measure and add water.
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It will be goey at this stage.Let it cook for for 2mins.Keep stirring without allowing any lumps to form.
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Cook covered for a minute.Mix well and cook until it comes together as a mass.
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Add ghee and bring together.It should come together without sticking.Switch off.
Recipe 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.
Steps to make Rava pongal recipe:
- 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! 🙂
Hello sharmilee.. tried your Khara rava pongal it turned out very well… thanks for the recipe… keep posting such simple n yummy recipes… 😊
The fotos are almost glittering…
Sharmi ,Is not necessary to dry roast the rava? The water quantity of cooking Dal is more than your rava sweet pongal recipe. Yesterday I made mushroom gravy by your receipe. It came out very well. Thanks a ton.
Dry roasting is not needed, I have roasted it along with ghee in step 4.For this 1 and 1/4 cups of water was just right