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Rava Pongal

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Rava Pongal Recipe, How To Make Rava Pongal Recipe

Rava pongal is a simple South Indian breakfast recipe similar to ven pongal, the only difference is rava is used instead of rice.

Pongal is a well-liked rice dish in Tamil Nadu, Andhra Pradesh and Sri Lanka. In Tamil the basis "pong" or in Telugu "pongu" means to " boil over" or "pour over".

The biggest part of the Pongal festival on the Surya Pongal day is preparing the Pongal dish. A sweet form of Pongal known as "Sakkarai Pongal is produced with rice combined with moong dal and cooked with ghee, raisins and cashew nuts including jaggery. Customarily, Pongal is cooked in clay pots, on stoves constructed with stones and wood utilized as fuel. Once it heats up and begins to boil over, all people shout... Read More..

About Recipe

How to make RAVA PONGAL

(14 ratings)
2 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
RAVA PONGAL
Author : Vahchef
Main Ingredient : sooji/semolina
Servings : 2 persons
Published date : October 29, 2016


Ingredients used in RAVA PONGAL
• Ghee - 2 tea spoon.
• Moong dal - 1/2 cup.
• Semolina - 1 cup.
• Cumin seeds - 1/2 tea spoon.
• Pepper - 1/2 tea spoon.
• Cashew nuts - 8 numbers.
• Ginger(finely chopped) - 1 tea spoon.
• Green chillies - 2 numbers.
• Curry leaves - 2 springs.
• Water - as required.
• Asafoetida - 1 pinch.
• Salt - to taste.
Method:
  • Heat ghee in a pan, add split moong dal and saute it until it nicely.
  • Now transfer roasted moong dal into a boiling water pan and cook it for 70% with the lid on it.
  • Heat little ghee in the same pan, add cumin seeds, pepper, cashew nuts, ginger, green chilies, curry leaves, semolina, asafoetida and saute it.
  • Once moong dal is cooked add salt, semolina mixture, little water and mix it, later cook for 2-3 minutes with the lid on it.

Now Rava Pongal is ready to serve with coconut or ginger chutney.






Cooking with images





Articles


The biggest part of the Pongal festival on the Surya Pongal day is preparing the Pongal dish. A sweet form of Pongal known as "Sakkarai Pongal is produced with rice combined with moong dal and cooked with ghee, raisins and cashew nuts including jaggery. Customarily, Pongal is cooked in clay pots, on stoves constructed with stones and wood utilized as fuel. Once it heats up and begins to boil over, all people shout out "pongalo pongal". This indicates plenty and success for the year onward. The dish is first offered to Sun and after that given to people

Pongal is made from white rice (usually ponni raw rice and even sona masuri).  To consider a healthy lifestyle, you may use brown rice alternatively.  Traditionally rice and daal are cooked initially.  Then ghee is heated, to fry cumin, pepper, ginger, and cashews, and that is added to the cooked rice.  You can do it in either case.  Also, whole peppercorns can be used for Pongal.

 Varieties of Pongal:

There are two types of pongal, Chakkara or sakkarai Pongal that is a sugary, and Venn Pongal, made from clarified butter. The term khara pongal commonly identifies spicy pongal, and is a very common breakfast meal in Tamil Nadu and Andhra Pradesh. The rice boiled with milk and jaggery while in the Pongal festival is known as Chakkara pongal.

Khara pongal also is a healthy breakfast on a hectic morning and come quite convenient as an easy option. All it requires is pressure cooking rice and dals and flavoring with delicious spices like cumin and pepper.



 

Comments & Reviews

 

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Recent comments

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Crafts And More Posted on Mon Oct 12 2015

Too good?

Reply 0 - Replies
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altab madbar Posted on Fri Jan 15 2016

curry leaf na ho to tejpatta de sakte?

Reply 0 - Replies

 


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