rava pongal recipe | semolina pongal | sooji ka pongal recipe (2024)

rava pongal recipe | semolina pongal | sooji ka pongal recipe with detailed photo and video recipe. pongal is a popular south indian dish made with rice, moong dal and other dry spices. it is a purpose based dish and depending upon the time and season, it is either made as a sweet or savoury dish. but this recipe post is dedicated to rava based pongal where rice is replaced with semolina to make a dish similar to upma.

rava pongal recipe | semolina pongal | sooji ka pongal recipe with step by step photo and video recipe. pongal recipe is a versatile recipe which can be made with different types of rice alternatives. traditionally pongal is often made with rice, but there are other alternatives like poha, broken wheat, oats have taken over. one such popular alternative is rava or semolina which makes a perfect rava pongal for breakfast.

there are 2 varieties of pongal in general which is completely based upon its taste. the most popular one is chakkara or sweet pongal which is typically made during the festival season or in temples as prasadam. the other version is venpongal or savoury pongal which is generally made for morning breakfast and is served with dosa, idli or even with sweet dishes. both the dishes are made very similar with rice and moong dal. however, for sweet version jaggery or sugar is added and for savoury green chilli and pepper is added. in this recipe, i have showcased a savoury version of rava pongal or semolina pongal which can be a morning breakfast alternative.

the recipe for rava pongal is very simple and easy to prepare, yet some precautions and tips while making it. firstly, for this recipe of rava pongal, i have used coarse semolina or also known as bombay rava. i would not recommend using fine or even bansi rava as the medium sized rava is perfect for this recipe. secondly, i have roasted the rava before using it in the recipe which makes it more flavoured and tasty. you can also use store-bought roasted semolina to hasten the cooking process. lastly, the pongal has to be silky consistency when served for breakfast. hence if you are serving it later, warm it and bring it to a silky state by adding extra water.

finally, do visit my other related breakfast recipes collection with this post of rava pongal recipe. it includes recipes like rava kesari, sooji upma, oats upma, kanda poha, ven pongal,sakkarai pongal, bisi bele bath, puliyogare, puliyodharai recipe. in addition, i request you to visit my other related recipes collection like,

• vrat or festival recipes collection
• snacks recipes collection
• paratha recipes collection

rava pongal video recipe:

recipe card for rava pongal recipe:

how to make semolina pongal with step by step photo:

1. firstly, in a pressure cooker roast ¼ cup moong dal until they turn aromatic.
   
2. now add1 cup water and 1 tsp ghee.
   
3. pressure cook for 3 whistles on medium flame.
   
4. now in tawa, dry roast½ cuprava on low flame until it turns aromatic.
   
5. in a large kadai add in pressure cooked moong dal, 1¼ cup water and ½ tsp salt.
   
6. get the water to a boil.
   
7. further add in roasted rava slowly, stirring continuously.
   
8. stir and mash making sure there are no lumps.
   
9. stir until the water is absorbed completely, and rava is cooked.
   
10. cover and keep aside until you prepare tempering.
    
11. to prepare tempering heat3 tbsp ghee and add 1 tsp cumin, 2 tsp pepper,1 inch ginger and 1 chilli.
    
12. further, add10 cashew and roast until cashews turn golden brown.
    
13. now addpinch hing andfew curry leaves. allow to splutter.
    
14. pour the tempering over rava-moong dal mixture and mix gently.
    
15. mix until the pongal turns smooth and silky consistency.
    
16. finally, enjoy rava pongal with coconut chutney.
    

notes:

• firstly, roast the rava well to prevent from forming lumps.
• also, increase the amount of ghee for rich flavour.
• additionally, crushing pepper slightly will enhance the flavour and spiciness.
• finally, rava pongal recipe tastes great when served hot.