Broken Wheat Pongal Recipe / Godhuma Rava Pongal with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. Broken Wheat or Dalia or cracked wheat or couscous is made by milling whole raw wheat grains coarsely. It has high dietary fibre which helps to control blood sugar levels, magnesium content in it maintain a regular heartbeat, overcome fatigue and anaemia. I had some 1/2 packet of this samba godhuma leftover after making Tirunelveli Halwa during Diwali time and was wondering what is the best way to finish off the packet, this recipe came to my mind and made a blog post too. This Pongal is a healthy alternative to regular Pongal which gives a bloating feeling but even elderly people can have this without any worries. It pairs well with Tiffin Sambar, Coconut Chutney and Idli Dosa Sambar. I have already shared Upma and Payasam / Kheer using this broken wheat if interested check it.
Check my other Pongal Recipes like
Craked Wheat Pongal
Broken Wheat Pongal Recipe / Godhuma Rava Pongal is a healthy alternative to regular Pongal which gives a bloating feeling but even elderly people can have this without any worries. It pairs well with Tiffin Sambar, Coconut Chutney and Idli Dosa Sambar.
- 2 Cups Broken Wheat / Dalia
- ¼ Cup Moong Dal / பாசிப்பருப்பு
- 8 Cups Water / தண்ணீர்
- Salt / உப்பு As Required
- ¼ Cup Ghee / நெய் Link for Homemade Ghee
- 3 tsp Ghee / நெய் Link for Homemade Ghee
- 3 tsp Pepper Corns / மிளகு
- 2 tsp Cummin Seeds / Jeera / சீரகம்
- 4 to 5 Green Chilli / பச்சைமிளகாய்
- 1 Small Piece Ginger / இஞ்சி
- 1 Sprig Curry Leaves / கருவேப்பில்லை
- 1 Generous Pinch Hing / பெருங்காயம்
- 10 Cashew / முந்திரி
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First, measure and keep all the ingredients ready. Chop the ginger finely and slit the green chilli.
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Heat 1/2 tsp of ghee in a pan, add the cumin seeds and peppercorns. Roast for a while till nice aroma wafts without burning it. Once it cools down, crush in a mortar & pestle or pulse in a mixer, only half of the quantity of it.
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Keep the pulsed cumin seeds and peppercorns by side. To the same pan, pour 2 to 3 tsp of ghee, then add the green chilli, ginger, curry leaves and broken cashews.
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Sprinkle 1 generous pinch of hing, roast everything till golden colour and keep aside. To a pressure pan, pour 1 tsp of ghee and add the moong dal.
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Roast till golden colour. Then add the broken wheat and give 1 or 2 mixes. Pour 8 cups of water, add required salt and mix it.
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Pressure cook in medium flame for 3 whistles. Once the pressure subsides by itself, open the lid and add the roasted cumin seeds and peppercorns.
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Then add the fried green chilli, ginger, curry leaves and cashews. Top up with the remaining ghee and mix everything well.
Serve this Godhuma Rava Pongal with Khara Chutney.
Recipe Video
Tips for Godhuma Rava Pongal Recipe
1. Half the quantity of jeera and pepper can be crushed and used which adds more flavour and spiciness.
2. Do the roasting in low flame and ensure not to burn jeera and ginger, otherwise the pongal taste bitter.
3. Use good quality ghee and add it generously which gives softness and flavour to the dish.
4. Dalda can be used instead of ghee, which gives a hotel taste to the pongal. But due to it’s adverse health effects skip using it.
5. Use a heavy bottomed pan to avoid the Pongal getting burnt at the bottom.
6. Roasting moong dal is optional, but it lends nice aroma to the Broken Wheat Pongal Recipe.
7. Quantity of moong dal can be altered as per your taste, may be 2 tblsp,1/4 cup or 1/2 cup for 1 cup of broken wheat.
8. If preferred, add 1/4 tsp of turmeric powder, which gives yellow colour to the Godhuma Rava Pongal.
9. If the Pongal is watery after cooking, then pressure cook for another 2 whistles.
10. If the Pongal turns dry, then add 1 tbsp of ghee or 2 tbsp of milk.
11. Tempering, at last, helps to retain the flavour for a long time.
Broken Wheat Pongal Recipe
Method for Broken Wheat Pongal Recipe
1. First, measure and keep all the ingredients ready. Chop the ginger finely and slit the green chilli.
2. Heat 1/2 tsp of ghee in a pan, add the cumin seeds and peppercorns. Roast for a while till nice aroma wafts without burning it. Once it cools down, crush in a mortar & pestle or pulse in a mixer, only half of the quantity of it.
3. Keep the pulsed cumin seeds and peppercorns by side. To the same pan, pour 2 to 3 tsp of ghee, then add the green chilli, ginger, curry leaves and broken cashews.
4. Sprinkle 1 generous pinch of hing, roast everything till golden colour and keep aside. To a pressure pan, pour 1 tsp of ghee and add the moong dal.
5. Roast till golden colour. Then add the broken wheat and give 1 or 2 mixes. Pour 8 cups of water, add required salt and mix it.
6. Pressure cook in medium flame for 3 whistles. Once the pressure subsides by itself, open the lid and add the roasted cumin seeds and peppercorns.
7. Then add the fried green chilli, ginger, curry leaves and cashews. Top up with the remaining ghee and mix everything well.
Serve this Godhuma Rava Pongal with Khara Chutney.
Godhuma Rava Pongal Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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