Today’s post is a melt in mouth Rava Khara pongal with step by step pics and tips to get a foolproof recipe. It’s a filling breakfast, as we add generous amount of ghee and can be prepared easily within 25 minutes. In hotels, they usually add vanaspathi / Dalda to get an amazing taste, but I didn’t use it, as all of us know the ill / adverse effects of vanaspathi. I have used ghee to get the softness and if you are too much calorie conscious, you can do the preparation with any sunflower oil too, but sure the taste and flavour will be missing. This rava pongal recipe can be paired with Idli sambar, Hotel style tiffin sambar, coconut chutney, tomato mint chutney and ulundhu vada too…..
1. Roasting moong dal is optional, but it adds nice flavour to the rava pongal recipe.
2. Moong dal quantity can be altered as per taste. I used 1/2 cup, so it was little yellowish.
3. If you want white white coloured pongal, reduce the moong dal to less than 1/4 cup. But there will be a difference in taste.
4. If preferred, add 2 pinch of turmeric powder for a yellow coloured pongal.
5. Use a heavy bottomed pan to avoid the pongal getting burnt at the bottom.
6. Frying the sooji in more ghee gives a non – sticky pongal.
7. Ghee can be replaced with vanaspathi / Dalda, which gives a hotel taste to the rava khara pongal.
8. Use good quality ghee and don’t reduce the quantity, as it lends softness and taste.
9. Tempering at last helps to retain the flavour for a long time. Also for shortcut, you can temper first and do the remaining steps (From step 4).
10. Do the tempering in low flame and ensure not to burn jeera and ginger, otherwise the pongal taste bitter.
11. If the pongal turns dry before serving, just add 1 tbsp of ghee or 2 tbsp of warm milk. Mix well and serve it.