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 Cup Rava / Sooji / Semolina
- 1/2 Cup Moong Dal
- 3 Cup Water + 1 Cup
- Salt As Required
- 1/4 Cup Ghee
- 1 Small Piece Ginger
- 1 Green Chilli
- 2 tsp Whole Pepper
- 2 tsp Jeera
- 2 Sprig Curry Leaves
- 10 Cashew Nuts
In a pan, add 1 tsp of ghee and roast moong dal till golden colour, this step is optional. Then pressure cook moong dal with 1 cup of water for 4 whistles.
Then mash the moong dal and keep aside. Heat 2 tbsp of ghee in a pan and add sooji. Roast sooji for 3 to 4 minutes in low flame, until it changes in colour slightly and nice aroma wafts.
Chop green chilli, ginger finely and crush half the quantity of jeera - pepper. Heat ghee in a pan, add ginger, green chilli, curry leaves and saute for a while. Then add jeera, pepper and give a quick stir, don't burn it. Finally add cashews and fry till golden colour. Keep by side.
In a heavy bottomed pan, roll boil 3 cups of water, simmer the flame and add the mashed moong dal. Then add the roasted sooji slowly and in a sprinkled way. Now add required salt.
Stir well and ensure there is no lumps. Mix well till all the water is absorbed and cook covered for 2 to 3 minutes in low flame. Ensure the sooji is cooked well and add the remaining ghee.
1. Roasting moong dal is optional, but it adds a 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 a little yellowish.
3. If you want 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 pinches 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 vanaspati / 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 a 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.