Rava Pongal

Comments : 2 Posted in : Breakfast Recipes on by : lathus kitchen

While there are many variations in “Pongal”, Rava Pongal is one such flavorsome and tasty variant of Pongal.

I love to make pongal at least twice in a week because it’s easy to make and is extremely healthy. Making pongal using rava is relatively healthy as compared to the rice version. In this I am adding half of Sooji(rava) and half millet rice to make it more healthy.

Pongal is the harvest festival in Tamilnadu and is  dedicated to sun God. As a child I grew up celebrating this festival for 4 days from January 14th to January 17th and it’s a festival of joy and fun.

People traditionally prepare pongal using newly harvested rice and offer it to Sun God thanking for the good harvest season with prayers and share the pongal dish to relatives and friends.

The month of harvest is known as “tai masam” in Tamil therefore the festival is called as “tai pongal” in Tamilnad.

I can go on and on about the festival as its a four days festival celebrated in Tamilnadu and most of southern parts of India. While its celebrated all over India but it’s a very popular festival in southern part of India.

Coming to the recipe, I made this using fresh homemade ghee which adds  more flavour to the recipe.  homemade ghee can be made using homemade butter please refer to my earlier blogs .

Prep time :10 minutes

Cook time :20 minutes

Total cook time :30 minutes

Course:Main

Cuisine :South Indian

Servings :4

Ingredients :

Rava: 1/2 Cup

Millet: 1/2 cup

Ginger: 1 inch

Curry leaves: 4 Springs

Cashews:15

Jeera: 1 tbsp

Peppercorns: 1 tbsp

Salt: As per taste

Ghee: 2 tbsp

Instructions :

Firstly  chop the ginger and keep aside or even it can be grated .

Wash the moong dhal and millet nicely of you are not using miller no problem wash the Suji as there will be tinny dust particles or stones or wash nothing nicely.

Add the chopped ginger and curry leaves in to the washed dhal and Sooji.

Also add half spoon of jeera and pepper and other half we will use for tempering.

We are going to pressure cook this mixture by adding salt for 5 whistles so that you get the mashy consistency.

Once its cooked release the pressure and keep aside.

Take a pan once its hot add two spoons of ghee temper jeera and peppercorns once the flavour from the pepper released to the ghee add curry leaves and fry for some more time.

Add cashews and fry all the Ingredients till the cashew turns golden.

Add the temper to the cooked dal and rice and mix well.

Delicious healthy Rava Pongal is ready to be served with chutney and sambar.

Rava Pongal with Cocunut Chutney recipe

Lathus Kitchen

 

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Rava Pongal

Rava Pongal is a yummy variation of the traditional Pongal. It is extremely health & very easy to make

Course Breakfast
Cuisine South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author lathus kitchen

Ingredients

  • 1/2 cup Rava
  • 1/2 cup Millets
  • 1 inch Ginger
  • 4 springs Curry Leaves
  • 15 nos Cashewnuts
  • 1 tbsp Jeera
  • 1 tbsp Peppercorns
  • 2 tbsp Ghee
  • Salt As per Taste

Instructions

  1. Chop the ginger and keep aside or even it can be grated .


  2. Wash the moong dal and millet nicely of you are not using miller no problem wash the Suji as there will be tinny dust particles or stones or wash nothing nicely.


  3. Add the chopped ginger and curry leaves in to the washed dhal and Sooji.


  4. Also add half spoon of jeera and pepper and other half we will use for tempering.


  5. We are going to pressure cook this mixture by adding salt for 5 whistles so that you get the mashy consistency.


  6. Once its cooked release the pressure and keep aside.


  7. Take a pan once its hot add two spoons of ghee temper jeera and peppercorns once the flavour from the pepper released to the ghee add curry leaves and fry for some more time.


  8. Add cashews and fry all the Ingredients till the cashew turns golden.


  9. Add the temper to the cooked dhal and rice and mix well.


  10. Delicious healthy rava pongal is ready to be served with chutney and sambar. 

 

 

2s COMMENTS

2 thoughts

    • lathus kitchen
      August 28, 2018 at 6:23 pm

      Thank you Stuti Mishraji.

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