Rava Khara Pongal (Semolina/Sooji Spicy Pongal)

Rava Khara Pongal (Semolina/Sooji Spicy Pongal) - Plattershare - Recipes, food stories and food lovers
A perfect, simple and delicious breakfast that melts in mouth. Usually we make Pongal with rice and this is made with Semolina. So the time needed to make this is very less and it really adds a variety to breakfast with other simple menu for guests...
5 from 1 vote
Print Pin
Advertisement
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Served As: Breakfast, Dinner
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 2 cup Semolina 300 gms, or rava, or sooji rava sooji
  • 3/4 cup Moongh Dal 3/4 Cup moongh dal
  • 1 spoon Green Chillies or ginger and finely chopped ginger tea
  • 2 spoons Pepper tea
  • 1 spoon Cumin Seeds tea
  • 1-2 tsp Salt or as per taste
  • 1/4 spoon Turmeric Powder tea
  • Desi Ghee clarified butter 2 tb spoons
  • 7 Cashews
  • leaves Curry
Advertisement

Instructions
 

  • Powder the peppercorns and cumin seeds coarsely and keep aside._x000D_ Heat a pan. Dry roast the semolina/Rava till it starts to change the colour and transfer it to a bowl. Add the moongh dal to the pan and stir till nice aroma comes. Now add three cups of water to it._x000D_ Let it boil till the dal becomes soft but not mushy.
    Rava Khara Pongal (Semolina/Sooji Spicy Pongal) - Plattershare - Recipes, food stories and food lovers
  • It must be boiled but not over boiled. _x000D_ Now add 4 cups of water, turmeric powder and salt to the boiling moongh dal._x000D_ Add the roasted semolina gently and stir well so that it mixes well in water.
  • Keep the flame to medium or low and keep stirring patiently._x000D_ In 4 to 5 minutes the stuff gets well boiled and thick._x000D_ Switch off the stove._x000D_ In a sauting pan heat the ghee.
    Rava Khara Pongal (Semolina/Sooji Spicy Pongal) - Plattershare - Recipes, food stories and food lovers
  • Add the coarse powder, green chillies, curry leaves and cashews and wait till the cashews become golden colour. Transfer it to the Pongal. Mix well and serve hot with chutney or sambhar or pickle.

Recipe Notes

When you add water for the rawa see to it that there is minimum water in the pan. If the moongh dal pan already has water, reduce the water to be added for the semolina to boil. 
_x000D_
 
_x000D_
 
Explore Recipes by Tags easy recipespongal recipes

Please appreciate the author by voting!

5 from 1 vote
Advertisement

Subhashni Venkatesh
Subhashni Venkatesh

Leave a Reply