Rava Pongal | Semolina Pongal | Easy Breakfast Recipe

Rava Pongal is a soft, delicious savoury pudding made with Semolina (Rava) and cooked Moong dal (lentil). Served as a breakfast or light dinner with chutney / sambhar.

The Pongal festival Menu is quite exhaustive at our home : Rasam is usually not made that day and any variety of Pongal cooked for the festival is eaten for breakfast (post the puja) and then we begin the lunch preps. Carbs / calorie count is for another day, isn't it? :-))

This is a savoury dish thats served in Pongal at our home. Kids are now getting picky with the usual Ven Pongal & Chakkarai Pongal varieties, so we have ventured to make other varieties on festival days - both from an intention to consume millets / whole grains and also as a break from the usual fare. Kodo Millet (Varagu Pongal) is another non-rice variation we make on the festival days or for breakfast

It's a signature dish of Amma's which she learnt from my youngest aunt (Mami) who makes this pongal spot on, every time we visit her! 

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Tips to get a soft, gooey Rava Pongal every time

1. Do not scrimp on ghee, else you would get a dry consistency of this pongal which isnt appeasing. and yes , like most pongal varieties, this needs to be had piping hot as is or with Tiffin Sambhar / Coconut Chutney /coriander - coconut Chutney / Thakkali Chutney/ Gothsu (Spicy tamarind gravy : our preferred side dish) 
2. Roast the Rava (Semolina) well to ensure it fluffs up beautifully when the pongal is made
3. If making this pongal in the cooker, then the water / cooking time would vary. Adjust accordingly.
4. Keep a kettle full of boiling water to adjust the gooey consistency. Do not add cold / room temperature as it forms lumps in the pongal. The quantum of hot water required to make this pongal totally depends on the quality and quantity of semolina and dal required. As a rule of thumb, you need about 3.5 cups of hot water (excluding the water needed to boil the dal) for every cup of medium grit semolina.
5. FIne Semolina (Chiroti rava) is usually not used in this recipe. If using, adjust water proportion accordingly.
6. If you don't have / use Semolina, you can sub with Godhuma Rava (cracked wheat) and make the Godhuma Rava similarly. Click here for the recipe
7. Give the pongal a good resting time - about 5 mins after its done. It will set well and you can scoop it out well, else it may be gooey but lumpy

Off to the recipe.

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A few more savory and sweet pongal varieties from my kitchen

Tri-colour Quinoa Pongal | How to make Quinoa Ven Pongal 

Quinoa Ven Pongal is a Gluten Free, Nutritious Pongal made with Quinoa and split green gram. Served for breakfast, brunch or dinner with Chutney or sambhar

Check out this recipe

Little Millet Pongal | Samai Pongal Recipe | GF Dishes

Samai or Little Millet Pongal is a quick, nutritious and filling Gluten Free breakfast or dinner made with Little Millet and Moong dal. Served hot with Chutney and / or sambhar .  

Check out this recipe

How to make Ven Pongal | வெண் பொங்கல் | Khara Pongal recipe

Ven Pongal is a classic dish from Tamilnadu where Rice and lentils are cooked to a pudding consistency. Offered to God at temples or made for a quick breakfast too

Check out this recipe

Instant Pot Godhuma Rava Pongal

A savoury pongal (or pudding) made in Instant Pot with broken wheat grits and lentils. Served as breakfast with chutney and sambhar

Check out this recipe

Brown Rice Chakkara Pongal | கைக்குத்தல் அரிசி சர்க்கரை பொங்கல்

Brown Rice Chakkara Pongal is a delicious Brown Rice - Jaggery pudding made in Southern India for festivals and special ocassions. Served as an offering to the Gods.

Check out this recipe

Prep time : 20 mins, Cook time : 20 mins ,serves : 3

Rava Pongal | Semolina Pongal | Easy Breakfast Recipe

Ingredients to make Soft Rava Pongal:

• Rava / Bombay Rava / Sooji - 1 cup
• Moong dal / split green - ¼ cup
• Hot water - 3.5 cups (use as needed)
• Ghee - 4 TBSP
• Salt - to taste
• Jeera (cumin seeds) - 1 tsp
• Whole black pepper - ½ tsp
• crushed / grated ginger -1 tsp
• Asafoetida / Hing - a generous pinch
• Turmeric - a small pinch
• Cashew bits - 1 TBSP
• Curry leaves - few

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How to make Rava Pongal

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1. Dry roast cumin, pepper. Powder this coarsely.
2. In a pan, heat 1 teaspoon ghee. Roast the moong dal till nice aroma wafts out. Transfer to a plate. Soak the moong dal in ½ cup of water for 20 mins. Pressure cook for 2 whistles with little water till soft and mushy, keep aside.
3. I would like to boil the soaked dal in an open pan for 15-20 till done, but not mushy (see pic collage above)
4. In a thick bottomed pan, add 2 tablespoon more of rava / sooji and roast like you would roast for Upma on medium flame till aromatic. Add the crushed cumin and pepper powder from step 1 and roast for 1 more min. Cool
5. Bring 3.5 cups of water to a rolling boil, add a pinch of turmeric and add the cooked dal with the cooked dal.
6. When the mixture comes to a rolling boil, add the salt and turmeric, and the roasted sooji mixture in batches and slowly whisk to get a upma kind of consistency. Add 1 teaspoon more of ghee, mix and cook covered for 5-7 mins.
7. In a non stick pan, add the remaining ghee, fry cashew, asafoetida, grated ginger and curry leaves. Add this tempering to the pongal, check for salt and spices. Add any remaining ghee and mix well.
8. Serve hot with coriander - coconut Chutney / Tiffin Sambhar or even Gothsu like we did

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Rava Pongal | Semolina Pongal | Easy Breakfast Recipe

Kalyani

Rava Pongal is a soft, delicious savoury pudding made with Semolina (Rava) and cooked Moong dal (lentil). Served as a breakfast or light dinner with chutney / sambhar.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast, Brunch

Cuisine South Indian, Tambrahm, Tamilnadu Cusine

Servings 3 servings

Equipment

• Pressure Cooker Sub with Open Pot, See Notes
• Thick Bottomed Pan
• Ladle
• Grater

Ingredients

  

1x2x3x

• 1 cup Semolina Rava / Bombay Rava / Sooji
• ¼ cup Split Green gram Moong Dal / Pasi Paruppu
• 3.5 cups Hot water use as needed, See Notes
• 4 tablespoon Ghee
• 1.5 teaspoon Salt or to taste
• 1 teaspoon Cumin seeds jeera
• ½ teaspoon Whole black pepper Milagu
• 1 teaspoon Grated ginger
• ¼ teaspoon Asafoetida Hing, skip for GF
• ¼ teaspoon Turmeric
• 1 tablespoon Cashew bits
• 1 sprig Curry leaves

Instructions

 

• Dry roast cumin, pepper. Powder this coarsely.
• In a pan, heat 1 teaspoon ghee. Roast the moong dal till nice aroma wafts out. Transfer to a plate. Soak the moong dal in ½ cup of water for 20 mins. Pressure cook for 2 whistles with little water till soft and mushy, keep aside.
• I would like to boil the soaked dal in an open pan for 15-20 till done, but not mushy (see pic collage here)
• In a thick bottomed pan, add 2 tablespoon more of rava / sooji and roast like you would roast for Upma on medium flame till aromatic. Add the crushed cumin and pepper powder from step 1 and roast for 1 more min. Cool
• Bring 3.5 cups of water to a rolling boil, add a pinch of turmeric and add the cooked dal with the cooked dal.
• When the mixture comes to a rolling boil, add the salt and turmeric, and the roasted sooji mixture in batches and slowly whisk to get a upma kind of consistency. Add 1 teaspoon more of ghee, mix and cook covered for 5-7 mins.
• In a non stick pan, add the remaining ghee, fry cashew, asafoetida, grated ginger and curry leaves. Add this tempering to the pongal, check for salt and spices. Add any remaining ghee and mix well.
• Serve hot with coriander - coconut Chutney / Tiffin Sambhar or even Gothsu like we did

Notes

Tips and tricks to get soft and gooey pongal

1. Do not scrimp on ghee, else you would get a dry consistency of this pongal which isn't appeasing. and yes , like most pongal varieties, this needs to be had piping hot as is or with Tiffin Sambhar / Coconut Chutney /coriander - coconut Chutney / Thakkali Chutney/ Gothsu (Spicy tamarind gravy : our preferred side dish) 
2. Roast the Rava (Semolina) well to ensure it fluffs up beautifully when the pongal is made
3. If making this pongal in the cooker, then the water / cooking time would vary. Adjust accordingly.
4. Keep a kettle full of boiling water to adjust the gooey consistency. Do not add cold / room temperature as it forms lumps in the pongal. The quantum of hot water required to make this pongal totally depends on the quality and quantity of semolina and dal required. As a rule of thumb, you need about 3.5 cups of hot water (excluding the water needed to boil the dal) for every cup of medium grit semolina.
5. FIne Semolina (Chiroti rava) is usually not used in this recipe. If using, adjust water proportion accordingly.
6. If you don't have / use Semolina, you can sub with Godhuma Rava (cracked wheat) and make the Godhuma Rava similarly. Click here for the recipe
7. Give the pongal a good resting time - about 5 mins after its done. It will set well and you can scoop it out well, else it may be gooey but lumpy

Keyword Light Dinner, Pongal, Pongal Varieties, Rava Pongal

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