Rava Pongal
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[Based on 1 users]
Author vahchef Yield No Value
Published Sep 12, 2007 Cooking Time 1 hour
Recipe Type Desserts/Sweets Preparation Time 30 min
Ingredient Other Standing Time 1 hour

Recipe of Rava Pongal

Ingredient Name Quantity Unit
Rava 1 Cup
Moong Dal 1/2 Cup
Cashew Nuts 10 Numbers
Ghee 4 Tablespoons
Curry Leaves To Taste
Chopped Ginger 1 Teaspoons
Blackpeppercorn 1 Teaspoons
Cumin Seeds 1 Teaspoons
Salt To Taste


1. Fry the rava without any oil till it is really hot to touch.
2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
4. Pressure cook the moong dal with 1 cup of water.
5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
6. Add the required salt.
7. Allow this to boil well.
8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
9. While the rava is being cooked add the ghee little by little.
10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
12. This goes well with coconut chutney.
Posted Sep 12, 2007

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raghavan Oct 5, 2010
The taste was superb and the combination good.However,the water to be added to the dhal prior to adding the rava should be minimum 2 cups and not 1.This makes it very dry and the rava is not fully cooked.With 2 cups water,rava cooks well and is more juicy.

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