Rava Pongal recipe or Rava Khara Pongal recipe with step by step photos using Autolysis method which makes it a very quick and filling breakfast or dinner that can be had along with coconut chutney and sambar.
I love anything that is made using Rava (Sooji or Cream of wheat). While most of the general population may whine about rava upma conveying their displeasure at having to eat it whenever it is served at home, I love it totally and let me not forget my other favorite the rava khichadi.
Pongal happens to be my favourite breakfast and if I’m not so worried about the calories at all, I would eat pongal and media vada along with coconut chutney and tiffin sambar for breakfast daily.
So it is no doubt that this rava pongal also happens to be my favourite. As the kids at home would not touch khara pongal even if their life depended on it, I make it only for myself whenever the husband is out of station either for breakfast or lunch, as he too prefers only the regular venn pongal or the millet pongal.
I stopped using vanaspati some 2 or 3 years ago and don’t even buy it anymore. So I use a combination of both ghee and oil while making pongal. Avoiding vanaspati will make you not so full after eating pongal and does not causes indigestion too.
I normally make it on stove top after cooking the moong dal but I tried adapting the Autolysis method which makes it even more easier. If not made properly, and the required amount of ghee is not added, rava pongal especially will surprise you by turning into an unholy sticky, gummy mass that you can actually use for sticking paper.
I have added the tempering while cooking itself as it blends in beautifully with the pongal making it more flavourful and tasty. But you can also add it in the last step like you will normally add while making the regular pongal.
Rava pongal with step by step photos:
1. Heat a pressure cooker and add moong dal. Dry roast over low flame till you get the aroma and the dal turns golden brown.
2. Add 1/2 cup water and after placing the weight in the vent pressure cook for 2 to 3 whistles. Keep aside for the pressure to release.
3. In a pan dry roast rava over low flame without changing its color till it is hot to the touch. Transfer to a plate. If you are using double roasted rava, you can skip this step.
4. Crush together black pepper corn and cumin seeds in a mortar and pestle.
5. In the same pan, heat both ghee and oil together. Temper by adding crushed pepper, cumin and cashew nuts and roast for 1/2 min. Add minced ginger, curry leaves, asafoetida and mix well.
6. Heat 1-1/2 cups water in a bowl and bring it to a rolling boil.
7. Open the pressure cooker, mash the dal, add the tempering, roasted rava, salt and immediately pour the hot water and mix well.
8. Immediately close the pan with its lid and place the weight in its vent and let it rest for 10-15 mins. No need to switch on the stove. Open the lid and mix once.
9. Hot and flavourful rava pongal is ready. Drizzle more ghee on top, if preferred.
10. Serve hot with coconut chutney and sambar.
Rava Pongal recipe details below:
- Rava (sooji or cream of wheat) - ½ cup
- Moong dal (paasi paruppu) - 2 tbsp
- Water - ½ cup + 1-1/2 cups
- Salt - to taste
- Whole black pepper corns - 1-1/2 tsp
- Cashew nuts - 5
- Cumin seeds - 1 tsp
- Curry leaves - 1 sprig
- Ginger, minced - 2 tsp
- Asafoetida - ⅛ tsp
- Ghee - 2 tbsp
- Oil - 2 tbsp
- Heat a pressure cooker and add moong dal. Dry roast over low flame till you get the aroma and the dal turns golden brown.
- Add ½ cup water and after placing the weight in the vent pressure cook for 2 to 3 whistles. Keep aside for the pressure to release.
- In a pan dry roast rava over low flame without changing its color till it is hot to the touch. Transfer to a plate. If you are using double roasted rava, you can skip this step.
- Crush together black pepper corn and cumin seeds in a mortar and pestle.
- In the same pan, heat both ghee and oil together. Temper by adding crushed pepper, cumin and cashew nuts and roast for ½ min.
- Add minced ginger, curry leaves, asafoetida and mix well.
- Heat 1-1/2 cups water in a bowl and bring it to a rolling boil.
- Open the pressure cooker, mash the dal, add the tempering, roasted rava, salt and immediately pour the hot water and mix well.
- Immediately close the pan with its lid and place the weight in its vent and let it rest for 10-15 mins. No need to switch on the stove. Open the lid and mix once.
- Hot and flavourful rava pongal is ready.
- Drizzle more ghee on top, if preferred.
- Serve hot with coconut chutney and sambar.
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