Rava Pongal
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Rava Pongal

Tasty Breakfast!!

Priyadharsini

Ingredients

3-serving
  1. 1 Cup Rava Bombay
  2. 1/4 Cup Moong Daal Yellow
  3. 3 Greenchillies
  4. 12 Cashew
  5. 1 Ginger (chopped) Slice
  6. 1 Sprig Curry Leaves
  7. 2 Tablespoons Coriander Chopped
  8. 4 Tablespoons Coconut Grated
  9. 1 Teaspoon Cumin
  10. 1/2 Teaspoon Peppercorns
  11. 1/2 Teaspoon Mustard
  12. 1/4 Teaspoon Turmeric Powder
  13. 1 Pinch Hing
  14. 4 Tablespoons Ghee

Method

30 mins
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    Heat a tsp of ghee in a kadai and roast rava in it until it is fragrant and light,remove and let it cool.

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    Dry roast moong dal in another kadai and water to it and add a tsp of ghee,turmeric and let it boil and lower the flame and cook until it is slightly mushy.Strain the dal and reserve the liquid.

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    Heat 2 tbsp ghee and 1 tbsp oil in a kadai and crackle mustard seeds and jeera. Add finely chopped ginger and green chillies and fry a bit,then add hing,curry leaves and add water to it.

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    Measure the water reserved from boiled moong dal and in addition to that add water which should be in the ratio of 2 1/2 cups water for 1 cup of rawa.

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    Now add roasted rava and mix it simultaneously to avoid the formation of lumps. In a small tadka pan heat a tsp of ghee and add cashew nuts and fry until golden in color. Add grated coconut,fried cashew nuts and a tbsp of ghee and mix well.

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    Garnish with coriander and grated coconut and serve it hot with coconut chutney or sambar.

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