Saturday, April 27, 2013

Rava Pongal/ Rava Semia Pongal

Recently I visited my cousin's house and was introduced to this recipe. I was impressed both by the taste and texture and wanted to share with my readers. This dish can be relished either as a tiffin or for dinner. Hope you enjoy it as well!


1 cup of rava/ sooji
3/4 cup of semolina
4 cups of water

pinch of turmeric
oil as required
salt as required

For seasoning: 

8 cashew nuts
8-10 whole black pepper
1 tsp of cumin seeds
1 tbsp of finely chopped ginger
10 curry leaves
pinch of  asafoetida powder


1.Add the rava and semolina to the skillet and dry roast them. As they turn golden brown, transfer to a plate.
2.Crush the black pepper for spiciness. Heat the oil in the pan and add the seasoning in medium flame. As the cashew nuts turn golden brown and the cumin seeds sputters, add water.

3.Bring it to boil. Add the rava, semolina, turmeric and salt to the boiling water, stirring continuously.

4.Close the lid for 10 minutes in medium flame. Mix well. Serve with chutney/ sambhar. 


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