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Rava Pongal recipe | South Indian Breakfast | Sooji Pongal | Semolina Pongal |

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Tarla Dalal

09 August, 2017

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Table of Content

About Rava Pongal, South Indian Breakfast Recipe

Ingredients

Methods

How to make Rava Pongal, South Indian Breakfast Recipe

Nutrient values

Rava Pongal recipe | South Indian Breakfast | Sooji Pongal | Semolina Pongal |

Rava Pongal, also known as Sooji Pongal or Semolina Pongal, is a comforting and flavorful South Indian breakfastdish. It is a delightful twist on the traditional Ven Pongal, which is usually made with rice and moong dal. In this variation, rava (semolina) replaces rice, giving the dish a softer, lighter texture and a toasty aroma. The combination of roasted rava and cooked yellow moong dal creates a warm, satisfying meal that pairs beautifully with coconut chutneyand sambar.

The main ingredients used to make Rava Pongal include ½ cup semolina (rava/sooji), ¼ cup yellow moong dal (split yellow gram), and 2½ tablespoons ghee. The tempering includes asafoetida (hing), cumin seeds (jeera), cashew nuts (kaju), curry leaves (kadi patta), finely chopped ginger (adrak), and coarsely crushed black pepper (kalimirch). A touch of salt balances all the flavors perfectly. Finally, a drizzle of melted ghee before serving adds richness and enhances the taste, giving the dish its signature South Indian aroma.

To prepare this dish, the yellow moong dal is first dry-roasted for a few minutes to bring out its nutty flavor. It is then pressure-cooked until soft and mashed to a smooth consistency. Similarly, the rava is roasted separately to remove its raw smell and achieve a light, golden hue. Roasting the rava properly is key to ensuring a fluffy and lump-free Pongal. This step also enhances the aroma and makes the dish more flavorful.

In the next step, ghee is heated in a pan, and the tempering is prepared by adding asafoetida, cumin seeds, and cashew nuts, followed by curry leaves, ginger, and black pepper. The fragrant tempering forms the heart of Rava Pongal, infusing it with the signature South Indian touch. Then, 1½ cups of water are added and brought to a boil before gradually mixing in the roasted rava while stirring continuously to prevent lumps. Once the mixture thickens, the cooked moong dal and salt are added, and everything is stirred well to form a smooth, creamy texture.

The final step is to serve hot Rava Pongal with a drizzle of melted ghee on top. The ghee not only enhances the flavor but also keeps the Pongal moist and aromatic. The subtle heat from black pepper, the crunch from cashews, and the mild spice of ginger make this dish comforting and satisfying. It’s a wholesome breakfast that provides warmth and nourishment, making it perfect for both festive mornings and everyday meals.

Rava Pongal holds a special place in South Indian cuisine because of its simplicity, aroma, and versatility. Some people even prefer it over the traditional rice-based Pongal because the roasted semolina gives a more aromatic and lighter finish. Whether served during festivals, temple offerings, or leisurely weekend breakfasts, Sooji Pongal remains a beloved dish that captures the essence of South Indian comfort food — simple, flavorful, and made with love.

You can also try other rava based recipes like the Rava Vada and Onion Rava Dosa .

Ingredients

for Rava Pongal

1/2 cup semolina (rava / sooji)

1/4 cup yellow moong dal (split yellow gram)

2 1/2 tbsp ghee

1/8 tsp asafoetida (hing)

1/2 tsp cumin seeds (jeera)

2 tbsp cashew nuts (kaju) , broken into pieces

8 curry leaves (kadi patta)

1/2 tsp finely chopped ginger (adrak)

1/2 tsp coarsely crushed black pepper (kalimirch)

salt to taste

For Serving

melted ghee

Method

for Rava Pongal

Put the yellow moong dal in a broad non-stick pan and dry roast on a medium flame for 3 minutes.
Wash the dal and drain it well.
Combine the washed dal and ¾ cup of water in a pressure cooker and cook on a medium flame for 6 whistles.
Allow the steam to escape before opening the lid. Keep aside to cool slightly.
Once cooled, mix it well using a whisk till smooth. Keep aside.
Put the semolina in a broad non-stick pan, and dry roast on a medium flame for 3 minutes.
Transfer it on a plate and keep aside.
In the same pan heat the ghee, add asafoetida and cumin seeds and sauté on a medium flame for few seconds.
Add the cashewnuts and sauté on a medium flame for 1 minute.
Add the curry leaves, ginger and black pepper powder and sauté on a medium flame for few seconds.
Add 1½ cups of water, mix well and bring it to boil.
Add the roasted semolina gradually, and keep mixing it continuously, so that no lumps are formed and cook on a medium flame for 2 minutes, while stirring it continuously.
Add the cooked moong dal and salt, mix well and cook on a medium flame for 2 minutes, while stirring it continuously.
Serve immediately with melted ghee.

Rava Pongal, South Indian Breakfast Recipe recipe with step by step photos

How to make Rava Pongal, South Indian Breakfast Recipe

1. To make the Rava Pongal, South Indian Breakfast Recipe, Put the 1/4 cup yellow moong dal (split yellow gram) in a broad non-stick pan and dry roast on a medium flame for 3 minutes.
2. Wash the moong dal with clean water.
3. Drain it well.
4. Put the washed yellow moong dal (split yellow gram) and ¾ cup of water in a pressure cooker.
5. Pressure cook on a medium flame for 6 whistles.
6. Allow the steam to escape before opening the lid. Keep aside to cool slightly.
7. Once cooled, mix it well using a whisk till smooth. Keep aside.
8. Heat a kadhai and add the 1/2 cup semolina (rava / sooji) into it
9. Dry roast on a medium flame for 3 minutes., while stirring occasionally. Switch off the flame when the semolina turns slightly pink in colour.
10. Transfer it on a plate and keep aside.
11. In the same pan or another kadhai, heat the 2 1/2 tbsp ghee, add 1/8 tsp asafoetida (hing) and 1/2 tsp cumin seeds (jeera) and sauté on a medium flame for few seconds.
12. Add the 2 tbsp cashew nuts (kaju) , broken into pieces and sauté on a medium flame for 1 minute.
13. Add the 8 curry leaves (kadi patta), 1/2 tsp finely chopped ginger (adrak) and 1/2 tsp coarsely crushed black pepper (kalimirch) powder and sauté on a medium flame for few seconds.
14. Add 1½ cups of water, mix well and bring it to boil.
15. Add the roasted semolina gradually, and keep mixing it continuously, so that no lumps are formed and cook on a medium flame for 2 minutes, while stirring it continuously
16. Add the cooked moong dal and salt to taste, mix well and cook on a medium flame for 2 minutes, while stirring it continuously.
17. Drizzle some melted ghee on top of the Rava Pongal before serving.
18. Serve Rava Pongal, South Indian Breakfast Recipe immediately.