Close-up of creamy sooji pongal with cashews, pepper, and ghee tempering
Breakfast and Dinner Recipes, Pongal Recipes, Pongal Recipes, Rava Recipes, Recipes

Rava Pongal, How to make Ven Pongal with Rava

Some dishes carry comfort in every spoonful, and for me, Rava Pongal is one of them. Unlike the classic ven pongal that takes a little more time, this version comes together in minutes — roasted rava blending with soft moong dal, tempered in ghee with pepper, cumin, and curry leaves. The result is a silky, buttery pongal that feels light yet so satisfying. It’s the kind of breakfast I reach for on busy mornings, when I still want a homemade meal that tastes special but doesn’t keep me in the kitchen for too long. Paired with coconut chutney, it’s South Indian comfort food at its simple best.

Bite of History – Rava Pongal

Pongal as a dish has ancient roots in South Indian kitchens, where it was originally made with rice and dal as an offering to the Sun God during harvest festivals. Over time, regional households began creating variations, substituting rice with millets or semolina to suit taste, time, and availability. Rava Pongal is believed to have gained popularity as a quicker alternative in temple kitchens and busy homes, where semolina was already a staple for upma. Today, it stands as a beloved modern classic — keeping the spirit of pongal intact, while adapting it for everyday cooking.


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Ingredient Roles in Rava Pongal

IngredientRole in the Recipe
Rava / Sooji (Semolina)Base ingredient, gives pongal its soft, grainy texture
Moong Dal (Yellow Split Dal)Adds creaminess, protein, and earthy flavor
WaterHelps cook dal and rava to the right consistency
GheeAdds aroma, richness, prevents stickiness
CashewsProvide crunch and nutty flavor
Black PepperGives gentle spice and warmth
Cumin SeedsEarthy flavor, aids digestion
GingerAdds freshness, mild heat, aids digestion
Curry LeavesInfuse signature South Indian aroma
Green Chili (optional)Adds an extra kick of spice
SaltEnhances all flavors
Butter (optional)Finishes pongal with glossy richness

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Rava Pongal, How to make Ven Pongal with Rava
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Rava Pongal, How to make Ven Pongal with Rava

Recipe by Sandhya Riyaz
5.0 from 1 vote
Course: Breakfast / MainCuisine: South IndianDifficulty: Easy
Servings

3

servings
Prep time

5

minutes
Cooking time

25

minutes

A comforting South Indian breakfast made with roasted rava (semolina) and moong dal, tempered with ghee, pepper, cumin, ginger, and curry leaves. Soft, buttery, and wholesome — best served hot with coconut chutney.

Ingredients to make Rava Pongal

  • 1 cup, 1 Rava / Sooji

  • ½ cup, ½ Moong dal (yellow split dal)

  • 4 cups, 4 Water (for dal + rava cooking)

  • 3- 4 , tablespoon 3- 4 , Ghee

  • 6 to 8 nos. 6 to 8 Cashews

  • 1 teaspoon, 1 Black pepper (whole or coarsely crushed)

  • 1 teaspoon, 1 Cumin seeds

  • 1 teaspoon, 1 Ginger (finely chopped)

  • 1 sprig, 1 Curry leaves

  • Salt, to taste

  • 2 teaspoon, 2 Ghee

Directions to make Rava Pongal

  • Cook the Dal
    Wash ½ cup moong dal and pressure cook with 1 ½ cups water until soft (2–3 whistles). Mash it lightly and keep aside.
  • Tempering
    Heat 2 tbsp ghee in the same pan. Add cashews, fry golden.
    Add ginger, pepper, cumin, curry leaves, and green chili. Fry until fragrant. Add the rava and roast it well.
  • Cooking Pongal
    To the rava mixture, add 2 ½ cups water + the cooked moong dal. Add salt to taste and mix well.
    Cover and cook on low flame until the rava absorbs water and turns soft.
    Stir often to avoid lumps.
  • Finishing Touch
    Add 1–2 tbsp ghee and a dollop of butter on top.
    Mix well until glossy and smooth.

Notes

  • 1 cup = 250 ml
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Directions to make pongal with rava with step by step images

  • Cook the Dal
    Wash ½ cup moong dal and pressure cook with 1 ½ cups water until soft (2–3 whistles). Mash it lightly and keep aside.
  • Tempering
    Heat 2 tbsp ghee in the same pan. Add cashews, fry golden.
    Add ginger, pepper, cumin, curry leaves, and green chili. Fry until fragrant. Add the rava and roast it well for 2 minutes. If using roasted rava roast it for few seconds.
  • Cooking Pongal
    To the rava mixture, add 2 ½ cups water + the cooked moong dal. Add salt to taste and mix well.
    Cover and cook on low flame until the rava absorbs water and turns soft. Stir often to avoid lumps.
  • Finishing Touch
    Add 1–2 tbsp ghee and a dollop of butter on top.
    Mix well until glossy and smooth.

Pro Tips for Perfect Rava Ven Pongal

  • Roast the rava well: Light roasting until aromatic prevents lumps and stickiness.
  • Mash the moong dal: Lightly mashing gives a creamy base that blends beautifully with rava.
  • Use hot water for cooking rava: Adding roasted rava into hot water avoids clumping and keeps texture fluffy.
  • Don’t skimp on ghee: Ghee is what makes pongal flavorful and glossy; adjust according to taste but don’t omit.
  • Balance water and consistency: For soft, melt-in-the-mouth pongal use more water; for slightly grainy texture reduce a little.
  • Crush pepper coarsely: Instead of whole peppercorns, use coarsely crushed pepper for even spice in every bite.

Serving Suggestions

  • Serve Rava Pongal hot with coconut chutney — the classic South Indian combination.
  • It also pairs wonderfully with sambar, tomato chutney, or gothsu.
  • Add a drizzle of ghee on top before serving for extra flavor.
  • For a festive breakfast spread, serve alongside medu vada, idli, and filter coffee.

FAQs – Rava Kara Pongal

Q: What is the difference between Rava Khara Pongal and Ven Pongal?

A: Rava Pongal is made with roasted semolina (sooji) and moong dal, while Ven Pongal is made with rice and moong dal. Rava Pongal is quicker to cook and has a lighter, smoother texture.

Q: How to make Rava Kara Pongal without pressure cooker?

A: You can cook the moong dal in an open pot until soft, then proceed with roasting rava and tempering. It takes a little longer but works just as well.

Q: Can I make Rava Kara Pongal without moong dal?

A: Yes, you can skip moong dal and make a plain sooji pongal, but dal adds creaminess and protein. Without dal, the texture will be closer to upma.

Q: How to make soft and non-sticky Rava Pongal at home?

A: Roast the rava well, add it slowly into hot water while stirring continuously, and finish with ghee. These steps ensure soft, lump-free pongal.

Q: Is Rava Khara Pongal good for kids and elderly?

A: Yes, Rava Pongal is soft, easy to digest, and lightly spiced, making it suitable for kids, elderly, and those looking for a wholesome yet gentle meal.

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Naval Pazham Chutney, How to make Jamun Chutney

A bowl of vibrant purple naval pazham chutney served on a banana leaf – traditional Tamil chutney recipe made from jamun fruit.

Naval Pazham Chutney is a traditional Tamil chutney made with jamun fruit, coconut, and green chilli. Once made in village homes during peak summer, this chutney is now brought back as part of Sandyathome’s revival recipe series. Perfect with curd rice, dosa, or millet tiffin.

 

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