facebook twitter pinterest youtube googleplus email rss instagram


For full recipe collection, click here

Monday, September 7, 2015

Rava pongal is made with sooji (Semolina) and moong dal, cooked with pepper, jeera, ginger and green chilli. I had rava pongal in a relative’s house for the first time and loved it a lot. Though she had made it with vanaspati, it was really tasting good. I tried one or two times after that, but could not get a hold on the recipe. Yesterday when I was browsing, chef Damu’s rava pongal came to my eyes. So adapted the recipe and tried today. It turned out perfect. I know many of my readers wait for this rava pongal recipe as there is a prompt in Google search itself as “rava pongal rakskitchen”. What a shame, I am just now posting this simple recipe.

Rava pongal recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time2 mins    |  Cook time: 20 mins     Serves: 2


Rava/ semolina – 1/2 cup

Moong dal – 1/4 cup

Salt – As needed

To temper

Ghee / vanaspati – 2 or 3 tbsp

Black pepper – 2 tsp

Cumin seeds (jeera) – 1 tsp

Cashew nuts - 8

Ginger, finely chopped – 2 tsp

Green chilli – 1

Curry leaves – A sprig


  1. Dry roast moong dal (paasi paruppu) until nice aroma wafts and turns golden here and there. Pressure cook with 3/4 cup water for 3 whistles.
  2. 1-cook-dal
  3. Dry roast rava too, in medium flame without changing its color but it should flow freely. I used roasted rava, so skipped this step.
  4. In a kadai, add ghee, temper with the items given under ‘To temper’ table, in order. Give 30 seconds time between adding back pepper, jeera and cashew as it needs to get roasted. Then add the rest of the ingredients. Add cooked moong dal after mashing it.
  5. 2-temper
  6. Add 1 & 1/2 cups of water, required salt and bring to boil. Add roasted rava in a sprinkled way as you stir. Lower the flame and cook covered.
  7. 3-cook
  8. Cook for 5- 8 minutes or until the rava gets cooked soft. In between you can give it a stir. Finally I added a generous pinch of pepper powder for extra flavour.
  9. 4-ready


    • I made just half the amount I have mentioned in this recipe.
    • Adding ghee or vanaspati enough is a must, otherwise it will be like a paste.
    • My cooked dal had no water in it, so I have added 1 & 1/2 cups water. You can reduce water quantity upto 1 cup.

Serve hot with coconut chutney, best combination for rava pongal. You can top with ghee while serving if its too dry. Soft and flavorful rava pongal.

Labels: ,


  1. This comment has been removed by the author.

  2. Hi raji...Rava pongal looks tempting...I tried this twice recently by getting the recipe from my cousin who makes this really well. .The method I followed was same as what you have explained. .In fact when making them both the times, I was wondering why this easy recipe was not in your blog and here you are with the post😊 ..same thing happened when I was attempting to make Godhumai rava upma..you recently posted the recipe just in time for me to try...

  3. Thank you so much Raji for this recepie even I wondered the same when I was searching for it..

  4. tried today.......... comes really good.......

  5. Your blog is very informative and gracefully
    your guideline is very good.Thank you.....

    online food order

  6. Excellent receipe...mouth watering..

  7. Excellent receipe...mouth watering..

  8. Hai, actually I didn't even know there is something called ravapongal !!!! I'll Surely try this today. Thank u

  9. I am Marashtrian so love this breakfast very much but was not knowing how to cook,I tried this dish today for breakfast and everybody loved it with coconut chutney really delicious, thank you so much ✌����

  10. Hi raji

    Tried rava pongal today...it is a super duper hit...ur measurements were

  11. Perfect measures! I really wanted to make this at home and followed a star chef receipe. .but it was too much with over ghee etc. .this was the best! I added some turmeric powder and asofoetida. .finger licking good! 5 stars! :-)

  12. This comment has been removed by the author.

  13. Hi can we make this using wheat rava too?

  14. This is too tempering, I'll try in my kitchen


Thank you for visiting my space and leaving comments,your comments are really appreciated...
I am currently away, might take a bit while to respond to your query, but will sure do when I find time.