Rava Pongal/Semolina pongal/Sooji ka pongal recipe

Melt in mouth rava pongal prepared with dollop of ghee is a delicious treat to taste buds. A simple yet healthy rava pongal is made from roasted semolina and moong dal and is a variation of versatile ven pongal. Follow this step by step photo recipe to make it at home in just few minutes.

It’s a nice variation of the classic venpongal or Khara Pongal and is a delicious South Indian breakfast recipe made in a pressure cooker. You can try the sweet Pongal version too which is called sakkarai-pongal

How to make Rava Pongal?

To make this Rava Pongal, you have to first roast moong dal and add required in the same. Allow it to cook soft or mushy. Once moong dal cooked set aside. In another pan, roast rava with few drops of ghee on medium heat. Transfer it to plate. Then add in cooked moong dal and water to cook rava. Each rava/semolina is diff and add water according to rava absorbance.

Once rava cooked turn off the heat. Dont cook to hard, it should be little silky. So only while cools down it won’t turns of hard. Then heat ghee in a pan and add cumin seeds,pepper corns, ginger, hing, chilies and cashew nuts. Fry the cashew nuts until they turns golden in color and then pour this tempering over the cooked moong dal and rava pongal and serve hot. Check out my other tiffin-items like kuthiraivali-pongal, godhumai-rava-upma etc.,

The recipe for rava pongal is very simple and easy to prepare, yet some precautions and tips while making it. firstly, for this recipe of rava pongal, i have used coarse semolina or also known as bombay rava. i would not recommend using fine or even bansi rava as the medium sized rava is perfect for this recipe. secondly, i have roasted the rava before using it in the recipe which makes it more flavored and tasty. you can also use store-bought roasted semolina to hasten the cooking process. lastly, the pongal has to be silky consistency when served for breakfast. Hence if you are serving it later, warm it and bring it to a silky state by adding extra water.

Rava Pongal / Semolina pongal / Sooji ka pongal Recipe

Prep Time : 5 mins Cooking Time : 20 mins
Serves : 3 Cuisine : Indian

Moong dal : 1/4 cup
Water : 2 cups or more to cook moong dal
Ghee : 1/2 tsp

For Pongal :
Rava/Semolina/Sooji : 1/2 cup
Water : 1.5 cups (adjust to your rava absorbance)
Salt as required
Ghee : 1 tsp

For Tempering:
Ghee/Butter : 3 tbsp
Pepper corn : 1 tsp
Cumin seeds : 1 tsp
Green chilies : 2 finely chopped
Ginger : 1 inch finely chopped
Cashews : 8-10
Hing/asafoedita : 1/4 tsp
Coriander leaves for garnishing or
Curry leaves

Method :
1. Firstly roast moong dal with 1/2 tsp of ghee in a pan. Then add in water, allow it to cook till soft.
2. Then roast rava with 1 tsp of ghee on medium heat, set aside.
3. In a large kadai add in cooked moong dal, 1.5 cups water and required salt and boil.
4. Add in roasted rava slowly, stirring continuously. stir and mash making sure there are no lumps. Stir until the water is absorbed completely, and rava is cooked.
5. for tempering, heat oil in kadai. Add in ingredients “under for tempering” one by one. Fry cashews till golden brown in color.
6. Then add in tempering to rava pongal and mix gently. Mix until the pongal turns smooth and silky consistency.
7. finally, enjoy rava pongal with coconut-chutney,


  1. Heat a pan. Throw in 1/4 cup of moong dal. Roast it with 1/2 tsp of ghee till aroma leaves. Then add in water, allow it to cook to soft. Water dissolves fully.

2. Then in a wide pan, roast rava with 1 tsp of ghee. Set aside. Transfer cooked moong dal to a wide pan. Add in 1/5 cups of water and salt. Allow it to boil on medium heat.

3. Once started to rolling boil, add in rava slowly by stirring it continuously without lumps. cook it to silky.

4. heat pan with 3 tbsp of ghee/butter. Add in tempering ingredients one by one. Fry cashews to golden brown in color. Add in hing/asafoedita. Then pour this tempering to cooked moongdal and rava. Mix gently to combine.

Serve warm with coconut-chutney


  1. You can pressure cook the moong dal after roasted it with 1 cup of water for 2 whistles.
  2. Water absorbance may vary according to rava quality. So pls add water carefully
  3. If it becomes hard once it cool down, add in hot water and mix well to silky consistency.
  4. mostly curry leaves only added for rava pongal. One day i added coriander leaves due to shortage of curry leaves. It was awesome. So from that day i used to add coriander leaves. You can add both also.

7 Comments Add yours

  1. Sudhakar says:

    Super rescipe. Thank you for sharing

    Liked by 1 person

    1. deepa says:

      Thank you. Welcome


    1. deepa says:

      Thank you


  2. godhanmasala says:

    Thats looks delish.. sharing it..


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