Wheat rava pongal is a healthy alternative to regular ven pongal made using rice or the rava pongal.
I think I am making wheat rava pongal now only. This is the second time I am making. Last week I tried and it turned out to be delicious. I made it only very less, so I could only taste it, it was just right for Vj. I thought I should make again for me and make a post too.
I like this one more than the wheat rava upma. This has more wheat flavour. Wheat rava is one not so commonly used in our household before marriage. Even I have not seen my MIL using this except once or twice. Its always thought it is just for sugar patients.
How to make wheat rava pongal video
But when I came here to SG and had enough of rava upma, I tried buying wheat rava and got used to it. I make upma and kanji often, but pongal is the new addition.
Click here to read this recipe in Tamil
Wheat rava pongal recipe
Recipe Cuisine: Indian | Recipe Category: BreakfastPrep Time: 2 mins | Cook time:20 mins | Serves: 4 | Author: Raks anand
Click here for cup measurements
Wheat rava pongal is a healthy alternative to regular ven pongal made using rice or the rava pongal.
Ingredients
- Wheat rava – 1 cup
- Moong dal – 3 tbsp
- Salt – As needed
- Ghee - to top
To temper
- Ghee – 1 tbsp
- Black pepper – 1 & 1/2 tsp
- Cumin seeds – 1 tsp, heaped
- Green chilli – 2
- Ginger, very finely chopped – 1 tbsp
- Curry leaves – 1 sprig
- Asafoetida – 1/8 tsp
- Cashew nuts – 8 (Optional)
Method
- Heat a small pressure cooker with ghee. Temper with pepper, wait for it to start crackle, add cumin, slit green chilli, ginger, curry leaves and asafoetida (add cashew if adding). Stir in medium flame for 30 seconds.
- Add moong dal and roast for a minute.
- Add wheat rava, required salt and 3 & 1/2 to 4 cups water (I added 4 cups).
- Bring to boil and cook for 3 whistles in medium flame.
Notes
- I have skipped cashew nuts since VJ doesn’t like it.
- The water quantity depends on the texture you want.
- You can add 1/4 tsp turmeric too if you like.
Step by step pictures
- Heat a small pressure cooker with ghee. Temper with pepper, wait for it to start crackle, add cumin, slit green chilli, ginger, curry leaves and asafoetida (add cashew if adding). Stir in medium flame for 30 seconds.
- Add moong dal and roast for a minute.
- Add wheat rava, required salt and 3 & 1/2 to 4 cups water (I added 4 cups).
- Bring to boil and cook for 3 whistles in medium flame.
