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Rawa Pongal
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Ingredients
•
Fine rawa
- 1 cup
•
Green gram dal
- 1/3 cup
•
Water
- 4 ½ cups
•
Salt
- ¾ teaspoon
•
Cashew nuts (cut)
- 1 tablespoon
•
Oil
- 2 tablespoons
•
Ghee
- 3 tablespoons
•
Curry leaves
- few
•
Ginger (finely cut)
- ½ teaspoon
(optional)
•
Black pepper (prepare: crush coarsely)
- 1 teaspoon
•
Cumin seeds (prepare: crush coarsely)
- ½ teaspoon
Method
1.
Cook
dal
in 1 ½ cup of
water
till three fourth cooked. (In a heavy vessel.)
2.
Pour
rest of the
water
in that and allow to
boil
.
3.
Heat
oil
separately and season with
cashew nuts
curry leaves
,
ginger
, crushed
pepper
and
cumin
.
4.
Pour
in the
dal
mixture
with
rawa
,
salt
.
Stir
till it is mixed well.
5.
Cover
and
cook
in medium flame till moisture is absorbed and
rawa
is cooked well.
6.
Stir
in between to prevent charring.
7.
Serve
hot with melted
ghee
on top accompanied with coconut chutney.
Variation - Easy Method
• This can be pressure cooked directly, which minimizes our time and effort.
•
Cook
dal
with
water
till one fourth is cooked in cooker body or pressure pan.
•
Pour
boiling
water
with
salt
,
rawa
and seasoned
ingredients
.
• Pressure
cook
as mentioned in previous recipes.
Note
• When using thicker
rawa
increase volume of
water
little more.
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South Indian