Rawa Pongal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • rawa (semolina) - 1 cup
  • ghee or vegetable oil - 4 tbsp
  • mustard - 1 tsp
  • cumin seeds, crushed - 1 tsp
  • pepper corns, crushed - 1 tsp
  • cashew nuts, broken into pieces - 2 tbsp
  • asafoetida - a little
  • hot water - 2.5 cup
  • salt to taste

How to Make Rawa Pongal

  • Heat oil or ghee in a kadai (Wok).
  • Add mustard seeds.
  • When they crackle, add cumin and pepper.
  • After few seconds, add cashew nuts and stir fry till they turn golden brown.
  • Add asafetida and semolina.
  • Stir fry the mixture till the semolina turns light brown.
  • Add water, stirring all the time to prevent forming of lumps. Add salt.
  • Cover and cook low flame for 5-8 minutes.
  • Serve hot with coconut chutney.

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