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Rava Pongal



Cook the dal and keep aside. Do not over cook the dal. Fry the rava brown in a little ghee. Grind the pepper corns and cumin seeds into a coarse powder. Heat the remaining ghee in a thick-bottomed vessel and add cashewnuts and the pepper corn and cumin mixture and the ginger. When the pepper corn and cumin crackles, add 1/2 litre of water and the rava. Stir the ingredients constantly until the rava is done. Add the cooked dal and salt and shut off the flame when the ingredients turn soft and serve.
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