Rava pongal recipe | How to make rave huggi | Rave kara pongal
By Latha on January 13th, 2023
Rava pongal or rave huggi recipe explained with step by step pictures and a video. Rava pongal is very similar to Karnataka style kara pongal or huggi anna. Pongal is a popular breakfast recipe in karnataka. This rava pongal is very easy to prepare and healthy breakfast.
Karnataka style kara pongal is familiar as "huggi anna". This kara rave pongal is prepared using spices so that it does not require any accompaniment to eat. Also in karnataka style kara rava pongal, more mung dal is used. If you want to try a healthier version of pongal then do check my navane (siridhanya) pongal recipe.
If you are looking for more Karnataka style ricebath recipes, then do check my easy bisi bele bath, veg pulav, tomato bath, lemon rice, ghee rice, pongal, gorikayi rice bath, vangi bath, puliyogare, menthe soppu ricebath and pudina pulao recipes.
Or if you are looking for more Karnataka style breakfast recipes then do visit our breakfast section. I have made a quick video on this rava pongal. Please have a look.
Preparation time: 10 min
Cooking time: 45 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1/2 cup medium rava or upma rava
- 1/4 cup mung dal or hesaru bele
- 1 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp jeera or cumin seeds
- 1 tsp crushed pepper
- 8 - 10 cashews
- 1-2 green chili
- 1 tsp finely chopped ginger
- 8 - 10 curry leaves
- Big pinch of turmeric powder
- Big pinch of asafoetida
- 2 tbsp grated coconut
- Salt as per your taste
Instructions for making rava pongal:
- Roast mung dal or hesarubele until slightly brown and you get a nice aroma. Do not over roast it.
- Take the roasted dal in a pressure cooker and rinse. Add in a cup of water (4 times the dal) and cook until soft.
- Cook by making 3 - 4 whistles. Make sure that the dal is cooked until soft but not mushy.
- Fry rava until nice aroma under medium flame by adding a tsp of oil. Set it aside.
- Heat ghee in a deep frying pan. Add in mustard and cumin seeds.
- Wait until mustard seeds splutter. Then add in chopped ginger, crushed black pepper, cashews, green chillies and curry leaves. Fry for few seconds.
- Add in asafoetida.
- Add in turmeric powder.
- Add in grated coconut and mix it well.
- Next add cooked dal and 1.5 cups (3 times the rava) of water.
- Add in salt as per your taste.
- Bring to boil. Reduce the flame and add the roasted rava by stirring continuously.
- Cook until thick paste. Switch off the stove.
- Serve it hot and enjoy.
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