How to Make Pongal with Wheat Rava

Pongal is a much loved South Indian breakfast. This wheat rava pongal is one healthy breakfast option that you might like to try.


  • 1 cup wheat rava
  • 1/2 cup green gram, split without green coat, soaked in water for 5 minutes, drain and keep it aside
  • 3 1/2 cups water
  • 3 tablespoons oil
  • 1/2 spoon mustard seeds
  • Curry leaves
  • 1 onion (medium size)
  • 1 tomato - (medium size)
  • 2 green chilies
  • Salt, to taste
  • 5 cashew nuts (optional)
  • 2 tablespoons ghee (optional)


  1. 1
    Toast the rava until it becomes golden-brown in appearance. Toast it over a low flame, stirring continuously.
  2. 2
    Cook the mustard seeds (moong dal) in a pressure cooker. Cook until they become mushy.
  3. 3
    Cut the onions, tomatoes and green chillies into small pieces.
  4. 4
    Fry the cashew nuts in ghee until they become golden-brown in color.
  5. 5
    Add onions. Fry till it becomes pinkish in color, then add tomatoes, chillies and other vegetables.
  6. 6
    Put water in the pressure cooker. Wait for the water to boil, then add wheat rava and the fried cashew nuts.
  7. 7
    Close the lid of the pressure cooker. Cook for 4 whistles.
  8. 8
    Serve hot with a side of coconut chutney.


  • You can add vegetables like carrot or beans to make it more healthy.

Things You'll Need

  • Frying pan or skillet
  • Cutting board
  • Kitchen knife
  • Pressure cooker with whistles
  • Stirring implement
  • Plates for serving

Article Info

Categories: Pictures | Cereal Grains