Godhumai Rava Pongal | Broken Wheat Pongal

Godhumai rava Pongal | Ven Pongal | wheat rava Pongal |  Samba rava Pongal | how to make broken wheat Pongal | Daliya Pongal | Bulgur Pongal | cracked wheat pongal | healthy Pongal recipe with step-by-step pictures and video recipe. Check out the Godhumai rava Pongal recipe and If you like the video pls SUBSCRIBE to my channel

Godhumai Rava Pongal is a healthy and protein-rich one-pot recipe. if you skip Asafoetida,  Broken wheat Pongal is a great gluten-free tiffin. Healthy South Indian style Pongal Variety can be eaten for breakfast/brunch/ dinner.

What kind of broken wheat should I use for Pongal?

I use medium-coarse Bulgur for this Pongal. Depending on the type of broken wheat you use the texture of the Pongal might vary. broken wheat Grits don't have after taste and Pongal tastes like temple style Ven Pongal.

Do I need this much water for the Pongal?

The amount of water totally depends on the variety of broken wheat. I use Indian fine godhumai rava you need not add this much water. 

Healthy one-pot meal

Easy to cook Pongal is a filling meal option. If you are thinking to reduce the carbs Broken wheat Pongal is perfect. 

What tastes best with Pongal

Pongal tastes best with gotsu, Sambar, and chutney varieties and onion, tomato thokku,

Pongal recipes | bhogi recipes | kannum Pongal recipes

Pongal varieties

Godhumai Rava Pongal | Broken Wheat Pongal

healthy protien rich tasty pongal recipe

4.50 from 2 votes

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Course: Pongal

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

To soak and cook

• 1/2 cup Cracked Wheat | Samba Rava | Dalia | Bulgar | godhumai rava
• 2 tablespoon Split yellow moong dal
• 1/2 tablespoon ghee
• 2 cups Water

To temper:

• 1 tablespoon ghee
• 1/2 tablespoon pepper
• 8 cashews
• 1/2 tablespoon Cumin seeds
• Few Fresh curry leaves
• 1/2 tablespoon Ginger peeled and finely chopped
• Asafoetida generous portion

Pongal

• 1 cup Hot water
• Salt - as needed
• Asafoetida generous portion

Instructions

• Firstly add  cracked wheat and moong dal to a wide vessel
• Wash and soak them with 1 + 1/2 water for 15 minutes
• Add ghee to the pressure cooker
• When ghee turns hot add pepper, cashews, and curry leaves; mix well
• Saute till Cashew starts to change color
• Add  cumin seeds and mix well
• When cashew turns brown and cumin seeds splitter; add ginger. Mix well and turn off the stove
• Finally, add asafoetida and give a good mix. transfer  the tempering  to a small bowl
• Add soaked cracked wheat and dal and mix well
• Furthermore, add ghee and saute  for a minute
• Add water and mix well
• Bring to a frothy boil. Make sure nothing is stuck to the pan
• Furthermore, drizzle two drops of  sesame oil
• Close the cooker and pressure cook for 4 whistles. Simmer to low flame for 2 mins; turn off the stove
• After natural pressure release
• Open the open and mash the Pongal
• Add required salt and 1 cup of hot water; mix well
• Furthermore, add the roasted ingredients and mix well
• Cook for 3 minutes or until Pongal comes together
• Finally, add asafoetida; mix well and turn off the stove

Video

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Notes

1. Fine wheat rava can also be used instead cracked wheat, in that case adjust water accordingly
2. Pepper - cumin powder can also be used

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Ingredients:

To soak and cook

1/2 cup Cracked Wheat | Samba Rava | Dalia | Bulgar  | godhumai rava

2 tablespoon Split yellow moong dal 

1/2 tablespoon ghee

2 cups Water 

To temper:

1 tablespoon ghee

1/2 tablespoon pepper

8 cashews

1/2 tablespoon Cumin seeds 

Few  Fresh curry leaves 

1/2 tablespoon Ginger peeled and finely chopped

Asafoetida generous portion

Pongal

1 cup Hot water

Salt - as needed

Asafoetida generous portion

How to make Godhumai Rava Pongal with step by step pictures :

• Firstly add  cracked wheat and moong dal to a wide vessel

• Wash and soak them with 1 + 1/2 water for 15 minutes 

• Add ghee to the pressure cooker

• When ghee turns hot add pepper, cashews, and curry leaves; mix well

• Saute till Cashew starts to change color
• Add  cumin seeds and mix well

• When cashew turns brown and cumin seeds splitter; add ginger. Mix well and turn off the stove

• Finally, add asafoetida and give a good mix. transfer  the tempering  to a small bowl 

• Add soaked cracked wheat and dal and mix well

• Furthermore, add ghee and saute  for a minute

• Add water and mix well

• Bring to a frothy boil. Make sure nothing is stuck to the pan

• Furthermore, drizzle two drops of  sesame oil 

• Close the cooker and pressure cook for 4 whistles. Simmer to low flame for 2 mins; turn off the stove

• After natural pressure release 
• Open the open and mash the Pongal

• Add required salt and 1 cup of hot water; mix well

• Furthermore, add the roasted ingredients and mix well

• Cook for 3 minutes or until Pongal comes together

• Finally, add asafoetida; mix well and turn off the stove