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
Godhumai Rava Pongal | Broken Wheat Pongal
Ingredients
To soak and cook
- ½ cup Cracked Wheat | Samba Rava | Dalia | Bulgar | godhumai rava
- 2 tablespoon Split yellow moong dal
- ½ tablespoon ghee
- 2 cups Water
To temper:
- 1 tablespoon ghee
- ½ tablespoon pepper
- 8 cashews
- ½ tablespoon Cumin seeds
- Few Fresh curry leaves
- ½ 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 + ½ 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
Notes
2. Pepper - cumin powder can also be used
Ingredients:
To soak and cook
½ cup Cracked Wheat | Samba Rava | Dalia | Bulgar | godhumai rava
2 tablespoon Split yellow moong dal
½ tablespoon ghee
2 cups Water
To temper:
1 tablespoon ghee
½ tablespoon pepper
8 cashews
½ tablespoon Cumin seeds
Few Fresh curry leaves
½ 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 + ½ 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
I have never had cracked wheat pongal, its looks just like normal pongal , thanks for sharing Vidya, will give it a try 🙂
Yes Malar, I didn't find much difference between cracked wheat and rice pongal. Do try it:)
Sure Vidya 🙂
Like Malar, I always make Pongal with rice, but regularly eat cracked wheat instead of rice. Time to try a new dish.
Do try it Aruna:) I m sure you wil like it
I have not had this before. Very interesting. Thanks for sharing.
Thanku Nate:-)
Have never tried Indian food for breakfast yet. Is cracked wheat pongal a regular breakfast item? Will you see it in Indian restaurants?
Regularly Pongal is prepared with rice and you can see them in all Indian restaurant as a healthy twist I have tried with cracked wheat
I haven't had it ever, but you have tempted me to try it. 🙂
Do try Esha:-) I am sure you will like it
Your post is really good to read. Amazing!!
Thank you for sharing, I will post it on my Tumblr to share to my families?
Ya sure:-) glad you liked it
Pleasure is mine