Wheat Rava usually recommended for diabetics is highly preferred by us and we like to make Upuma with it. i like to add some vegetables to it as it gives a wholesome diet. Once i remember eating Wheat Rava Bisibelabath during Navarathiri kolu time in Chennai. Taste was awesome.And in my father’s New house opening ceremony (Grihapravesam)the Cook Balan had made Wheat Rava Pongal . We were delighted to see it in a new form and when we asked the servers the method he replied it as same as our normal Pongal. But i wanted to know the exact method as i feared it will be like Normal upuma if not cooked properly. Recently while blog hopping i came across this recipe and i jumped to make this. Good Taste assured and also gives benefit of eating fibre instead of rice. Now for the recipe and yes it is similar to our same Pongal recipe.
Wheat rava – 1 and a 1/2 cup
Moong Dal – 1/4 cup
Black Pepper -1 tsp
Cumin Seeds – 1 tsp
Cashew – 4 to 5
Hing – 1/2 tsp
Ginger- 1 tsp (cut into fine pieces )
Curry leaves- a few sprig.
1. Simply roast wheat Rava in a dry pan for few minutes
and then moong dal separately. Just few minutes is enough.
2. Wash the moongdal .
3. In a cooker or in a vessel add both wheat rava and moong dal. Add 4 to 5 cups of water.
4. In a small pan add ghee and oil or ghee alone . Heat it and then add Pepper, Jeera, ginger cashew, curry leaves one by one to it. You can add pepper/ Jeera powder i f you do not like whole pepper.
5.When they splutter add this to the mixture . Add salt and mix well.
6. Cover the cooker or the keep the vessel in a cooker and cook for 3 whistles. After two whistles simmer the stove for 10 minutes and then switch off after the third whistle.
7. When the pressure settles down open the cooker , and smash it if you find the Pongal not blended properly . Taste for salt and add a tsp of ghee if you want the extra flavour. serve with any chutney.