Semolina Pongal Recipe

By | Published | Pongal, Rice | No Comment

Semolina (Sooji) – 250 gms
Moong Dal – 2 tblsp
Cashewnuts – 6
Asafoetida – a small pinch
Ginger – 1 one inch piece
Pepper Powder – 1/2 tsp
Cumin Seeds Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Ghee – 100 gms
Salt as per taste

1. Dry roast semolina slightly in a low flame and keep it aside.
2. Fry and cook the moong dal.
3. Pour ghee in a pan and fry the cashewnuts.
4. Add chopped ginger, cumin seeds powder, pepper powder and asafoetida to it.
5. Fry all the ingredients.
6. Pour a cup of water in the pan.
7. When the water starts boiling, add semolina, salt and turmeric powder.
8. When the semolina is cooked, mix the boiled moong dal and stir well.
9. Pour ghee little by little.
10. Add fried cashewnuts.
11. Serve hot with coconut chutney.

Feel free to comment or share your thoughts on this Semolina Pongal Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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