Moong dal upuma and sheera / pasi paruppu pittu

Main Dish
2 servings
40 min
15 min
Very much healthy and comforting and one of our favorite breakfast ever! It is quite a lengthy procedure to do so try it in Sunday or in holiday. Let me assure you the time u spend is worth enough to prepare this breakfast and I bet you and your family will enjoy. :)


Number of serving: 2
1 cup Moong Daa

1 Hand full Boiled Rice

Seasoning for Spicy Flavor

Mustard Seeds

Channa Daal

Urud Daal

Green Mirchi

Curry leaves


For Sweet Flavor:


Badam, Pista, Elaichi, Kaju, Kismiss



  • Soak the rice up to 12 hrs/overnight & moong daal is about 2 to 3 hrs. Then grind them as batter like rava mixture. Don’t grind them very smoothly. Just run it once. That’s it.
  • Grease the oil in idli plates and bake it as idli. Once idli done keep it aside for cooling and then smash the idli as powder format
  • You can prepare this recipe in 2 types of flavor.

    1. For Spicy Flavor Method:
    Heat oil in a heavy saucepan. Fry the mor molaga/ Masala Mirchi and keep it aside. In the same oil add mustard and urad daal seeds allow for spluttering. Add the curry leaves, turmeric pwder, salt and fry for 5 to 8 mins. Add the cooked idli pittu and stir very gently, with a wide spatula till oil coats evenly. Garnish with coriander.
  • 2. For Sweet Flavor:
    Heat the pan, put the water and 1 1/2 cup sugar bring them to boil, once sugar dissolves nicely, then add 1 cup pittu mixture and mix well. Fry the kaju,Badam, kismiss in ghee & put them on top.
  • Serving: Serve Hot with mor molaga.


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