HomeBreakfast recipes Sabbakki hesarubele uppittu | Sago Moong Upma|
8 February, 2017

Sabbakki hesarubele uppittu | Sago Moong Upma|

Posted in : Breakfast recipes, Navaratri vrat recipes| on by : Divya Suresh Tags: , , , , , , , , ,

ಸಬ್ಬಕ್ಕಿ ಹೆಸರುಬೇಳೆ ಉಪ್ಪಿಟ್ಟು |

Yet another healthy, filling and yummy breakfast and very much suitable for dinner as well.  Shivaratri is around the corner and many people spend the entire day fasting and entire night worshipping rather than feasting on this day

And I guess this sabbakki hesarubele uppittu is one such super dish for all of them who is willing to have vrat ka Khana as well as to get energised and feel tummy full at the same time

I learnt this recipe from one of the food show (Kannada) on TV long back.  Good food for children as well as Yelderly people, easy to digest and along with cooling properties it has lot of  health benefits also.

Ingredients : measuring cup used – 200 ml

  • Sago/Sabbakki – 1 cup
  • Yellow lentil/moongdal – 1/2 cup
  • Grated fresh coconut – 1/2 cup or more or less (I use more)
  • Coriander leaves – 2 tbsp
  • Lemon juice – 1 tbsp or as per taste
  • Salt as per taste

For tempering :

  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Bengal gram – 1 tbsp
  • Black gram – 1/2 tbsp
  • Green chilli – 4 to 6 or as per taste
  • Whole red chilli – 2 (optional)
  • Curry leaves – few
  • Turmeric powder – 1/4 tsp

PROCEDURE :

  • Wash Sago/Sabbakki and soak it in enough water for 3 to 4 hours
  • Cook Yellow lentil/moongdal till little soft (it should not get mashed)
  • Heat Oil in a pan and add all the ingredients under the heading ” for tempering”, one by one and stir
  • Now add soaked and drained Sago/Sabbakki and stir till it becomes transparent
  • Now add cooked Yellow lentil/moongdal and salt and mix everything well on medium flame
  • Add Lemon juice and grated coconut, stir once, remove from the fire
  • Sprinkle coriander leaves & Serve

However you can also check some other recipes which uses sago as the main ingredient, Like – (Though apart from these recipes I do add sago in so many dosa/dosay recipes as well)