U-Uggani/Puffed Rice Upma

Uggani is a popular dish from Rayalaseema region in Andhra where it's served as breakfast or snack along with mirchi bajji and/or other vegetable bajji's.

Uggani is made with maramaralu/borugulu/puffed rice as the main ingredient where we soak and squeeze them and added to the tempering.

Preparation Time: 5 minutes 

Cook Time: 10 minutes 

Serves : 2-3

Ingredients: 

Maramaralu/Puffed Rice : 4 cups

Onion : 1 large sliced

Green chilies: 3 slit 

Ginger: 1" piece minced 

Turmeric: 1/2 teaspoon 

Putnalu/puffed Bengal gram : 1 tablespoon

Coconut powder: 1 1/2 teaspoons 

Roasted peanuts: 2 tablespoons 

Lemon juice: 1/2 teaspoon 

Cilantro/coriander leaves: 2 teaspoons 

Salt to taste 

For tempering:

Chana dal/Senaga Pappu: 1 teaspoon 

Urad dal /Minappappu: 1 teaspoon 

Mustard seeds/Aavalu: 1/2 teaspoon 

Cumin seeds/Jeera: 1/2 teaspoon 

Curry leaves: 1 sprig

Method:

Soak puffed rice in a large container of water for 3-4 minutes. Squeeze with your hands and keep them to aside.

Make a fine powder of coconut and putnalu.

Heat oil in a pan, add all seeds listed under for tempering and fry till golden. Add curry leaves, green chilies and ginger, fry for 1 minute.

Add onions and turmeric, sauté till golden. Add puffed rice, powder, mix well and fry for 5-6 minutes. Turn off the stove, add peanuts, lemon juice and cilantro and toss well.

Serve hot with any kind of bajji's.

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