Uggani - Puffed rice upma - An easy and quick South Indian breakfast recipe with puffed rice that you can make in just 20 minutes.
What is Uggani
Uggani is a popular dish from Karnataka and Andhra Pradesh, an easy and quick upma recipe with puffed rice that can be had as breakfast or as an evening snack.
Puffed rice is known as pelalu or borugulu or murmuralu in Telugu, and hence this upma is called pelala upma or borugula upma or murmura upma.
This uggani is a quick recipe and an ideal breakfast recipe for the busy mornings. And the addition of peanuts and roasted chana powder (sattu) makes this dish healthy and protein-rich.
Like other upma dishes, enjoy this pori upma with a pickle.
You can have this puffed rice upma hot or cold and hence will also be a good lunch box option for kids.
Let's begin making puffed rice upma:
- Take roasted peanuts and roasted Bengal gram into a mixer jar or mortar pestle.
- Make a coarse powder of it.
- Chop onions lengthwise, slit the green chili.
- Now take a big pan or kadai, add oil to it.
- Once the oil is heated, add mustard seeds, cumin seeds, and red chili to it. Let them splutter.
- Now add urad dal or black gram to the pan.
- Once they turn golden brown, add onions, green chili, and curry leaves. Cook onions mixture for 3 to 4 minutes.
- Meanwhile, take puffed rice in a bowl and add water.
- Mix it well and let the puffed rice soak in the water for a minute or so. If you are using thick puffed rice, let them soak for 3 to 4 minutes.
- Carefully squeeze them with your palms to remove extra water and keep them aside. We need moist puffed rice without any water.
- Usually, I wash puffed rice while the onion is frying but, you can do it at the beginning also. Keep the soaked puffed rice ready and start making the recipe.
- By this time, onions would have become light brown, now add turmeric powder, salt, and coriander seeds powder.
- Mix it well and add the washed puffed rice. Make sure to remove all extra water.
- Mix it well and let it heat for 3 to 4 minutes.
- Now add roasted peanuts and roasted chana dal powder, stir it well until everything is combined.
- Switch off the flame and add coriander leaves. Uggani is ready to serve!
Recipe Notes and variations:
- Some types of puffed rice have salt added to it. If you are using salted puffed rice, make sure to add a little salt to your recipe.
- I sometimes make this uggani with just roasted chana powder (sattu) and, it will also taste equally good. So depending on your choice, you can use peanuts and roasted chana or anyone.
- You can make this uggani without peanut powder or sattu but adding it makes this upma tasty and also protein-rich.
- Adding a dash of lemon juice at the end makes this dish even tastier.
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Uggani recipe:
Recipe
Uggani
Ingredients
- 300 gms puffed rice
- ¼ cup roasted peanuts
- ¼ cup roasted bengal gram (putnalu)
- 1 large onion
- 4 green chilli
- 2 tablespoon oil
- ¼ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 tablespoon urad dal
- 1 red chilli
- 1 sprig curry leaves
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander seeds powder
- 1 tablespoon coriander leaves (optional)
- salt to taste
- 4 cups water (to wash puffed rice)
Instructions
- Take roasted peanuts and roasted Bengal gram into a mixer jar or mortar pestle and make a coarse powder
- Chop onions lengthwise, slit the green chili.
- Now take a big pan or kadai, add oil to it. Once the oil is heated, add mustard seeds, cumin seeds, and red chili to it. Let them splutter.
- Add urad dal or black gram to the pan.
- Once they turn golden brown, add onions, green chili, and curry leaves. Cook onions mixture for 3 to 4 minutes.
- Meanwhile, take puffed rice in a bowl and add water. Mix it well and let the puffed rice soak in the water for a minute or so.
- Carefully squeeze them with your palms to remove extra water and keep them aside.
- By this time, onions would have become light brown, now add turmeric powder, salt, and coriander seeds powder.
- Mix it well and add the washed puffed rice. Make sure to remove all extra water.
- Let it heat for 3 to 4 minutes.
- Now add roasted peanuts and roasted chana dal powder, stir it well until everything is combined.
- Switch off the flame and add coriander leaves. Uggani is ready to serve!
Notes
- Usually, I wash puffed rice while the onion is frying but, you can do it at the beginning also. Keep the soaked puffed rice ready and start making the recipe.
- Make sure to squeeze the water completely as we need moist puffer rice without any water.
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