Uggani
Uggani or Puffed rice upma is an easy and quick South Indian breakfast recipe with puffed rice that you can make in just 20 minutes.
Servings 4
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.