Uggani (Spicy Puffed Rice)

Uggani is a famous breakfast of Rayalseema region of Andhra Pradesh and typically served along with Mirchi Bajji(Chilli Fritters). Uggani is a variation of regular Upma(spicy semolina breakfast) made with Puffed Rice. Puffed rice is also know as Borugulu, mur-murey in parts of india. 
We use THICK puffed rice variety, as when we soak it in water it won't become mushy. This THICK puffed rice will spring back when you squeeze water out of it.

Click the link below for the video recipe:

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Level: Easy 
Prep and Cook time: 20-30 mins.
Serves: 2-3


Puffed Rice: 8 cups
Tomato: 1 medium
Mustard Seeds: 1/2 teaspoon
Cumin seeds: 1/2 teaspoon
Curry Leaves: 1 stalk
Onion: 1/2 medium
Turmeric powder: 1/4 teaspoon
Ginger garlic paste: 1 teaspoon
Salt to taste
Chilli Powder to taste
Roasted Chana Dal (putnalu/puthaney): 1/4 cup
Oil : 2 tablespoon


Soak the puffed rice for 10 mins, squeeze and remove the excess water.
Blend the roasted chana dal to fine powder.

In a pan add oil and once oil add mustard seeds. Once mustard seeds crackles add cumin seeds, curry leaves.
Add onion and cook for a minute add ginger garlic paste.Fry for another minute and add turmeric powder,salt and tomatoes.Fry till tomatoes are cooked. 
Add soaked puffed rice, Roasted Chana dal powder and mix well until well combined. Add chopped fresh coriander and cook for another minute and its done. 
Serve hot with Mirchi bajji or any other fritters as a snack or breakfast.

Soak the puffed rice and start cooking rest of the process, by the time your tomatoes are cooked your puffed rice are soaked well and you can use it.
You can add green chillies also for extra flavour.
You can also add fried peanuts for crunchy texture.

Wanna try....let set go....

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