Uggani, Borugulu, Tossed Puffed Rice and Maramarala upma/Puffed Rice Upma, all refer to the same dish which is a popular breakfast in Rayalaseema region of Andhra. Mirchi Bajji is a great combination with Uggani. It is a common sight to find road side vendors selling Uggani with Mirchi Bajji, a typical combination found only in this region. Uggani, is a light yet filling dish, that can be served as breakfast, lunch or dinner.
I prefer to add azwain seeds(vamu) in the seasoning to help with good digestion.
How to make Uggani/Tossed Puffed Rice
PREP TIME: 10 MINS COOK TIME: 15 MINS TOTAL TIME: 25 MINS COURSE:BREAKFAST/LUNCH/DINNER CUISINE:ANDHRA SERVINGS : 2
- puffed rice – 8 cups
- water 4-5 liters
- onion – 1 md – chopped
- tomato – 1 – chopped
- green chillies/green chilli paste – 6, slit/1 tsp
- tamarind pulp/juice
- plain pappula podi/dhalia powder – 1 tsp (just grind pappulu into a fine powder)
- For tempering:
- oil – 3 tbsp
- mustard seeds – 1/2 tsp
- cumin seeds/jeera – 1 tsp
- curry leaves – few
- azwain seeds – 1 tsp (to help prevent gas, and promotes digestion)
- chana dal – 1 tsp
- Take a deep bowl and fill with 4 to 5 liters of water. Add the puffed rice and allow it to soak for 5 mins. Rinse puffed rice 2 to 3 times to wash away the dirt.
- Now using your hands, squeeze out water from the puffed rice and transfer to a plate.
- Heat oil in a heavy bottomed vessel, add dals, mustard seeds, cumin seeds, azwain seeds and curry leaves. Once the mustard seeds splutter and dals turn red, add green chilis and chopped onions saute for 5 to 6 min or until onions turn translucent.
- Now add chopped tomatoes, and turmeric powder. Mix well.
- Add soaked puffed rice, salt and tamarind pulp. Toss for a min.
- Add plain roasted chanadal powder/dhalia powder. Mix well. Cover and cook for 5-7 mins.
- Garnish with coriander leaves and serve hot.
- It goes well with spicy pappula podi and pickle. Tossed Puffed Rice tastes good with or without mirchi bajji.
step by step photo instructions
- Take a deep bowl and fill with 4 to 5 liters of water. Add 8 cups puffed rice and allow it to soak for 5 mins. Rinse puffed rice 2 to 3 times to wash away the dirt.
2. Now using your hands, squeeze out water from the puffed rice and transfer to a plate.
3. Heat 2 to 3 tbsp oil in a heavy bottomed vessel, add dals, 1/2 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp azwain seeds and curry leaves. Once the mustard seeds splutter and dals turn red, add 6 slit green chillis and 1 md chopped onion saute for 5 to 6 min or until onions turn translucent.
4. Add 1 md chopped tomato, and 1/2 tsp turmeric powder. Mix well.
5. Add this puffed rice, tamarind pulp and salt to onions and mix well. Toss for a min. Add 1 tsp plain Pappula podi/dhalia powder/roasted chana dal powder. Toss again. Cover and cook for 5-7 mins.
6. Garnish with coriander leaves and serve hot. It goes well with spicy pappula podi and pickle or mirchi bajji. Tossed Puffed Rice tastes good even without mirchi bajji.
Tips and Variations
- You can add peanuts while seasoning.
- Tamarind pulp can be substituted by lemon juice.
- Green chilli paste can be used instead of green chillies for more spiciness.
- Variation: Grind Red chilli powder, salt and dry coconut into powder. You can also use this powder instead of green chillies or green chilli paste.
- You can can chopped spinach after the onions are done for more nutrition, color and taste.