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, dinner or snack.
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 – 1 tbsp(adjust)
- 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 and uard 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 chana dal, urad dal, mustard seeds, cumin seeds, azwain seeds and curry leaves. Once the mustard seeds splutter and dals turn red, add red chillis, turmeric.
- Add slit green chilis and chopped onions saute for 5 min or until onions turn translucent.
- Now add chopped tomatoes. Mix well.
- Add soaked puffed rice, salt and tamarind pulp. Cook for 5 mins.
- Add plain roasted chanadal powder/dhalia powder. Mix well. Toss for 1 min.
- Garnish with coriander leaves and serve hot.
- It goes well with spicy pappula podi , chutney or pickle. Tossed Puffed Rice can be served and tastes good with or without mirchi bajji. But tastes great with 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.
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.