Uggani/Tossed Puffed Rice

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

Ingredients

  • puffed rice – 8 cups
  • water 4-5 liters
  • onion – 1 md – chopped
  • tomato – 1 – chopped
  • green chillies/green chilli paste – 6, slit/1 tsp
  • salt
  • tamarind pulp/juice – 1 tbsp(adjust)
  • plain pappula podi/dhalia powder – 1 tsp (just grind pappulu into a fine powder)
  • turmeric
  • 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

Instructions

  1. 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.
  2. Now using your hands, squeeze out water from the puffed rice and transfer to a plate.
  3. 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.
  4. Add slit green chilis and chopped onions saute for 5 min or until onions turn translucent.
  5. Now add chopped tomatoes. Mix well.
  6. Add soaked puffed rice, salt and tamarind pulp. Cook for 5 mins.
  7. Add plain roasted chanadal powder/dhalia powder. Mix well. Toss for 1 min.
  8. Garnish with coriander leaves and serve hot.
  9. 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

  1. You can add peanuts while seasoning.
  2. Tamarind pulp can be substituted by lemon juice.
  3. Green chilli paste can be used instead of green chillies for more spiciness.
  4. 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.
  5. You can can chopped spinach after the onions are done for more nutrition, color and taste.

step by step photo instructions

  1. 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.

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5 Comments

  1. […] just 15 mins. Good combination with hot steamed rice and ghee. Also goes well with any upma, poha, toasted puffed rice, […]

  2. […] breakfasts like dosa, idli, any upma, sprinkle it on bread toast, pastas, poha upma, uggani, or with hot steamed rice, with a touch of little […]

  3. […] it in Uggani (Puffed rice upma), Poha upma instead of using green […]

  4. […] I love having a jar of this spicy and addictive tomato niluva pachadi always in the fridge. It is great to serve with rice with a generous drizzle of ghee. And even with dosa, idli, chapathi, poha, tossed puffed rice(uggani) or upma. […]

  5. […] green chilies and besan. It is generally eaten as it is as a snack but also makes a great side for Uggani or Puffed Rice Upma. Uggani with Bajji is a great and popular combination in Rayalaseema and also a popular street […]

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