Uggani (Puffed Rice Upma):

A simple and quick to make breakfast or evening snack using Puffed rice. Uggani is traditionally served along Mirchi Bajji for evening snack. The undeniably mouth watering combo is a telugu Delicacy. I already posted Mirchi Bajji recipe on this blog.Make this combo for a special evening or just Uggani any time.You can find Puffed rice or Murmura in any Indian store.

Today  I made this Uggani for dinner as we were in the mood to have something light. I made Raita as I like to eat yogurt on the side with Uggani. Yogurt gives refreshing after taste. The main ingredient here is puffed rice. I see two types of em in stores and you can use any variety. You can sprinkle peanut powder or Roasted bengal gram (Putnala podi) at the end. I used Peanut powder and I loved it.I used long chilli from Indian store. These are less spicy compare to Thai chilli and the pieces are edible, if you can't eat too spicy like me.But use any variety chilli you like.

Servings:
Two (2)
Total time:
20 minutes
Category:
breakfast, snacks
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
5 cups puffed rice (Muramuralu)
3 long chilli
1.5 roma tomato
Sat to taste
3/4 th medium onion
2 tsp grated ginger (Allam)
1 tbsp Urad dal (minapappu)
Mustad seeds
Cumin seeds
Few Curry leaves
2 tbsp peanut powder (Palli podi)
2 tbsp roasted peanuts
1/2 lemon

Uggani (Puffed Rice Upma) step-by-step Recipe with Photos

1. Roast 4 tbsp peanuts. Make half of it into a powder and keep rest aside.
2. Soak puffed rice( Muramuralu) for 1 minute in water, drain and keep aside.
   
3. Chop onions into small pieces. Chop tomatoes finely.Chop green chillies finely.
   
4. Heat 2 tbsp oil in a pan. Season with mustard seeds, cumin seeds. Then add Whole Urad ( minapa gundlu). Fry for a minute till they are browned.
   
   
   
   
   
   
5. Add grated ginger and cook for 30 seconds.
   
6. Add green chillies and fry. Then chopped onions. Cook onions till slightly brown. Add turmeric.
   
   
   
   
7. Add tomatoes and cook till soft.
   
   
   
   
8. Add Murmura , salt and stir to coat everything nicely.
   
   
   
9. Heat for a minute. Sprinkle peanuts and peanut powder. Stir and turn off the stove. Squeeze the lemon juice into Uggani and stir once.
   
   
   
   
10. Serve hot with Raita and Mirchi Bajji optionally. 
    

Related Recipes:

• Paneer Cracked wheat Upma
• Vegetable Vermicelli upma
• Poha (Atukula Upma)
• Sago Kichidi (Saggubiyyam Kichidi)
• Veggi Quinoa Upma
• Mirchi Bajji (Batter fried Chillies)