Uggani ~ Borugula Upma ~ Puffed Rice Snack

Uggani ~ Puffed Rice Snack

Uggani ~ Puffed Rice Snack

Uggani, Buggani, Vaggani, Borugula Upma and Maramarala Upma are all names of the same dish which is a popular breakfast fare in Rayalaseema region of Andhra which include, Chitoor, Ananthapur, Cuddapah and Kurnool districts. It was a common sight to find road side vendors selling a snack prepared with puffed rice, Uggani with Mirchi Bajji, a typical combination found only in this region.

A very basic and simple recipe that has roasted chickpeas and dry coconut as its star players. Each home has its own version, some use tomatoes, a few throw in peanuts for the crunch factor and many omit dry coconut. Whatever the version, Uggani, is a light yet filling dish that is relished by the Rayalaseema folks. I like to make it as an evening snack along side mirchi bajji (green chili fritters) and masala chai on a rainy day. When you have unexpected guests drop by and need to whip up a quick snack, make Uggani and serve it with a cup of hot kadak chai and papad or chips. I would categorize Uggani as one of the simplest yet flavorful snack among South Indian recipes.

borugula upma
oorugula Upma ~ Rayalaseema Special

Uggani ~ Borugula Upma ~ Puffed Rice Snack

  • Prep time:
  • Cook time:
  • Serves: 4

Main Ingredients:

  1. puffed rice


  • Puffed Rice - 8 cups (boruglu/murrilu/marmaralu)
  • Onion - 1, large, finely chopped
  • Green chillies - 3, slit
  • Turmeric powder - 1/4 tsp
  • Roasted chick peas - 3 tbsps (dalia/putnala pappu)
  • Dessicated coconut - 1 tbsp (optional)
  • Lemon juice - 1 tsp
  • Peanuts - fistful, roasted and peeled
  • Salt to taste
  • Fresh coriander for garnish
  • For tempering/poppu/tadka:
  • Mustard seeds - 1/2 tsp (optional)
  • Cumin seeds - 1/2 tsp
  • Urad Dal - 1 1/2 tsps
  • Curry leaves - 1 sprig
  • Oil - 1 1/2 tbsps


  1. Take a deep bowl and fill with 4 to 5 liters of water. Add the puffed rice and allow to soak for 3 mts. Using your hands, squeeze out water from the puffed rice and place in a bowl.
  2. Grind roasted chickpeas and dessicated coconut to a fine powder and keep aside.
  3. Heat oil a heavy bottomed vessel, add mustard seeds and allow to splutter. Add cumin seeds, urad dal and saute till the dal turns red. Add curry leaves and green chilis and saute for a few seconds.
  4. Add the chopped onions and saute for 6 mts. Add turmeric powder, puffed rice, ground powder and salt and mix well. Toss for a mt. Add lemon juice and roasted peanuts and turn off flame.
  5. Garnish with coriander leaves and serve warm with mirchi bajji, papad or pakoras.


  • 1/2" grated ginger can also be added at the time of tempering.
  • Cumin seeds and urad dal are optional ingredients.
  • If you do not have dessicated coconut on hand, omit it.
  • Roasted chickpeas are essential ingredient for this dish.



Uggani, quick evening snack among South Indian recipes, made with puffed rice. Also served for breakfast, its other names are Borugula Upma & Marmarala Upma


I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

  • Asha Shivakumar

    I used to love this growing up and even now, it looks yummy.

  • Charvi

    HI sailu Garu,

    I’m from Anantapur yes its a simple and regular breakfast in my place…receipe looks yummy
    If u add dalia and red chilli powder and grind it it makes a fine powder ,add this powder to squeezed puffed rice ,it tastes good.Just a suggestion but its upto ur taste.

  • jyothivalaboju

    Thank you Sailaja, Immediately after reading this recipe i went into kitchen and made borugula upma for myself.

  • Varsha Naik

    Looks very interesting, shall try. Does this one turn out crispy, as puffed rice chivdas/bhel are? Or does the soaking make it soggy.

    • Sailu | Indian Food

      Its not crispy but will be similar in texture to bhel puri. It does not get too soggy either.