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.
Uggani ~ Borugula Upma ~ Puffed Rice Snack
- Prep time:
- Cook time:
- Serves: 4
- 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
- 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.
- Grind roasted chickpeas and dessicated coconut to a fine powder and keep aside.
- 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.
- 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.
- 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.
Published: Uggani, quick evening snack among South Indian recipes, made with puffed rice. Also served for breakfast, its other names are Borugula Upma & Marmarala Upma
Uggani, quick evening snack among South Indian recipes, made with puffed rice. Also served for breakfast, its other names are Borugula Upma & Marmarala Upma