Uggani (Tossed puffed rice)
By Bhavana
Uggani is a delicious variety in Upma made from Puffed rice popular in Rayalaseema in Andhra region. Uggani is easy to make and yummy to taste, enjoy them as a breakfast or snack or light dinner.
Updated .
- Prep
- 5 mins
- Cook
- 15 mins
- Total
- 20 mins
- Yields
- 2 servings
- Category
- Snacks
- Cuisine
- South Indian
Ingredients
Tap to tick off as you add.
Directions
Soak puff rice/Borugulu/Moramoralu in water for 1-3 minutes and drain the water.
Heat oil in a pan add mustard seeds, cumin seeds, urad dal, chana dal, chopped green chilies, chopped onions, curry leaves, turmeric powder, salt, sliced tomatoes, Coriander leaves saute for about 6 minutes.
Now, add soaked puff rice, roasted chana dal powder, lemon juice. Switch off the flame and toss it well and serve hot.
Uggani can be served with [Pakodi[
Bhavana
Bhavana cooks the Rayalaseema and Andhra dishes she grew up with, and writes each recipe so that you can follow it the first time you cook it. On Tastite, she shares the breakfasts, curries, chutneys, and snacks from her home kitchen.
