Uggani (Bhorugulu/Murmura/puffed rice upma)

Uggani is very much similar to Poha except it is made with puffed rice. It is the most common breakfast found in Rayalaseema with the combination of Mirchi Bajji. Most of the people of this region will be drooling over this combination including me😋. It is a very easy recipe which can be prepared very quickly.

The taste of this solely depends on the type of puffed rice used as each type gives a slightly different taste to it. The best type is as below, the puffed rice should be thin and transparent.

Prep Time: 10 mins

Cook Time: 15 mins

Serves: 2 Persons

Ingredients needed:

Bhorugulu/Murmura/puffed rice - 250g

Salt as needed

Turmeric - 1/4 tsp

General spices/Thalimpu ginjalu (mustard, jeera, channa daal, urad daal, dry chilly)

Curry leaves - 1/4 cup

Green Chilli Paste - 1 1/2 tsp or 3 Green chillies

Lemon - 1 or Tomatoes - 1 big size, thinly sliced

Fried groundnuts - 1 tbsp (optional)

Onion - 1 medium size, slit thin slices

Water to soak puffed rice

Oil - 3 tsp

Preparation:

1. Soak the puffed rice in water until they absorb water completely and become soft. For thin puffed rice soak for approx. 5 mins and other varieties require at least approx. 10 mins. Take out the soaked puffed rice and squeeze lemon on it.

2. Add oil in a pan and add the spices, curry leaves and groundnuts once the oil is hot.

3. Once they splutter add onion slices and saute for a min. Once the onions become transparent add the chilli paste/chillies, turmeric and salt and saute until raw smell of turmeric leaves.

4. Add the puffed rice and mix well until all the spices blend with the puffed rice and saute for 5- 7 mins and serve.