Uggani – A Flavorful Rayalaseema Breakfast Delight
Puffed rice is very versatile, as can be seen in the various recipes from different parts of India. Today, we travel to Andhra Pradesh for Uggani, a delectable breakfast snack very popular in the Rayalaseema, Kurnool, and Anantapur regions of Andhra Pradesh in South India. It is also known as Puffed Rice Upma and is equally popular in Karnataka.
This is a recipe that is very popular in Kurnool.
Ingredients
- Puffed rice – Kurnool Puffed Rice 200 gm
- Onion 1 chopped
- Tomato pieces ½ cup
- Split chickpeas ½ cup
- Oil 2.5 tsp
- Mustard seeds 1 tsp
- Jeera I tsp
- Green chillies 5
- Curry leaves
- Red chilli powder ½ tsp
- Whole red chilly
- Desiccated coconut 2 tbsp
- Coriander leaves for garnish
Method
- In a vessel, soak puffed rice for 3 minutes and then wash it till soft (not soggy)
- Squeeze out the water from the puffed rice, add salt and mix well
- In a mortar pestle, crush the green chillies and curry leaves
- Roast the split chickpeas
- In a mixer jar, add 1 whole red chilly, roasted split chickpea (aka daliya) and desiccated coconut and grind to a fine powder
- In a pan, add oil, mustard seeds, cumin, 2 whole red chillies and some curry leaves
- Add chopped onion and cook for a couple of minutes
- Add chopped tomato pieces, turmeric powder, crushed chilly and curry leaves, red chilly powder and cook the mixture till it gives off an aroma
- Add the puffed rice, the ground mixture, desiccated coconut, red chilly powder, salt and coriander leaves and toss it well, on high flame (not too much or it will burn)
- And Ma Uggani is ready to eat
A side of green chilly fritters (Mirchi Bajji) with Uggani is a relished and very popular combination. Simple and easy to make such a delicious breakfast dish and try something new, instead of our regular breakfast dishes.
