BM #115 Week 3 Day 3 - 

This version of Puffed rice upma is popularly sold as street food in many rural places in Rayalaseema area. The usual combination is Uggani, Mirchi Bajji and Nannari.

For a long time I was under the impression that Puffed Rice Upma and Uggani are the same. Recently I came to know that the basic version of puffed rice upma is typically called Uggani. The name differs according to the region as well.

Recipe Source Mallika
Ingredients - 

Borugulu 250 gms
Turmeric a pinch
Onion 1 medium (finely chopped)
Salt to taste
Green Chili + Curry leaves + Coriander leaves coarsely ground 2 Tbsp
Lemon juice 2 tsp
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Mustard Seeds ½ tsp, Dried Red Chilli 1, Curry Leaves few)

Method Of Preparation -

In a heated pan, heat oil and add the seasoning.

After the mustard seeds start crackling, add finely chopped onions and saute them to a golden color.

Sprinkle in turmeric and salt as per taste. Add the green chili-curry leaves-coriander leaves paste and mix well.

Meanwhile, wash and drain the Borugulu and keep aside. Note that the Borugulu need to washed and not soaked

Add the washed borugulu and mix well for a minute.

Remove from heat and squeeze in the lemon juice and mix well. Serve hot or cover it with a lid till it is ready to be served.


Preparation Time 15 minutes
Serves 2-3

1 Responses to Uggani ~ Puffed Rice Street Food - A-Z Andhra Dishes

  1. Suma Gandlur Says:
  2. Yummy recipe whether it is basic version or not. In some Rayalaseema areas like surrounding areas of Kurnool, this is such an important dish that it is a mandatory breakfast in weddings as well. They add the blend of pappula podi in that uggani.

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