Uggani or Tossed puffed rice is a very simple and fast to prepare dish yet delectable to the taste buds with amazing flavours bursting into your bite. This dish is a specialty from the Rayalaseema district in South Andhra and is a very popular snack made in most homes.
Uggani is a type of upma traditionally eaten with Mirchi bajji. It is also known by various names like Borugula Upma or Mandakki Oggarane or Marmarala Upma. A basic and traditional Uggani recipe comprises of seasoning the dish with mustard, cumin seeds, spiced with green chillies, flavoured with ginger & curry leaves, warmth from asafoetida, little sweetness from sliced tomatoes sautéed and added to the soaked puffed rice with a mild coating of roasted chana dal to enhance the taste; garnished with coriander leaves and a zest of lime juice.
Few roasted peanuts can also be added into for the crunch and nutty flavour. A complete flavourful, wholesome snack that can be made in a jiffy and also best served for your unexpected guests who drop at your place and need to whip up a quick and delicious snack.
Uggani can be served with a hot steaming cup of tea but not to forget the Mirchi bajjis to be eaten alongside with Uggani. One of the simplest south Indian snack preparation, yet very appetizing and delectable to taste! Uggani or the tossed puffed rice can be eaten during breakfast/ brunch/ lunch/ snack or dinner.
Apart from being a very popular breakfast fare in Rayalaseema region Andhra, it is also widely prepared in other places like Chittoor, Ananthapur, Cuddpah and Kurnool districts. You can find a lot of road side vendors selling this delectable Uggani puffed rice snack.
The combination of serving with Mirchi bajji is must, though a typical combination found only in this region. This dish is an easy to cook snack and a perfect dish for those lazy mornings. The Uggani is also prepared in most south Indian states with different variations in taste and flavour.
Puffed Rice – Pohe/ Poha
Puffed rice is a type of puffed grain made from rice generally made by heating rice kernels under high pressure in the presence of steam. Puffed rice is referred to as Murmure in some parts of India and as Uggani in Rayalaseema & North Karnataka. Puffed rice is a widespread snack relished as a spicy and healthy snack. The puffed rice is also added to the most popular street food in some parts of the world known as Bhelpuri, a very popular and mouth-watering Indian chaat item.
Puffed rice is also used in making of a common Indian sweet known as Murmura Chikki made with puffed rice, jaggery and nuts. It is always best to store the puffed rice in air tight container as they will retain the crispness or else become soft and soggy.
Basically puffed rice is very light on eating, low in calories but gives a fullness feeling. It is high in iron and easy to digest. Popular Puffed rice recipes Puffed rice is widely used in making a variety of dishes that include upma (Borugula Upma/ Murmurala Upma), Pulihora, Marmara Khichdi and Puffed rice ladoo etc.
How to make Uggani – Tossed puffed rice:
Puffed Rice - 3 cups
Ginger, chopped - 1 tsp
Green chillies, chopped - 3 nos
Cumin seeds - 1 tsp
Curry leaves - 8 nos
Asafoetida (Hing) - pinch
Lime juice - 2 tbsp
Mustard seeds - 1 tsp
Oil - 2 tbsp
Onion - 1 no
Chana dal, roasted - 3 tbsp
Peanuts, roasted - 2 tbsp
Turmeric pd - ¼ tsp
Urad dl - 1 tsp
Firstly soak the puffed rice in water for a minute and drain off the water. Heat oil in a pan and when it becomes hot, add mustard seeds, cumin seeds, urad dal, chopped green chillies, chopped ginger, onions, curry leaves, hing, turmeric powder, salt, sliced tomatoes and sauté well. Add soaked puffed rice, roasted peanuts, sprinkle some roasted chana dal powder and garnish with chopped coriander leaves and lemon juice. Mix once and switch off the flame. Toss well. Serve hot with Mirchi bajji. A wonderful snack dish with a difference especially by the pleasant kick from the Mirchi bajji! Do try it or else you are really missing an excellent dish.
Watch out the video for making of Uggani at: