Tossed Puff Rice-uggani

Share
254 Ratings
27 Reviews
Print
Recipe By Vahchef
25 m
2 servings
125.5 Cals

Tamarind Rice

Tamarind rice also popularly known as Pulihora or Puliyodhara or Chitrannam is a common r...

Chicken 65 Style Biryani

This chicken 65 biriyani makes an excellent meal for a party get together, family get tog...

Raju Gari Kodi Pulao

This is a famous Hyderabadi dish. ...

Cluster Beans Coconut Rice

Steamed cluster beans is seasoned with mustard seeds, split black gram, coconut, ground n...

Coconut Rice

COCONUT RICE, fresh coconut rice, coconut pulihora, kobari annam, coconut tempered rice, ...

Gurda Kapoora Biryani

Gurda Kapoora Biryani is a special meat dish originated from from Lahore in Punjab....

Tossed Puff Rice-uggani Recipe, CHAWAL, How To Make Tossed Puff Rice-uggani Recipe

Name: TOSSED PUFF RICE-UGGANI
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 2

Uggani is an amazing dish made from a simple puffed ric /Borugulu.This is a popular snack from Rayalaseema, south Andhra. You can find Uggani being sold in roadside shops in Rayalseema.

About Recipe

Biyyam, Pachaarisi, Atap chawal

How to make TOSSED PUFF RICE-UGGANI

(254 ratings)

27 reviews so far

Prep time
5 mins

Cook time
20 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Rice

Servings : 2 persons
Published date : March 06, 2019

Ingredients used in TOSSED PUFF RICE-UGGANI
• Turmeric powder - 1/4 tea spoon.
• Hing - pinch.
• Curry leaves - 8 numbers.
• Onion - 1 numbers.
• Urad dal - 1 tea spoon.
• Green chilies (chopped) - 3 numbers.
• Salt - to taste.
• Oil - 2 tablespoons.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Peanuts powder (roasted) - 2 tablespoons.
• Chana dal powder (roasted) - 3 tablespoons.
• Puffed rice - 3 cup.
• Tomato - 2 numbers.
• Lime juice - 2 tablespoons.
• Ginger (chopped) - 1 tea spoon.
Method:
First, soak puff rice in a water 1 minute and drain the water. Heat oil in a pan,add mustard seeds, cumin seeds, urad dal, chopped green chilies, chopped ginger, onions, curry leaves, a pinch of hing, turmeric powder, salt, sliced tomatoes, saute it. Then add soaked puff rice, roasted peanuts (optional), roasted chana dal powder, chopped coriander, lemon juice. Switch off the flame and toss it. Serve hot with Mirchi bajji.

Madan Mohan Posted on Mon Jul 09 2018

Uggarane means 'Talimpu (Tadka)' in Kannada. You get the best in Bellary :)

Reply 0 - Replies

Neththra'sVision Posted on Thu Apr 18 2013

First........

This can be made with normal rice as well..right. ohh...cumin seeds!!!

lintonpair Posted on Thu Apr 18 2013

Hello Chef. I notice with this dish that you use sliced tomato. Is that WITHOUT the tomato seed? It looks that way in your video. Is there a reason for not using the seeds?

supercooled Posted on Thu Apr 18 2013

A matter of taste really. I don't see how tomato seeds could ruin the dish.

hello7153 Posted on Thu Apr 18 2013

It's very popular in north Karnataka

Vikas.R Hanagodimath Posted on Thu Apr 18 2013

Girmit & Mirchi yummy..:)

Jasmeet Lall Posted on Thu Apr 18 2013

Nice one!i occasionally make it at home but did not know its native name!!thanks

Reply 1 - Replies

Andrew Kasper Posted on Fri Apr 19 2013

What happened to the awesome new studio???

shakila jamal Posted on Fri Apr 19 2013

soujiblogger Posted on Fri Apr 19 2013

A very popular Andhra dish. We can make with poha in the same way.

Anil Pania Posted on Fri Apr 19 2013

hi Chef i am really inspired by your show. i would appreciate if you would show us some gujrati snaks like Fafda, Tikkha Ganthia, and how to make the papaya chutney which goes very well with Fafda.