This is very colourful, flavourful and delicious pie recipe. ...

Smart and healthy use of leftover sorghum millet breads, made in to tasty umpa, best alte...

Bajri chi bhakri - bajra roti made with flour of pearl millet a specialty of Maharashtra....

A simple omelette with toasted bread is the best breakfast. They make for a no-fuss meal ...

A perfect combination of bajji to delight your evening with a homemade snack that too in ...

Moong Dal puri is a fantastic puffed Indian bread made with all-purpose flour combined wi...

Uggani Borugula Chitranam Recipe, How To Make Uggani Borugula Chitranam Recipe

Name: UGGANI BORUGULA CHITRANAM
Prep time: 30 min
Cook time: 15 min
Total time: 15 min
Yield: 2

About Recipe

How to make UGGANI BORUGULA CHITRANAM

(2 ratings)

0 reviews so far

Prep time
30 mins

Cook time
15 mins

Total time
45 mins

Author : Vahchef
Main Ingredient : Puffed rice

Servings : 2 persons
Published date : June 18, 2018

Ingredients used in UGGANI BORUGULA CHITRANAM
• Ground nuts - 25 grams.
• Urad dal - 1 tea spoon.
• Chana dal - 1 tea spoon.
• Coconut desicated - 25 grams.
• Dahlia/roasted chanadal - 50 grams.
• Musturdseeds - 1 tablespoon.
• Oil - as required.
• Cuminseeds - 1 tea spoon.
• Turmeric - 1 tea spoon.
• Greenchillies - 5-6 numbers.
• Lime/lemon - 1 number.
• Tomato - 1 big.
• Onion - 1 large.
• Puffedrice - 32 oz.
• Salt - to taste.
• Curry leaves - springs.
Method:
Soak puffed rice in water for about 20-30 minutes or they become soft, then remove from water squeeze out all moisture from it. Ground dahli coconut in to powder mix into the above keep aside . On stove keep a kadai add oil in to it ,when oil is heated add cuminseeds, musturd seeds,curry leaves wait untill ther splutters then add chopped onion and saute till it becomes light brown ,add chopped green chillies,chopped tomatoes,tumeric saute till tomatoes becomes soft. Now addsoaked puffed rice mixed with dahlia coconut powder in to it saute for another 10 minuteson medium heat. Add salt according to ur taste squeeze lemon juice into it,mix well saute for another 2 minutes on medium heat switch off the stove. Garnish with coriander leaves servethis with hot-hot mirchi bajjis or any other varities of bajjis.