Uggani, Borugula Upma or Maramarala Upma as it is popularly called in Rayalaseema region of Andhra Pradesh is one of the popular breakfast item in the region. You can get Uggani every day in any of the road side hotel even in villages. It is a common sight to find road side vendors selling Uggani ( the snack prepared with puffed rice) along with Mirchi Bajjis. This is a typical combination found only in this region.
Uggani is a very basic recipe which has roasted peas and dry coconut as its star players. Some people use tomatoes and many omit dry coconut. Uggani is a light but filling breakfast item only in Rayalaseema region. This is normally taken as morning snack along with Mirchi bajjis and masala chai especially on a rainy day. When you get un expected guests to your house, simply prepare Uggani and serve with papad or chips. So Uggani is one of the simplest snack among South Indian Recipes.
Uggani is a very basic recipe which has roasted peas and dry coconut as its star players. Some people use tomatoes and many omit dry coconut. Uggani is a light but filling breakfast item only in Rayalaseema region. This is normally taken as morning snack along with Mirchi bajjis and masala chai especially on a rainy day. When you get un expected guests to your house, simply prepare Uggani and serve with papad or chips. So Uggani is one of the simplest snack among South Indian Recipes.
Ingredients required to prepare Uggani
- Puffed Rice - 10 cups
- Onion - 1 large size finely chopped
- Green chillies - 4 Nos. slit
- Turmeric powder - 1/4 tea spoonful
- Roasted chick peas - 3 tea spoon full
- Lemon juice - 1 small cup ( 25 ml)
- Pea nuts - roasted and peeled
- Dessicated coconut - 1 tsp ( optional)
- salt for taste
- fresh coriander
- Mustard seeds - 1/2 table spoonful
- Cumin seeds - 1/2 tsp
- urad dal - 1 1/2 tsp
- Curry leaves - few nos.
- Oil - 2 tsp
Method of preparation of Uggani
It is very easy to prepare Uggani. Here is a step by step instructions to prepare Uggani
1. Fill a deep bowl with 4 to 5 liters of water. Now add puffed rice and soak for 3 to 4 minutes.
Using your hands, squeeze out the water from the puffed rice and place in a bowl.
2. Grind roasted chickpeas and coconut into fine powder and keep it aside.
3. Heat oil in a vessel, add mustard seeds and allow to splutter. Add cumin seeds, urad dal and saute till dal turns red. Add curry leaves and green chillies and saute for few seconds.
4. Now add chopped onions and saute for 6 minutes. Add turmeric powder, puffed rice, ground powder and salt and mix well. Toss for a minute. Now add lemon juice and roasted pea nuts and turn off the flame.
5. Garnish with coriander leaves and serve warm along with mirchi bajjis, papad or chips.
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