A light and savory breakfast dish from Andhra Pradesh, made with puffed rice, onions, and a simple tempering. It's the Rayalaseema region's comfort food, often enjoyed with spicy mirchi bajji.
Prep10 min
Cook15 min
Soak2 min
Servings4
Serving size: 1.5 cups
281cal
6gprotein
38gcarbs
Ingredients
100 g Puffed Rice (Also known as Borugulu or Murmura)
Crispy, golden fritters made from large green chilies stuffed with a tangy tamarind and spice mixture. This popular Andhra street food is the perfect spicy snack for a rainy day, best enjoyed with a squeeze of lemon and sliced onions.
Light, comforting Uggani with spicy Mirapakaya Bajji. An energy-giving combo that's big on flavor!
This andhra dish is perfect for lunch. With 662.1800000000001 calories and 16.98g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
Chana Dal
10 leaves Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Salt (Or to taste)
2 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Puffed Rice & Spice Powder
In a small grinder, add the roasted chana dal (putnalu) and grind to a coarse powder. Set aside.
Place the puffed rice in a large colander or bowl. Pour water over it until fully submerged. Let it soak for only 30-60 seconds.
Immediately drain all the water. Gently squeeze the puffed rice in batches between your palms to remove excess water. The puffed rice should be soft but not mushy. Set aside.
2
Prepare the Tempering (Tadka)
Heat oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Add mustard seeds and allow them to splutter.
Add cumin seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn light golden brown.
Add the curry leaves and slit green chillies. Sauté for another 30 seconds until fragrant.
3
Cook the Vegetable Base
Add the finely chopped onions to the pan. Sauté for 4-5 minutes until they become soft and translucent.
Add the finely chopped tomatoes, turmeric powder, and salt. Mix well.
Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become soft and pulpy.
4
Combine and Finish
Reduce the heat to low. Add the prepared puffed rice to the pan.
Sprinkle the ground roasted chana dal powder over the top.
Gently mix everything together until the puffed rice is evenly coated with the masala. Be careful not to mash it.
Cook for 2-3 minutes, allowing the flavors to meld.
Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
5
Serve
Serve the Uggani immediately while it's hot and fluffy. It is traditionally paired with Mirapakaya Bajji (chilli fritters).
381cal
11gprotein
45gcarbs
19gfat
Ingredients
12 pcs large green chilies (Bajji variety, thick-skinned)
1.5 cup besan (for batter)
1.5 tsp ajwain (divided)
2 tbsp tamarind paste
1.25 tsp salt (divided)
0.25 cup rice flour
1 tsp red chili powder
0.25 tsp turmeric powder
0.25 tsp hing (Ensure it's gluten-free if needed)
0.25 tsp baking soda
1 cup water (or as needed to make a thick batter)
2 cup oil (for deep frying)
Instructions
1
Prepare the chilies
Wash and thoroughly dry the green chilies.
Make a single slit lengthwise down each chili, being careful not to cut all the way through.
Gently scrape out the seeds with a small spoon or knife. This step is optional but reduces the heat.
2
Make the stuffing
In a small bowl, combine 2 tbsp besan, 1 tsp ajwain, tamarind paste, and 0.25 tsp salt.
Mix well to form a thick, uniform paste.
3
Stuff the chilies
Carefully open the slit in each chili and fill it with a small amount of the prepared stuffing paste.
Spread the stuffing evenly inside and set the stuffed chilies aside.
4
Prepare the batter
In a mixing bowl, whisk together 1.5 cups besan, rice flour, 0.5 tsp ajwain, red chili powder, turmeric powder, hing, baking soda, and 1 tsp salt.
Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
5
Heat the oil
Pour oil into a kadai or deep pan and heat over medium-high flame.
To check if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is at the right temperature.
6
Fry the bajjis
Take one stuffed chili, dip it completely into the batter, ensuring it's evenly coated.
Gently slide the battered chili into the hot oil.
Fry in batches of 3-4, avoiding overcrowding the pan.
Cook for 4-5 minutes, turning occasionally, until they are golden brown and crisp on all sides.
7
Drain and serve
Once cooked, remove the bajjis from the oil using a slotted spoon.
Place them on a plate lined with paper towels to absorb any excess oil.
Serve hot with sliced onions, a sprinkle of chaat masala, and lemon wedges.
