Uggani
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Puffed Rice & Spice Powder
- b.In a small grinder, add the roasted chana dal (putnalu) and grind to a coarse powder. Set aside.
- c.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.
- d.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
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat oil in a wide, heavy-bottomed pan (kadai) over medium heat.
- c.Add mustard seeds and allow them to splutter.
- d.Add cumin seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn light golden brown.
- e.Add the curry leaves and slit green chillies. Sauté for another 30 seconds until fragrant.
- 3
Step 3
- a.Cook the Vegetable Base
- b.Add the finely chopped onions to the pan. Sauté for 4-5 minutes until they become soft and translucent.
- c.Add the finely chopped tomatoes, turmeric powder, and salt. Mix well.
- d.Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become soft and pulpy.
- 4
Step 4
- a.Combine and Finish
- b.Reduce the heat to low. Add the prepared puffed rice to the pan.
- c.Sprinkle the ground roasted chana dal powder over the top.
- d.Gently mix everything together until the puffed rice is evenly coated with the masala. Be careful not to mash it.
- e.Cook for 2-3 minutes, allowing the flavors to meld.
- f.Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
- 5
Step 5
- a.Serve
- b.Serve the Uggani immediately while it's hot and fluffy. It is traditionally paired with Mirapakaya Bajji (chilli fritters).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to fluffy Uggani is a quick soak. Dip the puffed rice in water for just 30-60 seconds, then immediately drain and squeeze gently.
- 2Ensure you squeeze out as much water as possible from the puffed rice to prevent it from becoming mushy.
- 3The freshly ground roasted chana dal powder (putnalu podi) is essential for the authentic flavor and texture of Uggani. Don't skip it.
- 4A pinch of asafoetida (hing) in the tempering adds a lovely aroma and aids digestion.
- 5Customize the spice level by adjusting the number of green chillies. For a milder version, deseed them before adding.
Adapt it for your goals.
With Vegetables
Add 1/4 cup of finely chopped carrots or green peas along with the onions for extra nutrition and color.
With PeanutsWith Peanuts
For a crunchy texture, add 2 tablespoons of roasted peanuts to the tempering along with the dals.
Spicier VersionSpicier Version
Add 1/2 teaspoon of red chilli powder along with the turmeric for a spicier kick.
Why this is on our healthy list.
Light & Easy to Digest
Puffed rice is a low-calorie grain that is very light on the stomach, making Uggani an excellent choice for a gentle start to the day or a light snack.
Good Source of Energy
The carbohydrates from puffed rice provide a quick source of energy to fuel your morning activities without feeling heavy.
Rich in Plant-Based Nutrients
With ingredients like onions, tomatoes, coriander, and lentils, this dish provides essential vitamins, minerals, and a modest amount of plant-based protein.
Aids in Weight Management
Being low in calories and fat, Uggani can be a part of a weight-conscious diet. Its fiber content helps in promoting a feeling of fullness.
Frequently asked questions
Uggani, also known as Borugula Upma, is a traditional breakfast dish from the Rayalaseema region of Andhra Pradesh. It's made with puffed rice, onions, tomatoes, and a special spice powder of roasted chana dal.