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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
Prepare Puffed Rice & Spice Powder
Prepare the Tempering (Tadka)
Cook the Vegetable Base
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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.
This andhra recipe takes 25 minutes to prepare and yields 4 servings. At 281.04 calories per serving with 6.22g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Combine and Finish
Serve
Add 1/4 cup of finely chopped carrots or green peas along with the onions for extra nutrition and color.
For a crunchy texture, add 2 tablespoons of roasted peanuts to the tempering along with the dals.
Add 1/2 teaspoon of red chilli powder along with the turmeric for a spicier kick.
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.
The carbohydrates from puffed rice provide a quick source of energy to fuel your morning activities without feeling heavy.
With ingredients like onions, tomatoes, coriander, and lentils, this dish provides essential vitamins, minerals, and a modest amount of plant-based protein.
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.
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.
This usually happens if the puffed rice is soaked for too long or if the excess water isn't squeezed out properly. A very quick dip (30-60 seconds) is all that's needed.
Uggani is best served fresh and hot, as the puffed rice can become chewy upon cooling. It's not ideal for meal prep, but you can chop the vegetables in advance to save time.
'Putnalu podi' is the powder of roasted chana dal (split roasted chickpeas). It's the key flavoring agent. While there's no perfect substitute, in a pinch, you could use a small amount of lightly roasted besan (gram flour), but the taste will be different.
The classic and most popular combination is Uggani served with hot Mirapakaya Bajji (chilli fritters). The soft, tangy Uggani pairs perfectly with the spicy, crispy bajji.
Yes, Uggani is a relatively healthy and light breakfast option. It's low in fat and calories. Puffed rice is easy to digest. The addition of vegetables and lentils adds fiber and protein.
One serving of this Uggani recipe (about 1.5 cups or 160g) contains approximately 220-250 calories, making it a light and satisfying meal.