Deenne borugulu upma ani kuda antaru. Ee Uggani is the best breakfast you can ever get. Uggani with Mirchibajji as a combination. Eppudu try Cheyyani Vallaki first bite tho love this. Uggani, Buggani, Vaggani, Borugula Upma and Maramarala Upma are all names of the same dish which is a popular breakfast fare in the Rayalaseema region of Andhra which includes, Chitoor, Ananthapur, Cuddapah and Kurnool districts. It was a common sight to find roadside vendors selling a snack prepared with puffed rice, Uggani with Mirchi Bajji, a typical combination found only in this region.
A fundamental and simple recipe that has roasted chickpeas and dry coconut as its star players. Each home has its own version, some use tomatoes, a few throw in peanuts for the crunch factor and many omit dry coconut. Whatever the version, Uggani, is a light yet filling dish that is relished by the Rayalaseema folks. I like to make it as an evening snack alongside mirchi bajji (green chilli fritters) and masala chai on a rainy day. When you have unexpected guests drop by and need to whip up a quick snack, make Uggani and serve it with a cup of hot chips. I would categorize Uggani as one of the simplest yet most flavorful snacks among South Indian recipes.
Ingredients
• Turmeric powder – 1/4 tea spoon.
• Curry leaves – 8 numbers.
• Onion – 1 number.
• Urad dal – 1 teaspoon.
• Green chillies (chopped) – 4 numbers.
• Salt – to taste.
• Oil – 2 tablespoons.
• Cumin seeds – 1 teaspoon.
• Mustard seeds – 1 teaspoon.
• Chana dal powder (roasted) – 3 tablespoons.
• Puffed rice (Borugulu)- 3 cups.
• Tomato – 2 numbers.•
Lime juice – 2 tablespoons.
•Coriander (chopped) – 1 teaspoon.
INSTRUCTIONS
First, soak puff rice in water for 1 minute and drain the water. Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, chopped green chillies, chopped ginger, onions, curry leaves, a pinch of hing, turmeric powder, salt, and sliced tomatoes, and saute it. Then add soaked puff rice, roasted peanuts (optional), roasted chana dal powder(optional), chopped coriander, and lemon juice. Could you switch off the flame and toss it? Serve hot with Mirchi bajji.
Soak Puffed Rice for 3 minutes in water, remove and squeeze water, and set aside in a vessel.
Add salt and mix well.
Crush Green Chillies and Curry Leaves and set them aside.
Heat a little oil and season it with Mustard seeds, Cumin, Red chillies and Curry Leaves.
Add chopped Onions, Curry Leaves and sauté for 2 mins.
Now add chopped Tomato pieces, Turmeric powder, crushed Chilli, Curry Leaves, and Red Chilli powder and fry till the mixture turns aromatic.
When the above mixture is done, add soaked Puffed Rice, ground Roasted Chickpea, Coconut, and Red Chilli powder 2 tsp. finely chopped Fresh Coriander Leaves and a little Salt. Toss it on a high flame. Remove it from the stove and serve it hot with Green Chilli fritters/Mirchi Bajji.
Some recipes are more popular in regions where they are liked and appreciated than where they originated. There is one such recipe which originated in Karnataka and called VAGGANI but in the course of time, changed its name to UGGANI in Andhra Pradesh.
In Kurnool and Anantapur districts which are adjacent to the state of Karnataka, this recipe is made with Puffed Rice and is relished all over. This breakfast item is just not made by people as an easy or simple recipe, but they have developed a bond with this dish, over a period.
Green Chilli Fritters (Mirchi Bajji) go well with UGGANI. People in Kurnool Anantapur in Andhra Pradesh, adjacent Gadwal district in Telangana relish this as a breakfast item and like it along with Chilli fritters.
Uggani is such a simple recipe, it can be made in just 15 minutes. The dish looks attractive when Puffed Rice is mixed with chopped Onions and Tomatoes. Following a few tips makes this Rayalaseema Uggani more authentic.
Tips
Puffed Rice:
- Take the thick variety of Kurnool Puffed Rice, which is available in almost all Telugu states for better results. For any variety that you are using, immerse the Puffed Rice in water for just 2 mins. Remove and squeeze out the water immediately otherwise, it tends to become too soft.
- Dip the Puffed Rice in small batches for 2 mins in water so that they are soaked evenly, and taste good when it’s (Uggani) made.
- Add Salt immediately to the wet Puffed rice so that they absorb the salt properly.
A FEW MORE TIPS:
- I am making Uggani the way it’s made in Kurnool, but each one makes it differently with slight variations here and there.
- I have made the recipe by adding roasted Split Chickpeas powder but it can also be made by adding only desiccated coconut also.
- Generally, we do not make the taste of Uggani sour. But some people like it with Lemon Juice so they add it in the end before serving. And some like it with tomatoes cooked in Tamarind juice.
- Sauté Onions and Tomatoes slightly, do not allow them to become soft.
- I have used crushed Green Chillies for better taste , you can use them chopped. I have used some Red Chilli powder for colour, which is optional.