Uggani | Borugula Upma | Puffed Rice Upma

Uggani or Puffed rice upma is a popular breakfast dish from Rayalaseema, Andhra Pradesh. We make this dish with Borugulu or Puffed Rice. This dish is a very popular snack in Anantapur district and is not done in other parts of Rayalaseema.

I was first introduced to this dish after marriage when I visited my in-laws' place. Imagine my surprise when I got to see big moulds of Uggani in roadside shops. They have this as a big heap with Green chilies decorated on top. The best and the ultimate side dish for this Uggani is Mirapakaya Bajji.

When Athamma started living with us, she made it for us for dinner as we found eating it for breakfast was really tough. She makes Onion pakoras for me and hot Mirapakaya Bajji for my hubby. I was most fascinated and interested as this involves making bajjis or pakoras. When my brother was living with us, we used to make it so often. Athamma was just remembering the other day about how much my brother loved it and how we used to make it for him.

The original intro and pictures were taken during May 2007 and I finally came around updating with new pictures after 10 years! Athamma no longer lives with us and has made our home her summer resort! So when she is here, we again make dishes she is famous for. I wanted a rustic look by using steel plates but ended up with ceramic ones. I must now dig out those street wala pictures.

Updated - 13th July 2017

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Step by Step Pictures for making Borugula Upma

Uggani | Borugula Upma | Puffed Rice Upma

Ingredients

1 Kg Puffed Rice
1 cup Onion julienne
1 cup Tomatoes, finely chopped
4 or 5 Green Chillies
A Pinch Turmeric Powder
1 tsp Red Chilli Powder
Coriander Leaves handful
Curry Leaves handful
1 tsp Mustard Seeds
3 tsp Cooking Oil
Lemon Juice optional
Salt to taste
3 tsp Fried Gram Dal Powder

Instructions

Pulse the fried gram dal into a fine powder.
Wash the puffed rice in water and soak it for about 2 mins. Squeeze away the water by taking a handful of soaked puffed rice each time. Don't let the puffed rice in water for more than 2 mins, else it becomes soggy.
Once you have all the water removed, add the fried gram dal powder and salt. Mix well. Keep it aside.
Chop the onion, tomato into fine pieces. Cut green chillies into small pieces.
Heat oil in a nonstick pan, add mustard, curry leaves, turmeric, chopped onion, slit green chillies, add half of chopped Coriander leaves. Fry for sometime.
Then add tomatoes, red chilli powder, cook till its soft and done.
Add puffed rice, and mix well. Sim for 10 mins, before removing, add lemon juice if required then garnish with Coriander leaves. Uggani is ready to serve.
Uggani is always served with Mirapakaya Bajji or Chilli Bajji.

Notes

1 Kg that I mentioned represents the packet that's normally packed in the puffed rice shops. It might be less than that. We normally soak and measure by moulds of how much one eats.
Just like the other Upmas, this measurement is roughly done by taking into consideration how much one might eat!

Recipe

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Uggani | Borugula Upma

Uggani is a popular Rayalaseema dish made with puffed rice or borugulu. This is a breakfast dish paired with Mirchi Bajji.

Course Breakfast, Dinner

Cuisine Andhra Pradesh

By Cook Method Stovetop

Occasion Everyday Meal

By Diet Vegan, Vegetarian

Dish Type Combo Dishes, Upma Varieties

Author Srivalli

Ingredients

• 1 Kg Puffed Rice
• 1 cup Onions julienne
• 1 cup Tomatoes finely chopped
• 4 or 5 Green Chillies
• A Pinch Turmeric Powder
• 1 tsp Red Chilli Powder
• Coriander Leaves handful
• Curry Leaves handful
• 1 tsp Mustard Seeds
• 3 tsp Cooking Oil
• Lemon Juice optional
• Salt to taste
• 3 tsp Fried Gram Dal Powder

Instructions

• Pulse the fried gram dal into a fine powder.
• Wash the puffed rice in water and soak it for about 2 mins. Squeeze away the water by taking a handful of soaked puffed rice each time. Don't let the puffed rice in water for more than 2 mins, else it becomes soggy.
• Once you have all the water removed, add the fried gram dal powder and salt. Mix well. Keep it aside.
• Chop the onion, tomato into fine pieces. Cut green chillies into small pieces.
• Heat oil in a nonstick pan, add mustard, curry leaves, turmeric, chopped onion, slit green chillies, add half of chopped Coriander leaves. Fry for sometime.
• Then, add tomatoes, red chilli powder, cook till its soft and done.
• Add puffed rice, and mix well. Sim for 10 mins, before removing, add lemon juice if required then garnish with Coriander leaves. Uggani is ready to serve.
• Uggani is always served with Mirapakaya Bajji or Chilli Bajji.

Notes

1 Kg that I mentioned represents the packet that's normally packed in the puffed rice shops. It might be less than that. We normally soak and measure by moulds of how much one eats.

Just like the other Upmas, this measurement is roughly done by taking into consideration how much one might eat!

Tried this recipe?Mention @cooking4all or tag #cooking4all!

SaveOther popular Anantapur Street food is this Masala Mirchi Bajji or this Rajasthani Mirchi Vada Pav