Andhra Pradesh

Borugula upma

Name: Borugula upma
Total time: 20 min
Yield: 3 servings
Cuisine: Rayalaseema
Ingredients: Puffed rice, about 6 cups; 1 large chopped onion; 1 small chopped tomato; 2 to 3 chopped green chilli; 3 tbsp peanuts; 2 tsp chana dal (split chickpeas); 1 tsp urad dal (split black gram); 1/2 tsp mustard seeds; 1 sprig curry leaves; 1/4 tsp turmeric (ground turmeric); 2 tbsp cooking oil (vegetable oil); 2 tbsp powdered roasted chana dal (roasted split chickpeas); 1 tbsp lemon juice; a handful coriander leaves (cilantro); Salt, to taste

Puffed rice upma, done in ten minutes. Rayalaseema's answer to a busy morning.

20 minTime

9 gProtein each

mediumSpice

Uggani and the morning rush3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

417kcal

9 gprotein

5 gfibre

20minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Puffed riceabout 6 cups

Onion1 large, chopped

Tomato1 small, chopped

Green chilli2 to 3, chopped

Peanuts3 tbsp

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Mustard seeds½ tsp

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Cooking oil (vegetable oil)2 tbsp

Roasted chana dal (roasted split chickpeas)2 tbsp, powdered

Lemon juice1 tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1Dip the puffed rice in a big bowl of water for a few seconds, then squeeze it firmly between your palms and keep aside.
2Heat the oil, fry the peanuts until they crackle, then add mustard, chana dal, urad dal and curry leaves.
3Add the onion and green chilli and cook until soft. Add the tomato, turmeric and salt and cook until the tomato is just soft.
4Add the squeezed puffed rice, toss well and cover for 2 minutes on low.
5Sprinkle the powdered roasted chana, lemon juice and coriander, toss and serve straight away.

Serve it like this

Serve in a bowl with a lemon wedge, and a hot mirchi bajji on the side if you have one.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh

Borugula upma

Puffed rice upma, done in ten minutes. Rayalaseema's answer to a busy morning.

20 minTime

9 gProtein each

mediumSpice

Uggani and the morning rush3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

417kcal

9 gprotein

5 gfibre

20minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Puffed riceabout 6 cups

Onion1 large, chopped

Tomato1 small, chopped

Green chilli2 to 3, chopped

Peanuts3 tbsp

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Mustard seeds½ tsp

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Cooking oil (vegetable oil)2 tbsp

Roasted chana dal (roasted split chickpeas)2 tbsp, powdered

Lemon juice1 tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1Dip the puffed rice in a big bowl of water for a few seconds, then squeeze it firmly between your palms and keep aside.
2Heat the oil, fry the peanuts until they crackle, then add mustard, chana dal, urad dal and curry leaves.
3Add the onion and green chilli and cook until soft. Add the tomato, turmeric and salt and cook until the tomato is just soft.
4Add the squeezed puffed rice, toss well and cover for 2 minutes on low.
5Sprinkle the powdered roasted chana, lemon juice and coriander, toss and serve straight away.

Serve it like this

Serve in a bowl with a lemon wedge, and a hot mirchi bajji on the side if you have one.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Borugula upma

Make it your way

Ingredients

Method

Borugula upma

Make it your way

Ingredients

Method

Make it a meal