Andhra Pradesh

Uggani

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

Puffed rice soaked and tempered with onion and putnalu. Rayalaseema's breakfast in ten minutes.

20 minTime

8 gProtein each

mediumSpice

Borugulu for breakfast2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

309kcalsame

8 gproteinsame

4 gfibresame

20minutessame

Uggani, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Puffed rice6 cups borugulu

Onion1 medium, chopped

Tomato1 small, chopped

Green chilli2, chopped

Peanuts3 tbsp

Roasted chana dal (roasted split chickpeas)3 tbsp putnalu, powdered

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Mustard seeds1 tsp

Turmeric (ground turmeric)¼ tsp

Curry leaves1 sprig

Cooking oil (vegetable oil)2 tbsp

Lemon juice2 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Dip the puffed rice in water for a few seconds and squeeze out the water.
2Heat oil, fry peanuts, then add mustard, dals, curry leaves, chilli, onion and tomato. Cook till soft, add turmeric and salt.
3Add the puffed rice and the putnalu powder and toss on low heat.
4Finish with lemon and coriander. Serve with mirchi bajji.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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

Andhra Pradesh

Uggani

Puffed rice soaked and tempered with onion and putnalu. Rayalaseema's breakfast in ten minutes.

20 minTime

8 gProtein each

mediumSpice

Borugulu for breakfast2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

309kcalsame

8 gproteinsame

4 gfibresame

20minutessame

Uggani, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Puffed rice6 cups borugulu

Onion1 medium, chopped

Tomato1 small, chopped

Green chilli2, chopped

Peanuts3 tbsp

Roasted chana dal (roasted split chickpeas)3 tbsp putnalu, powdered

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Mustard seeds1 tsp

Turmeric (ground turmeric)¼ tsp

Curry leaves1 sprig

Cooking oil (vegetable oil)2 tbsp

Lemon juice2 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Dip the puffed rice in water for a few seconds and squeeze out the water.
2Heat oil, fry peanuts, then add mustard, dals, curry leaves, chilli, onion and tomato. Cook till soft, add turmeric and salt.
3Add the puffed rice and the putnalu powder and toss on low heat.
4Finish with lemon and coriander. Serve with mirchi bajji.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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

Uggani

Make it your way

Ingredients

Method

Uggani

Make it your way

Ingredients

Method

Make it a meal