Uggani is a breakfast recipe made with puffed rice, peanuts, spices and herbs. Serve it with chilli bajji or plain yogurt.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Breakfast, brunch
  • Cuisine: Karnataka

Ingredients

  • 250 gms puffed rice (cleaned)
  • 1 large onion (cubed)
  • 1 large tomato (chopped)
  • 2 to 4 tbsps fried gram
  • 2 tbsps Lemon juice (or tamarind paste as needed (refer notes))
  • 2 tbsps coriander leaves (chopped)
  • Salt (to taste)
  • 2 to 3 tbsp oil
  • 3 green chilies (slit)
  • 1 sprig curry leaves
  • ½ tsp mustard
  • ½ tsp jeera ((optional))
  • 3 tbsp peanuts
  • 1 tbsp channa dal
  • 1 tbsp urad dal
  • 2 tbsps grated coconut ((optional))
  • ¼ cup capsicum (chopped)
  • ¼ cup carrots (chopped or grated)
  • ¼ cup green peas (boiled (skip if using peanuts))

Method

  1. Pour lots of water to a large pot and add puffed rice to it stirring with your hand.
  2. If you are using thicker variety, leave it in water for around 5 mins. If you are using the very airy variety, just dunk them in water and squeeze up the water immediately else they turn mushy.
  3. Squeeze away the excess water from the puffed rice fully and transfer to a wide plate.
  4. Puffed rice should be soft enough but not soggy at this stage.
  5. Add fried gram to a blender and make a fine powder. Set this aside.

Tempering

  1. Heat a wide and deep pan with oil.
  2. Add mustard, cumin, dals and peanuts (if using).
  3. Fry until the peanuts turn golden. Then add green chilies and curry leaves. Saute for a minute.
  4. Add onions and fry for 2 to 3 mins until they turn pink.
  5. Next add tomatoes, turmeric and salt.
  6. Fry till the tomatoes turn mushy. If needed cover and cook on a low heat.
  7. Saute the mixture till it begins to leave the sides.
  8. Lower the flame completely. Add the rice puffs and mix well.
  9. Cover and cook on the lowest heat until the puffed rice turns hot. Do not leave for long time as they burn quickly or stick to the bottom.
  10. Turn off the stove and add 2 tbsps fried gram powder & coriander leaves. Mix well.
  11. Taste it & add more fried gram powder, salt if needed and then lemon juice.
  12. Mix well and serve puffed rice upma with mirchi bajji or plain yogurt.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.