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Uggani
Tempered puffed rice
ఉగ్గాని: Rayalaseema's soft tempered puffed rice with onion, peanuts and roasted gram
In Kurnool, Anantapur and Kadapa, uggani is the cheap, filling morning plate of the roadside hotel, made from borugulu (puffed rice) that is soaked, squeezed and tossed in a hot tempering of onion, green chilli and peanuts. It is soft and lightly tangy with lemon, with crunch from the putnalu (roasted gram), and it is almost always eaten with a crisp mirchi bajji on the side and a glass of tea. The mistake most people make is soaking the puffed rice too long, so it collapses into mush; it needs only a quick dip. Chef's tip: dust over a spoon of roasted gram powder at the end; it soaks up excess moisture and gives the dish its typical light, fluffy texture.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the uggani
- 5 ½ oz puffed rice (borugulu)
- 3 tbsp groundnut oil
- 1 ⅜ oz raw peanuts
- 1 tsp black mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 12 curry leaves
- 3 green chilliesslit
- 2 onionsthinly sliced
- ½ tsp ground turmeric
- ¾ tsp salt
- 2 tbsp roasted gram (putnalu)half whole, half ground to powder
- 1 tbsp lemon juice
- 2 tbsp fresh coriander (optional)chopped
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Method
0/6 doneStep 1: Put 5 ½ oz puffed rice (borugulu) in a colander, dip it in a large bowl of water for just 10–15 seconds, lift out and squeeze handfuls gently to remove the water. It should feel soft but still hold its shape.
3 minStep 2: Heat 3 tbsp groundnut oil in a wide kadai over medium and fry 1 ⅜ oz raw peanuts for 2 minutes until they crackle and darken a shade.
2 minStep 3: Add 1 tsp black mustard seeds, 1 tsp chana dal and 1 tsp urad dal; when the mustard pops and the dals turn golden, add 12 curry leaves and 3 green chillies.
1 minStep 4: Add 2 onions and cook for 3–4 minutes until soft and just turning pink at the edges, then stir in ½ tsp ground turmeric and ¾ tsp salt.
4 minStep 5: Tip in the squeezed puffed rice and toss gently over low heat for 2 minutes until evenly yellow and steaming.
2 minStep 6: Scatter over 2 tbsp roasted gram (putnalu), sprinkle 1 tbsp lemon juice and 2 tbsp fresh coriander, toss once more and serve straight away.
1 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 12 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does uggani take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of puffed rice (borugulu)?
- Any long-grain rice, same amount.
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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