Uggani is made from Borugulu or Puffed Rice. This is a popular snack in Anathapuram district, south Andhra. I was first introduced when I visited my inlaws place. I was really surprised to see big molds of Uggani being sold in road side shops. They have this as a big heap with Green chilles decorated on top. Uggani is usually served with Mirapakaya Bajji.
My Athamma makes both Onion pakkodas for my sake and hot Mirapakaya Bajji for my hubby. Imagine how tempting this sounds. This has now become our regular item. Of course since its kind of heavy, we have for dinner.
Well I think I will go right into what makes this delicious tempting dish.
Ingredients for Uggani:
Puffed Rice – 1 large bowl
Onion – 2
Tomato – 2
Green chillies – 4 or 5
Turmeric powder – pinch
Chilli powder – 1 tsp
Fried gram dal powder (Its called Putnalu poddi)
Method to make this:
Grind fried gram dal into fine powder.
Wash the puffed rice in water and soak it for about 2 mts. Squeeze away the water by taking a handful of soaked puffed rice each time. Don’t keep it for long as it becomes very soft and uggani be perfect.
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.
Take 2-3 tbsp of oil in a pan, add mustard, curry leaves, turmeric, chopped onion, slit green chillies, add half of chopped Coriander leaves. Fry for sometime. Then add tomatoes, 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.