Uggani is a popular breakfast dish from Rayalaseema, Andhra Pradesh. This dish is prepared with Borugulu or Puffed Rice. When I say Rayalaseema, I need to be more specific and say this is a popular snack in Anathapuram district and not elsewhere, as I never knew it is done in Tirupati or surrounding, even though this city is part of Rayalaseema.
I was first introduced to this dish after marriage when I visited my inlaws place. I was really surprised to see big moulds of Uggani being sold in road side shops. They have this as a big heap with Green chillies decorated on top. Uggani is usually served with Mirapakaya Bajji.
When Athamma started living with us, she made it for us for dinner as we found eating it for breakfast was really tough. She makes Onion pakoras for me and hot Mirapakaya Bajji for my hubby. I was most fascinated and interested as this involves making bajjis or pakoras. When my brother was living with us, we used to make it so often. Athamma was just remembering the other day about how much my brother loved it and how we used to make it for him.
The original intro and pictures were taken during May 2007 and I finally came around updating with new pictures after 10 years! Athamma no longer lives with us and has made our home her summer resort! So when she is here, we again make dishes she is famous for. While this used to be made very frequently some years back, we no longer make it that often. Since Athamma had got those special puffed rice from Ananthapur, we made it and I made it a point to click pictures. I wanted a rustic look by using steel plates but ended up with ceramic ones. I must now dig out those street wala pictures.
Updated – 13th July 2017
1 Kg Puffed Rice
1 cup Onion juliennes
1 cup Tomato finely chopped
4 or 5 Green Chillies
A pinch Turmeric Powder
1 tsp Red Chilli Powder
Coriander Leaves handful
1 tsp Mustard Seeds
3 tsp Cooking Oil
Lemon Juice optional
Salt to Taste
3 tsp Fried Gram Dal Powder
Pulse the fried gram dal into a fine powder.
Wash the puffed rice in water and soak it for about 2 mins. Squeeze away the water by taking a handful of soaked puffed rice each time. Don’t let the puffed rice in water for more than 2 mins, else it becomes soggy
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.
Heat oil in a nonstick pan, add mustard, curry leaves, turmeric, chopped onion, slit green chillies, add half of chopped Coriander leaves. Fry for sometime.
Then add tomatoes, red chilli powder, cook until 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.
Uggani is always served with Mirapakaya Bajji or Chilli Bajji.
1 Kg that I mentioned represents the packet thats normally packed in the puffed rice shops. It might be less than that. We normally soak and measure by moulds of how much one eats.