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Uggani is a popular dish from Rayalaseema region in Andhra where it’s served as breakfast or snack along with mirchi bajji and/or other vegetable bajji’s.

Uggani is made with maramaralu/borugulu/puffed rice as the main ingredient where we soak and squeeze them and added to the tempering.
Preparation Time: 5 minutes 
Cook Time: 10 minutes 
Serves : 2-3
Maramaralu/Puffed Rice : 4 cups
Onion : 1 large sliced
Green chilies: 3 slit 
Ginger: 1″ piece minced 
Turmeric: 1/2 teaspoon 
Putnalu/puffed Bengal gram : 1 tablespoon
Coconut powder: 1 1/2 teaspoons 
Roasted peanuts: 2 tablespoons 
Lemon juice: 1/2 teaspoon 
Cilantro/coriander leaves: 2 teaspoons 
Salt to taste 
For tempering:
Chana dal/Senaga Pappu: 1 teaspoon 
Urad dal /Minappappu: 1 teaspoon 
Mustard seeds/Aavalu: 1/2 teaspoon 
Cumin seeds/Jeera: 1/2 teaspoon 
Curry leaves: 1 sprig
Soak puffed rice in a large container of water for 3-4 minutes. Squeeze with your hands and keep them to aside.
Make a fine powder of coconut and putnalu.
Heat oil in a pan, add all seeds listed under for tempering and fry till golden. Add curry leaves, green chilies and ginger, fry for 1 minute.
Add onions and turmeric, sauté till golden. Add puffed rice, powder, mix well and fry for 5-6 minutes. Turn off the stove, add peanuts, lemon juice and cilantro and toss well.
Serve hot with any kind of bajji’s.