Puffed Rice Upma (Uggani)

This puffed rice upma is a fuss-free and flavorful South Indian breakfast recipe made with ingredients you likely already have on hand. Light and satisfying, it's ready in under 20 minutes and goes by the name 'Uggani' in many Telugu households.

The magic lies in the mildly spiced peanut and roasted gram powder, which adds both flavor and protein. It's one of those easy dishes you'll find yourself returning to again and again.

This recipe brings back memories of cozy mornings at home. I make puffed rice upma for a quick and filling meal, and it is a staple in my kitchen. I love how flexible it is; you can skip the peanut powder or add just roasted chana, and it still tastes great.

The protein boost makes it perfect for breakfast. If you enjoy savory Indian breakfasts like this, you might also like my Savory oatmeal or Baked Chickpea flour pancakes for similar warm and wholesome options.

Puffed Rice Upma (Uggani)

Sravanthi Chanda

This easy puffed rice upma (Uggani) is a savory South Indian breakfast made with peanuts, roasted chana dal, and pantry spices. Quick, tasty, and filling!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Cuisine Indian

Servings 4

Ingredients

  

• 300 gms puffed rice
• ¼ cup roasted peanuts
• ¼ cup roasted bengal gram
• ½ onion sliced
• 4 green chilli
• 2 tablespoon oil
• ¼ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 1 tablespoon urad dal
• 1 red chilli
• 1 sprig curry leaves
• ¼ teaspoon turmeric powder
• ½ teaspoon coriander powder
• 1 tablespoon coriander leaves optional
• Salt to taste
• 6 cups water to wash puffed rice

Instructions

 

• Grind roasted peanuts and Bengal gram into a coarse powder using a mixer or mortar and pestle.
• Chop onions lengthwise and slit the green chilies.
• Heat oil in a large pan or kadai. Add mustard seeds, cumin seeds, and red chili; let them splutter.
• Add urad dal and sauté until golden brown.
• Add sliced onions, green chilies, and curry leaves; cook for 3–4 minutes.
• While the onions cook, soak puffed rice in water for 1–2 minutes (soak for 3–4 minutes if they are thick).
• Squeeze out excess water from puffed rice and set aside.
• Add turmeric, salt, and coriander powder to the onion mixture and mix until well combined.
• Add the soaked puffed rice and gently mix to combine. Cook for 3–4 minutes, stirring occasionally.
• Add the peanut-roasted chana powder and stir well to combine.
• Turn off the heat and garnish with fresh coriander leaves.
• Serve puffed rice upma hot with a cup of chai or a side of coconut chutney. It's great for breakfast, brunch, or even an early evening snack.

Notes

Here are some practical tips from my kitchen:

• If your puffed rice is already salted, reduce the salt in the recipe.
• You can use just roasted chana or just peanuts, based on what you have.
• Adding a dash of lemon juice at the end brightens the flavors and adds a nice tang.
• Skip the peanut-chana powder if you prefer a lighter version, but it adds a great texture and protein boost.

Tried this puffed rice upma? I'd love to hear how it turned out! Leave a comment below. If you enjoy savory breakfasts, check out Millet Idli for a wholesome start to your day, Soft Idli with Idli Rava for a traditional favorite, or Spinach Tortilla Wraps for a quick, veggie-filled option.