Puffed Rice Upma (Uggani)
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!
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.