Uggani, is a simple, yummy dish, prepared using puffed rice, also known as marmaralu/murmure/borugulu and can be served as breakfast or evening snack. This is a popular regional dish in my native place, Ananthapur, in Andhra Pradesh, India. Usually it is served along with mirapakaya/mirchi bajji. Me and my brother love uggani. This is so simple to make and so tasty. My grandmother always makes mirchi bajji as an accompaniment for this dish. She used to send someone to the neighboring town especially to get the long chillies to make the bajjis for us.
Puffed rice - 200 gm or 1/2 lb
Roasted Chana Dal Powder - 2 tbsp
Onion - 2, sliced length wise
Tomato - 1, large (traditionally, sliced length wise)
Green Chillies - 6
Garlic - 1 clove
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tsp
Curry Leaves - few
Oil - 3 tbsp
Salt - As per taste
Method of Preparation:
1. Grind the green chillies and garlic to a paste.
2. Heat oil in a pan and add mustard seed, after they splutter, add cumin seeds, urad dal, chana dal and curry leaves.
3. Fry for a minute or two and add sliced onions, turmeric powder. Mix well for a minute. Add the ground chilli garlic paste to it.
4. Mix well and fry till the raw smell disappears, then add chopped tomatoes to it and let them soften.
5. Meanwhile, add the puffed rice to a large bowl, half filled with water. Since puffed rice will float on the water, you need to push them so that all of them get soaked in water. After a minute, use both of your hands to take out a handful of the soaked puffed rice from water and squeeze them tightly to get rid of the excess water and transfer them to a dry plate/dish. Repeat the same with the remaining puffed rice.
6. After the tomato gets cooked, add salt, mix well and add the drained puffed rice to the pan.
7. On medium heat, mix well till all the puffed rice gets coated with the onion tomato mixture.
8. Sprinkle the roasted chana dal/pappula/putnala podi on the puffed rice and mix well.
9. Adjust the salt and fry for a minute.
10. Enjoy the hot uggani just like that or accompanied with mirchi bajji.
Sending this to my own event 'Celebrating Regional Cuisine'