By Shreya Goswami
Originating in Karnataka and popular in Andhra Pradesh as well, Uggani is a puffed rice breakfast upma that is low in calories, light on the tummy, easy to make and absolutely yummy. Give this recipe a try now.
3 cups puffed rice 3 cups water 2 tbsp oil 2 tbsp peanuts ½ tsp mustard seeds 1 tsp cumin seeds 1 sprig curry leaves ¼ tsp asafoetida ¼ cup roasted gram flour 1 onion, chopped 2 green chillies, chopped ½ tsp turmeric powder 1 tsp sugar Salt, to taste 1 tbsp lemon juice 2 tbsp coriander leaves, chopped
Place the puffed rice in a large bowl and add water. Rinse the puffed rice quickly, drain out the water and squeeze out any excess.
Now, heat oil in a wok and roast the peanuts until brown. Add the mustard seeds, cumin seeds, curry leaves, asafoetida and let them splutter.
Add the onion, chilli, and saute until the onion starts turning brown. Add turmeric, salt, sugar and mix well.
Once everything is cooked properly, add the roasted gram flour and mix well.
Add the puffed rice and mix well. Cook for 3-4 minutes, then add lemon juice, coriander leaves and serve the Uggani hot.