Uggani (Puffed Rice Upma)
Uggani is a traditional South Indian dish made with puffed rice. It's a popular dish served as a breakfast or snack in a few south Indian regions. It is an easy and quick vegan and gluten free dish that gets ready in under 15 minutes.
Servings: 4 people
Calories: 1056kcal
Equipment
- 1 Spoon
- 1 Mixer Grinder
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 160 gms (or) 8 Cups Puffed Rice
- 15 gms (or) 1 Tablespoon Roasted Gram Dal
- ¼ Cup Fresh Coconut chopped
- 1.5 Tablespoons Oil
- ½ Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- 35 gms Peanuts
- Handful Curry Leaves
- 4 Green Chillies slit
- 135 gms Onion finely chopped
- 100 gms Tomato chopped
- ½ Teaspoon Turmeric Powder
- Salt as required
- 6 Cups Water to soak
- Handful Fresh Coriander Leaves chopped
- 1 Tablespoon Lime Juice adjust to taste
Instructions
- Chop the onions, green chilies, and gather all the ingredients together.Place roasted gram dal in a mixer grinder jar and grind it to a powder.Transfer the roasted gram dal powder into a bowl.15 gms (or) 1 Tablespoon Roasted Gram Dal
- Place the chopped coconut in the same jar and grind it coarsely. Transfer the ground coconut into a bowl.¼ Cup Fresh Coconut
- Soak puffed rice in water for a couple of minutes and then drain water. Squeeze puffed rice to remove the excess water and place it in a seperate bowl.160 gms (or) 8 Cups Puffed Rice, 6 Cups Water
- Heat oil in a large pan or kadai. Add mustard seeds and cumin and let them splutter. Then add peanuts and sauté until they are lightly roasted.1.5 Tablespoons Oil, ½ Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds, 35 gms Peanuts
- Now add green chillies, curry leaves and saute for a minute.4 Green Chillies, Handful Curry Leaves
- Add chopped onions and sauté until they turn translucent.135 gms Onion
- Then add tomatoes and cook until they start to soften.100 gms Tomato
- Add turmeric powder and salt to the mixture. Mix well to ensure the spices coat the ingredients evenly.½ Teaspoon Turmeric Powder, Salt
- Add the soaked puffed rice to the pan. Mix everything gently and thoroughly so that the spices and tempering coat the puffed rice evenly. Cook for a few minutes on low heat to allow the flavours to blend.160 gms (or) 8 Cups Puffed Rice
- Finally add chopped fresh coriander leaves, lime juice, freshly ground coconut and roasted gram powder, and mix well.Handful Fresh Coriander Leaves, 1 Tablespoon Lime Juice
- Serve uggani hot with lemon wedges on the side for an extra tangy flavour.
Notes
Puffed Rice Preparation: Squeeze out as much water as possible from puffed rice.
Vegetable Preparation: Ensure the onion is finely diced for quick cooking. Sauté them along with the tempering just until they're tender yet retain a bit of crunch. Do not brown the onions.
Garnishes: Finishing touches matter! Add freshly chopped coriander leaves, gram dal powder and coconut right before serving to enhance the taste and freshness.
Serve Fresh: Uggani tastes best when served immediately. If you're making it ahead, store the puffed rice separately from the garnishes and onion-tomato mixture. Combine them just before serving to maintain the freshness.
Nutrition
Calories: 1056kcal | Carbohydrates: 257g | Protein: 73g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Sodium: 475mg | Potassium: 2838mg | Fiber: 103g | Sugar: 240g | Vitamin A: 20694IU | Vitamin C: 703mg | Calcium: 1190mg | Iron: 18mg
