Meena's Taste Mantra

Uggani | Tossed Puffed Rice - A delicious Breakfast | Snack Option!

Amma came across Uggani, an Andhra specialty, for the first time, when she visited my sister in Bengaluru. She had tasted this at a social gathering and loved it. That Uggani was made in a different way like making a sabzi kind of thing and then tossing the squeezed puffed rice. Amma liked it but she wanted to add her own twist to the same as she felt the end result to be a bit soggy to her liking!

That's how this version emerged and we simply love this! This is simply delightful, easy to make and best part is it makes a great Brunch Option too!

Appa just loves this! I like to add little bit of Sev on top and relish it! Traditionally this is served along with Mirchi Bajji! hmm....YUM!

INGREDIENTS

150 gm Kurmura | Puffed Rice

2 Onion, sliced

2 Tomato, sliced

2 tblsp Pottukadalai | Chutney Dal | Fried Channa Dal, dry roasted

2 tblsp Peanuts, dry roasted

2 tsp Oil

1 tsp Rai | Mustard Seeds

2 tsp Jeera | Cumin Seeds

1 tsp Urad Dal

4 Green Chillies, finely chopped

1 tsp Adrak | Ginger, finely chopped

1/2 tsp Haldi | Turmeric Powder

A pinch Hing | Asafoetida Powder

2 tsp Lemon Juice

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

To taste, Salt

METHOD

In a bowl of water, add the puffed rice and gently move your finger for half a minute in it. Drain the water and gently squeeze the water from the soaked puffed rice and keep aside.
Grind the chutney dal to a coarse powder and keep aside. It should be grainy like Rava | Semolina.
In a kadhai, heat oil and add rai, jeera, urad dal and curry leaves.
When rai splutters add hing, onion, haldi, green chilli and adrak. Saute for a minute.
Add tomato and salt. Saute for 2 minutes.
Reduce flame to low and add squeezed puffed rice and gently toss the kadhai so that the puffed rice combines with the rest of the ingredients.
Add chopped dhania, chutney dal powder and peanut. Toss again well so that the chutney dal powder gets mixed well.
Switch off the gas and add lemon juice. Gently mix it well.
Transfer to a serving bowl.
Serve hot.

We have used:

1. Borges Olive Oil Light

2. Tata Salt Lite

3. LG Asafoetida Powder

4. Everest Tikhalal Red Chilli Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.