If you have ever traveled through Rayalaseema towns or Karnataka roadside tiffin centers, you would have surely come across a humble, yet heart-filling dish called Uggani. This is a puffed rice upma made with maramaralu (borugulu) and served hot, usually paired with Mirchi Bajji.
About Uggani
Known as Uggani in Rayalaseema, Buggani in Anantapur, and sometimes simply Maramarala Upma, it can be made in just 15 mins. Made with puffed rice soaked in water, tossed with onion, tomato, green chili tempering, and optional spice powder. Traditionally served with green chili bajji (Mirapakaya Bajji) — the hot & spicy combo is loved by everyone.
The beauty of Uggani is its simplicity and lightness. It’s a wholesome breakfast that’s easy on the stomach yet full of flavors. Perfect for busy mornings or even as a light evening snack.
How To Make Uggani Step by Step
Ingredients:
200 gm Puffed Rice
1 Onions - large size
1/2 cup tomato chopped
1 Slitted green chili
2 Curry Leaves
1 tsp Mustard seeds
1 tsp Jeera / Cumin
1/2 tsp Red Chili powder
Salt
2.5 tbsp Oil
1/2 cup Roasted Split Chickpeas peas
2 tbsp Desiccated coconut
Coriander Leaves- small bunch
Preparation:
1. In a large pot pour a lot of water. Add puffed rice and keep stirring for 30 seconds. They will soften and absorb moisture. To soften it, soak it for five minutes if you're using the thicker kind. Simply give the airy variety a brief wash to prevent them from becoming mushy.
2. Squeeze off the water. After squeezing they should be just moist and no excess water.
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3. Grind roasted split chickpeas, red chilies and desiccated coconut in a mixer jar to a fine powder.
4. In a pan, heat the oil. Add cumin and mustard next. Add peanuts, urad dal, and chana dal as well. Fry the dals and peanuts till they are crunchy and golden.
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5. Add onions, curry leaves, and green chilies; cook until the onions are just beginning to turn pink.
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6. Add tomatoes, Cook, covered, until the tomatoes are soft. Then add turmeric and salt cook until the oil starts to drip down the pan's sides.
7. Lower the heat completely. Add puffed rice and mix well. Cover the pot and heat on a low flame until the puffed rice upma turns hot. Do not do it for longer it will get burnt.
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8. Switch off the heat. Add the coriander leaves and fried gram powder. Stir thoroughly. If necessary, add more salt after tasting. Next, extract the lemon juice.
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Best enjoyed with Mirchi Bajji – the combination is iconic in Rayalaseema. Can also be served with mango pickle, coconut chutney, or curd. Perfect for breakfast, light lunch, or evening snack.
Notes:
Soft puffed rice: Don’t soak maramaralu for too long, else they become soggy.
Spice level: Adjust chilies according to your taste.
Kids friendly: Skip green chili powder and make it mildly spiced.
Street style: Serve it with raw onion slices and bajji for the authentic taste.
Nutri Facts:
Calories: ~180–200 kcal
Carbohydrates: ~38 g
Protein: ~4 g
Fat: ~3.5 g
Fiber: ~3 g
Sugar: ~3 g (natural from onion & tomato)
Sodium: depends on salt added (~350–400 mg)
About Jyorecipes:
I'm Subhashini, the creator of Jyorecipes, food photographer, and food writer. Using my tried-and-true recipes, I hope to assist you in creating delicious Indian cuisine. I developed this blog to help people cook better and more frequently at home after gaining knowledge in practical Indian cooking. I have no doubt that Jyorecipes will help you improve your cooking abilities, regardless of your level of experience.
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