Uggani
Ingredients
- Puffed rice or Boruggulu -250
- Green chillies - 5
- Chana dal -1 tbsp
- Onion -1 medium
- Mustard seeds -1 tsp
- Turmeric powder -½ tsp
- Dried red chillies -4-5
- Curry leaves -few
- Lemon -1
- Coriander leaves
- Salt to taste
- Oil
Method
- First, take a deep bowl, add water in it around for about 3-4 liters of water.
- Add the puffed rice in it, dip or soak them for about 2 minutes.
- Remove the rice blown squeeze water soaked puffed rice.
- Place the squeezed separately puffed rice in a large bowl.
- Make a powder Chana dal roasted, salt, 3 green chillies, mixing well.
- Add the powder mixed into the puffed rice
- In a cooking pot with a thick bottom, add oil and heat.
- Add the mustard seeds and let it splutter, add 2 green chillies slit.
- Add onions and fry the slices until light brown.Add dried red chillies and fry well.
- Add curry leaves and when we get a cracking sound, add turmeric powder.
- Add the puffed rice mixture, stir delicately and mix well, add the lemon juice into the puffed rice and mix well.Turn off the flame.
