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Uggani recipe



  • 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


  • 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.

Garnish with coriander leaves and serve with pickles