Uggani
A quick Rayalaseema breakfast of puffed rice tossed warm with roasted gram, peanuts and a bright mustard tempering, finished with a squeeze of lemon.
20 min 2 servingsEasy
Ingredients
2 servingsContains: peanut
Flavor profile
Spice
Richness
Method
- 1Rinse the puffed rice quickly under water and drain at once so it softens without going soggy.
- 2Grind the roasted gram to a coarse powder and set aside.
- 3Heat the oil and fry the peanuts until they colour.
- 4Add the mustard seeds and chana dal and let them crackle.
- 5Toss in the slit green chillies and curry leaves.
- 6Stir in the turmeric off the direct heat.
- 7Add the drained puffed rice and the ground roasted gram.
- 8Season with salt and toss over low heat until warmed through and evenly coated.
- 9Squeeze over the lemon juice and scatter the coriander.
- 10Give a final gentle toss and serve immediately while warm.
Frequently asked
About 20 minutes total — 10 min prep and 10 min cooking.
Yes — Uggani is gluten free, jain, veg, vegan.
Uggani contains peanut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
