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How to make Mandakki Oggarane /seasoned puffed rice/ Uggani/ Borugula Upma

Mandakki Oggarane | seasoned puffed rice | Uggani | Borugula Upma

Prep time
Cook time
Total time

Ingredients (240 ml cup used)
  • 250 Grams cleaned puffed rice
  • 1 large onion chopped to cubes
  • 1 large tomato chopped small
  • ¼ cup of fried gram powder (putnalu/putani/hurikadle) (optional, adjust to your taste)
  • 1 medium sized Lemon
  • Fistful of coriander leaves
  • Salt to taste
  • 2 green chilies (adjust)
  • 1 sprig curry leaves
  • 2 tbsp. oil
  • ⅛ tsp turmeric
  • ½ tsp. mustard
  • ½ tsp. jeera
  • 1 tbsp. urad dal
  • 1 tbsp. channa dal
  • 3 tbsp. peanuts
How to make the recipe
  1. to make mandakki oggarane, wash puffed rice in enough water. I use my 10 lts pressure cooker to wash them. The main purpose of washing is to take away the dirt and debris from the puffed rice. While we do so, they soften. But do not make them mushy.
  2. Squeeze away the water from the puffed rice fully and transfer to a utensil.
  3. Heat a pan with oil, add mustard, jeera, dals and peanuts. When they turn golden, add green chilies and curry leaves. Sauté for a minute.
  4. Add onions and fry for 2 mins, next add tomatoes, salt & turmeric and fry till the tomatoes turn mushy.
  5. Add the washed puffed rice, lemon juice, some more salt and mix well.
  6. Heat this up with the lid closed for a min or 2 on a low flame. The purpose is to heat up the puffed rice. Switch off the flame when the puffed rice is hot enough.
  7. Add fried gram powder, mix well.
  8. Add the coriander leaves and mix well. Ready to serve.
  9. Tangy, spicy and yummy mandakki oggarane is ready.

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