UGGANI | MARAMARALA UPMA | PUFFED RICE SNACK

Uggani, also known as Maramarala Upma, is a beloved traditional snack from Andhra Pradesh, India. Made with puffed rice and a medley of spices, it's a light yet flavorful dish that's perfect for breakfast or as an evening snack. This recipe is quick to prepare and holds a special place in many households. Let's learn how to make this delicious and healthy snack.

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 3
Course: Snack/Breakfast
Main ingredient: Puffed rice
Bowl measurement: 250 ml 
Cup measurement: 200 ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Soak the Puffed Rice
• Step 2: Chop the Vegetables
• Step 3: Sauté Onions and Green Chilli
• Step 4: Add Turmeric Powder
• Step 5: Add Tomatoes and Salt
• Step 6: Add Water and Sugar
• Step 7: Prepare Roasted Bengal Gram Powder
• Step 8: Add Puffed Rice to the Pan
• Step 9: Add Roasted Bengal Gram Powder
• Step 10: Garnish and Serve

Ingredients

Maramaralu (Puffed Rice): 1 bowl (250 ml)

Putnalu (Roasted Bengal Gram): 1/2 cup (100 ml)

Ullipayalu (Onion): 1 small size

Tomato: 1 medium

Pachimirapa (Green Chilli): 1

Pasupu (Turmeric Powder): 1/4 tsp

Panchadara (Sugar): 1/2 tsp

Salt: 1/2 tsp or to taste

Kothimeera (Coriander Leaves): a handful

Oil: 2 tsp

Water: as required

Procedure

Step 1: Soak the Puffed Rice

Place the puffed rice (maramaralu) in a bowl. Soak it in water for about 2-3 minutes until it softens. Then, drain the water completely and set aside.

Step 2: Chop the Vegetables

Finely chop the onion, tomato, and green chilli.

Step 3: Sauté Onions and Green Chilli

Heat 2 teaspoons of oil in a cooking pan. Add the chopped onions and green chilli. Sauté for about 1 minute until the onions turn translucent.

Step 4: Add Turmeric Powder

Add 1/4 teaspoon of turmeric powder (pasupu) to the sautéed onions. Mix well.

Step 5: Add Tomatoes and Salt

Add the chopped tomato and 1/2 teaspoon of salt. Cook on low flame for about 2 minutes until the tomatoes soften.

Step 6: Add Water and Sugar

Add 30 ml of water to the pan. Then add 1/2 teaspoon of sugar (panchadara). Increase the flame to high and let it cook for 1 minute.

Step 7: Prepare Roasted Bengal Gram Powder

In a blender, grind 1/2 cup of roasted Bengal gram (putnalu) into a fine powder.

Step 8: Add Puffed Rice to the Pan

Add the soaked puffed rice to the cooked mixture in the pan. Mix well and cook for 1 minute.

Step 9: Add Roasted Bengal Gram Powder

Add 1 teaspoon of the roasted Bengal gram powder to the pan. Stir well and cook for another minute.

Step 10: Garnish and Serve

Turn off the flame. Garnish the Uggani with chopped coriander leaves (kothimeera).

Enjoy your delicious Uggani! It's an excellent evening snack or breakfast option that's both healthy and satisfying.

Thank you, Mrs.Ishwarya, for sharing this special recipe with us.