Sunday, 13 June 2010

Vuggani / Puffed Rice upma / Borugula upma

                                                 Vuggani with Mirapakaya bajji

Though this is a famous Karnataka recipe, people at rayalaseema, do prepare this a lot. I heard from my hubby that when he was doing his engineering in Karnataka, the restaurants used to serve this recipe as breakfast, lunch and even dinner as well.

Few people do call this as Buggani. We, at our mom’s family simply call it as borugulupma and at athamma’s family Borugula Thiragavatha

Let’s peep into the method of preparing the delicate recipe.

Mind you there are 2 varieties of puffed rice (as far as I know). One prepared from raw rice. Another variety is made from boiled rice. We call them as Vuppu Borugulu.

We need to soak the puffed rice made from raw rice for less time and where as boiled rice for bit more time.


Puffed rice (Murmur) - 1 big bowl (about 200 grams)
Bombay Onion Medium size - 2
Green chillies - 8
Turmeric - ½ tsp
Mustard - ½ tsp
Curry leaves – Hand full
Fresh Lemon juice - 2 tbsp (adjust as per your taste)
Oil - 3 tbsp

Finely chopped coriander – 2 tbsp
Salt as per your taste

For coconut powder
Dry coconut (Cut into thin strips) - Hand full or 3 tbsp
Roasted Chana dal - 3 tbsp


1. Soak the puffed rice in big bowl of water for about 5-10 min (until they are soft) depending on the variety as I explained above.

2. Take the soaked puffed rice into both the palms and squeeze the water completely and keep it aside.

                                                    Soaked and squeezed puffed rice

3. Cut the chillies length wise. If they are too long you can even cut them into half. Cut the onions also length wise and make sure onion slices should be thin.

4. Heat a pan and add 3 tbsp of oil. When the oil is hot enough add green chilli first and fry until you get a nice chilli flavour (for about 1-2 mins)

5. Add Onion, salt, Mustard and curry leaves and fry until the onion turns translucent. At the end add turmeric and fry for 1 min or so.

6. I always prefer to add salt along with onions. 2 reasons. a) The onion will get good taste. B) Onion will get fried quickly.
7. Now add the puffed rice to the tampering
8. Add lemon juice and mix gently.

9. Ground the dry coconut and roasted channa dal with pinch of salt.
10. Sprinkle the coconut + chanadal powder and the chopped coriander and mix all together gently and remove from the fire.

The best combination with this vuggani is mirapakai bajji

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