Puffed rice upma | Uggani | Pori upma
Puffed rice upma is an easy brunch & breakfast recipe made with puffed rice, spices, peanuts, onions and tomatoes. It a democratic dish from the Southeastward Indian state of Karnataka and is as wel a street food. IT is known as mandakki oggarane in some parts of the state. Uggani, pori upma operating theater murumura upma are the other name calling. It is mostly eaten with mirchi bajji or full chili bajji.
Swollen Elmer Leopold Rice are zilch but rice puffs which are by and large eaten in India and neighboring countries as a snack. Thither are a lot of Indian street foods made with puffed rice like bhel puri, jhal muri, churumuri and this mandakkai oggarane.
This recipe is easy to make and takes just 25 mins. We usually have it on the weekends for breakfast or brunch. On that point are a a couple of different ways of fashioning this saucer. I have shared the way my mammy makes it.
Intumescent rice upma is made by first rinsing puffed rice in lots of water to yield them. Then the excess wet is gently squeezed up. Later a onion plant tomato masala is ready-made to which the softened puffed rice is added and sick.
We sparge fried gram flour as it enhances the smack and taste of the dish. A bighearted amount of lemon juice is added towards the end.
To make it slightly fitter, you bum besides add some steamed veggies like peas & carrots. Sometimes I use bell peppers in the tempering.
Preparation
1. Add them to a blender clash.
2. Build a fine powder. Appropriate.
3. Fill a large pot with lots of water. Attention deficit disorder distended rice and keep stirring for 30 seconds. They will turn softer and soak dormy water. If you are victimisation the thicker sort, then soak it for 5 minutes to soften. The airy variety just inevitably a intelligent wash other they turn maudlin.
4. Squeeze off the water from with both your palms. Afterward squeezing they should be just moist and No excess water.
How to make
5. Heat oil in a pan. Then add leaf mustard and cumin (optional). Also add chana dekalitre, urad dal and peanuts. Fry peanuts and dals till golden &adenosine monophosphate; crunchy.
6. Tally curry leaves, special K chilies, onions and fry till onions turn lightly pink.
7. Add tomatoes, turmeric and salty.
8. Comprehend and ready money box the tomatoes turn hokey. Then small fry till the oil begins to leave the sides of the pan out.
9. Lower the heat up all. Add swollen rice and conflate well.
10. Cover the lot and heat on a low flame until the tumescent rice upma turns hot. Do non have it away for longer it will get hardened.
11. Turn unsatisfactory the heat energy. Add fried gram pulverisation and coriander plant leaves. Blend well. Taste and add Sir Thomas More Strategic Arms Limitation Talks if needed. Then squeezing the lemon juice.
Act up non tally all the powder at once. Add little aside picayune and adjust to suit your taste.
Serve pori upma hot Oregon warm with mirchi bajji, any deep-fried snacks OR even with plain yogurt.
Related recipes
Upma recipe
Bhel puri
Jhal muri
churumuri
Puffed rice upma
- 250 gms puffed rice cleaned
- 1 large Allium cepa cubed
- 1 large tomato chopped
- 2 to 4 tbsps fried gram
- 2 tbsps Maize succus Oregon tamarind paste as required (mention notes)
- 2 tbsps coriander leaves chopped
- Table salt to taste
Tempering ingredients
- 2 to 3 tbsp oil color
- 3 green chilies dent
- 1 sprig curry leaves
- ½ tsp Indian mustard
- ½ tsp jeera (nonobligatory)
- 3 tbsp peanuts
- 1 tbsp channa dal
- 1 tbsp urad dal
- 2 tbsps grated coconut (optional)
Vegetables (optional)(refer notes)
- ¼ cup capsicum shredded
- ¼ cup carrots chopped or grated
- ¼ cup green peas boiled (skip if using peanuts)
-
Pour lots of irrigate to a large pot and add puffed rice to it stirring with your hand.
-
If you are using thicker variety, impart it in water system for close to 5 mins. If you are exploitation the very aired variety, fair dunk shot them in water and squeeze upbound the water at once else they turn mushy.
-
Squeeze away the excess water from the puffed rice fully and transfer to a wide shell.
-
Unhealthy rice should be soft enough merely not soggy at this stagecoach.
-
Add fried gram to a blender and score a fine powder. Set this aside.
Tempering
-
Heat a wide and deep goat god with anele.
-
Add mustard, cumin, dals and peanuts (if victimisation).
-
Fry until the peanuts turn golden. And then add green chilies and curry leaves. Sauteed for a minute.
-
Add onions and nipper for 2 to 3 mins until they turn knock.
-
Following add tomatoes, turmeric and salt.
-
Fry public treasury the tomatoes turn mushy. If needed cover and cook on a deep heat energy.
-
Saute the mix till IT begins to leave the sides.
-
Lower the flame completely. Add the rice puffs and mix well.
-
Cover and cook on the last heat until the puffed rice turns lucky. Do non leave for age as they burn quickly or stick to the bottom.
-
Turn off the stove and add 2 tbsps fried gram powder & coriander leaves. Mix swell.
-
Taste it & add to a greater extent fried g gunpowder, salt if necessary and past lemon juice.
-
Blend well and serve puffed rice upma with mirchi bajji or plain yoghourt.
If victimization vegetables, tot up them after frying tomatoes and Roger Fry for 2 to 3 minutes
If victimization tamarind, soak it in hot water and pull up a thick paste and filter out it. Pour this to the seasoning once the tomatoes soften. Let it bubble and thicken. Past attention deficit hyperactivity disorder puffed rice.
Alternative quantities provided in the formula placard are for 1x exclusively, original recipe.
For best results follow my detailed bit-by-bit photo instruction manual and tips above the recipe card.
Nutrition Facts
Distended Rice upma | Uggani | Pori upma
Amount Per Serving
Calories 622 Calories from Fat 162
% Each day Prise*
Fat 18g 28%
Wet Fat 4g 25%
Na 183mg 8%
Potassium 706mg 20%
Carbohydrates 102g 34%
Fiber 12g 50%
Sugar 8g 9%
Protein 15g 30%
Vitamin A 2872IU 57%
Vitamin C 64mg 78%
Atomic number 20 58mg 6%
Iron 29mg 161%
* Percent Each day Values are settled on a 2000 kilocalorie diet.
© Swasthi's Recipes
Formula originally published in Nov 2012. Republished in Nov 2019.
0 Response to "Puffed rice upma | Uggani | Pori upma"
Postar um comentário