South Indian Breakfast Uggani #asmr #eveningsnacks #puffedricerecipe #ugganirecipe

Poha,,pro maxx😂😂

My favorite recipe 🫶👍

In Maharashtra its Sushila

Wow Super 👍

मुरमुरे की सब्जी....

Kara pori 😅❤

Telangana special poha

Bro that is ugranni

This is not uggani this is oggani

Where us bajji?

Baji unta chala baguntadhi

Wrong process..this is not uggani

We call it mandal ugarne

Ugani❌ugrani✅

Hamare yaha susla and wagrani bolte h

❤❤

This is not our breakfast

❤🎉🎉🎉

In davanagere we call vaggarane

Uggani with mirchi bajji 🤤

You missed mirchi bajji

Rayalaseema famous uggani bajji❤

🥳🥳😍😍vaggani bhaji

Ithu naanga 30 years munnadi aa senju satu irukom

🤤

దీంట్లో మిరపకాయ బజ్జి వుంటే సూపర్

Soosla😋

👌👌try to best

Not a entire south indian dish bruh

Uggani is my favourite food 🍲🍲🍲

Jhalmuri

I miss it 😢😢😢😢😢

This not ugrani it will be green in telangana

Chunmuri soosla is love for UK mandi ❤

This is essentially Poha only!

We are not using chilli powder we are using green chilli crush this is authentic

It's not a breakfast but it is evening snacks

Gulbarga dist special

Murhi sabji

❤❤❤❤❤

Nuvuu bagacheyaledhu

😞😔 bad

Yenga mama seivanga ugani ana ippo avaru ila i miss u mama 😢

Susula

Garam oli bhel 😅

Bt this is not exact receipe

You. Can. Also. Take. Fry. Puffed. With. Coffe. For. Breakfast. Famouse. In. World

It's not uggani this is uttara karnataka special break fast
Recipe mandal vaggarani

😮

*Uggani Recipe*

*Ingredients:*

- Puffed Rice - 500g
- Black Mustard Seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Urad Dal - 1 tsp
- Chana Dal - 1 tsp
- Dried Red Chilies - 2
- Peanuts - 1/2 cup
- Curry Leaves - 6-8 leaves
- Onion (chopped) - 1 medium
- Green Chilies (sliced) - as per taste
- Red Chili Powder - 1/2 tsp
- Turmeric Powder - 1/3 tsp
- Coriander Powder - 1/2 tsp
- Tomatoes (chopped) - 2 medium
- Salt - 1 tsp (or to taste)
- Mint Leaves (chopped) - 10 leaves
- Coriander (chopped) - small bunch
- Lime Juice - as per taste
- Roasted Chana Dal - 1/4 cup

*Process:*

1. **Preparation**:
- Begin by placing 500g of puffed rice in a large bowl. Pour water over it, gently washing the puffed rice to remove any impurities.
- Drain the water thoroughly and set the puffed rice aside to soften.
2. **Tempering the Spices**:
- Heat 2-3 tablespoons of oil in a pan over medium heat.
- Once the oil is hot, add 1 tsp black mustard seeds. Let them splutter for a few seconds.
- Add 1 tsp cumin seeds, 1 tsp urad dal, 1 tsp chana dal, and 2 dried red chilies. Stir and sauté the mixture for about 2 minutes until the dals turn golden and fragrant.
3. **Adding Peanuts and Curry Leaves**:
- Now, add 1/2 cup of peanuts to the pan and sauté for 1-2 minutes until they start to turn golden brown.
- Add 6-8 curry leaves to the pan and let them crisp up.
4. **Cooking the Onion and Chilies**:
- Add 1 medium-sized chopped onion and sliced green chilies (as per your spice preference) to the pan.
- Sauté the onions until they become soft and translucent, stirring occasionally to avoid burning.
5. **Incorporating the Spices**:
- Once the onions are translucent, add 1/2 tsp red chili powder, 1/3 tsp turmeric powder, and 1/2 tsp coriander powder.
- Stir the spices well into the onion mixture and let them cook for about a minute, allowing the spices to release their flavors.
6. **Adding Tomatoes and Salt**:
- Add 2 medium-sized chopped tomatoes and stir well. Cook the tomatoes until they soften and start to break down into the mixture.
- Add 1 tsp salt (or adjust according to your taste), and mix well to ensure the seasoning is even.
7. **Mixing in the Puffed Rice**:
- Now, add the washed and softened puffed rice to the pan. Gently mix it into the spice mixture, making sure the puffed rice is evenly coated with the spices and other ingredients.
8. **Final Flavors**:
- Add 10 chopped mint leaves and a small bunch of chopped coriander to the puffed rice mixture. Stir gently to incorporate.
- Squeeze in lime juice (as per taste) to add a tangy flavor.
9. **Finishing Touch**:
- In a separate mixer or grinder, grind 1/4 cup roasted chana dal into a fine powder.
- Sprinkle the ground chana dal powder over the puffed rice mixture and mix everything thoroughly to ensure all the flavors are well combined.
10. **Serving**:
- Your delicious Uggani is now ready to be served! Serve it hot with a side of chutney, pickle, or even crispy papad for an added crunch.

*Notes:*

- You can adjust the spice level by adding more or fewer green chilies and red chili powder.
- For extra texture, you can add roasted peanuts as a topping before serving.
- If you prefer a more tangy flavor, feel free to add extra lime juice according to your taste.

Enjoy your homemade Uggani!