Uggani/Murmura Uggani

Murmura/Borugulu/Puffed Rice are different names we use for bhel (in some places). Uggani is most common dish prepared for breakfast in all parts of Rayalaseema Region of Andhra Pradesh. It is combined with Mirchi Bajji (Mirapakaya Bajji) or Chilly Bajji. There are various methods of preparation for the same dish. I have put down one of them here for you.



4Cups Murmura/Borugulu/Puffed Rice
1Cup Chopped Onions
½ Cup Putna Dal/Putnalapappu
½ Cup Dry coconut chopped
1tsp Green chilly Paste
1tsp Jeera/Cumin Seeds
½ tsp Mustard seeds/Avalu
1tsp Minapappu/Urad dal
10-12 Curry leaves
5tsps Lemon juice
Little Turmeric powder
Cooking oil


  • Grind Putna dal and dry coconut pieces into a fine powder. Keep aside.
  • Clean murmura with water. Drop it in water, press and remove immediately otherwise it becomes too soft.
  • Now add the putna dal powder, salt and mix it thoroughly. Keep aside.
  • Heat 6-8 tsps of oil in a pan. Add jeera, mustard and Urad dal.
  • When they splutter, add green chilly paste, curry leaves & turmeric powder.
  • Now add onions and cook till onions turn light brown.
  • Now transfer murmura into the pan, add lemon juice and mix well.
  • Keep it on flame for 5-6 mins, stirring in between.
  • A garnish with coriander leaves looks delicious.
  • The best combination for this is mirchi bajji/mirapakaya bajji and Putnala pappu podi/Pappula Podi.



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