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Uggani and Mirchi Bajji

Praneel is a General Awareness, Technology, & Health related issues writer and a story teller. Praneel loves to cook nutritious food.

Uggani and Mirchi Bajji

Uggani and Mirchi Bajji

Uggani is a popular breakfast recipe in Rayalaseema, Andhra Pradesh. It is a very basic and simple recipe mostly enjoyed with Mirchi Bajji. It is also called Borugula upma or Maramaralu upma. It is easily prepared in home and it is well available in big hotels to small vendors on the roadside in Rayalaseema Region.


Puffed Rice or Maramaralu or Borugulu

Puffed Rice or Maramaralu or Borugulu

Puffed Rice – 200 gms

Roasted Channa Dal – 150 gms

Turmeric Powder – 1/4 Tablespoon

Urad dal – 1 Tablespoon

Cumin Seeds - 1 Tablespoon

Mustard Seeds - 1 Tablespoon

Curry Leaves – Few.

Onion (Large) – 1 (chopped)

Tomato – 2 (chopped)

Lime Juice – 2 Tablespoons

Ginger – 1 Tablespoon (chopped)

Red Chilli Powder – 3 Tablespoons

Green Chillies – 3 (chopped).

Red Chillies – 3

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Groundnuts – 2 Tablespoons

Garlic – 6

Salt – As Needed

Oil – 2 Tablespoons

Preparation Method:

Before preparing uggani, first we have to prepare a powder. To prepare this, first take a clean mixie jar, add roasted channa dal, red chilli powder, garlic, and salt as needed into the mixie jar, grind it, and make it into fine powder and keep it aside. This powder is called as putnala podi or pappula podi. This powder will enhance the taste of the recipe.

Now, take white and lightweight puffed rice in a bowl and add water, dip puffed rice into water as it is lightweight and soak it for just 5 minutes. After 5 minutes, take out the puffed rice out of water, use both your palms to squeeze out excess water from puffed rice, and keep aside. Keep a pan on the stove and light it up, add three tablespoons of oil and heat on medium flame. Once oil is hot, add cumin seeds, mustard seeds, channa dal, urad dal, groundnuts, and fry them for 30 seconds and now add chopped onion, chopped green chillies, red chillies, add turmeric powder, curry leaves and fry them till onions turn into little brown color. While onions are frying add little salt to avoid over roasting of onions. Once the onions turn into little brown color, add chopped tomatoes and mix well and cook for three minutes on medium flame. After three minutes, add puffed rice soaked in water and mix well. Now, add 3 tablespoons of powder that we prepared before and mix well. Now, check for taste of salt if needed and add some salt as required, mix well, and cook for 2 minutes on medium flame. Add some coriander leaves, turn off the flame, and transfer it into a serving bowl. Now uggani is ready to serve.

Uggani or Borugula upma or Maramaralu upma

Uggani or Borugula upma or Maramaralu upma

Crispy Mirchi Bajji

Mirchi bajji is also known as Mirapakaya bajji. It is a popular street food. Mirchi bajji is a prefect and yummy combination for uggani.


Mirchi bajji

Mirchi bajji

Mirchi (Green Chillies) – 10

Basin Flour – 150 grams

Rice Flour – 2 Tablespoons

Carom Seeds or Vamu – 1/2 Tablespoon

Cooking Soda – 1 Pinch

Salt – As Needed

Oil – As Needed for deep fry

Preparation Method:

First take 10 mirchi, wash and clean neatly with cotton cloth, then cut the middle part vertically and keep it aside.

Now, take a bowl and add basin flour and rice flour, adding rice flour mirchi bajji will be cripsy, carom seeds or vamu, cooking soda, and salt to taste and mix well. Now add water little by little and make it like batter and now add 1 tablespoon of hot oil and mix well. Dip mirchi into the batter and keep aside.

Now keep a pan on the stove and light it and pour oil for deep fry. After the oil gets hot, turn the flame to medium and drop the dipped mirchi into the oil one by one. Keep like that for 1 minute and after 1-minute turn the mirchis in the oil. Remember do not put all mirchis into the oil at a time, just put one by one depending on the size of the pan that kept for deep fry. Fry them for a few minutes until they turn into nice golden color and crispy and take them out of the oil. Repeat the same procedure for remaining dipped mirchi. Now, transfer all mirchi bajjis into the serving bowl. Hot and crispy mirchi bajji is ready to serve.

Uggani with hot and crispy Mirchi Bajji is now ready to serve.

Uganni can be enjoyed more with hot and crispy Mirchi Bajji.

Uganni can be enjoyed more with hot and crispy Mirchi Bajji.


Praneel Kumar (author) from Guntakal on July 03, 2020:

Thank you for your comment....

Vinod gubba on June 25, 2020:

Good one. People can also prepare who don't have cooking experience. Keep it up.

Suresh Tulasi on June 25, 2020:

Favourite of many, super writing that one can prepare without having any experience, good.

Praphulkumar on June 25, 2020:

A breakfast from the Rayalaseema cuisine made of steamed puffed rice with a combination of fritter.

Easy recipe for breakfast..

Stella Praphul on June 25, 2020:

One of my favourite dish...Missing very much... Delicious Receipe

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