Puffed Rice Upma also called “Soosla” in North Karnataka and “Uggani” or “Buggani” in some parts of Rayalseema/Telangana. I learnt how to make this dish by watching a friend make it – he is from North Karnataka and he passionately invites friends over for a “Soosla” party 🙂 I tried it at home once, after watching him make it and really enjoyed the simple recipe and how quick it can be put together, also very light and great with a cup of chai! After that I have made this a million times and now call the recipe mine 😉 But due credits go to Sangamesh for this recipe…
Puffed Rice Upma (Soosla/Uggani)
You will need:
3 cups Puffed Rice (Mamra, Muri, Churmuri)
1 Onion – Chopped fine
1 Tomato – Chopped fine
4 Green chillies – Slit lengthwise
1/2 tsp Turmeric Powder
1 tsp Chutney Powder (Powder used as a side for Idli/Dosa)
Salt to taste
2 tbsp Oil
Fresh Grated Coconut
1. Chop the onions, tomatoes and green chillies.
2. In a bowl filled with water, add the puffed rice into the water and soak for a minute. Drain and Squeeze out all the water from the puffed rice. Ensure that you squeeze out all the water and the puffed rice is dry. Keep aside.
3. In a pan, heat the oil, add the peanuts and fry until golden brown. Removed these roasted peanuts into a small bowl and keep aside (here I have omitted the peanuts because I ran out, the peanuts give these a crunch so be sure to add it). In the same oil, add the mustard seeds and allow to splutter. Add the jeera, hing, dals and allow to turn golden brown.
4. Add the chopped onions, green chillies, curry leaveas. Saute for a few minutes until onion is golden brown.
5. Add the chopped tomatoes, turmeric powder and salt and saute until the mushy.
6. To this onion-tomato mixture, add the soaked and drained puffed rice. Adjust salt as needed. Add the chutney powder and Mix well.
7. Turn off the stove, squeeze fresh lime into this, add chopped cilantro and grated coconut and mix well. Serve hot.
Note: Uggani is typically served with Mirchi bajjis 🙂 Soosla of course is served with chai 🙂 Enjoy!