Uggani

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Today I made Uggani, one of the special dishes prepared in Rayalaseema. It is often paired up with Mirchi Bajji in seema. Uggani is made with puffed rice(Maramaralu) and tastes really good even served on its own..
Well, the way I prepared this dish might not exactly be the authentic seema way but trust me, it did taste YUM!!! Just give it a try and find it for yourself :)

Ingredients

4 cups puffed rice(Maramaralu)
4 tbsp Roasted chana dal(putnala pappu/veyinchina senagapappu)
1 medium sized onion
1 big tomato
7 to 8 green chillies
Salt for taste
1/2 lemon

Tempering

1 tbsp oil
couple pinches of turmeric
1 tbsp chana dal
1 tsp mustard seeds
couple of sprigs of curry leaves

Method

Soak the puffed rice in big bowl of water. Let sit for 3 to 4 minutes and then squeeze off all the water and set aside. Do not soak the puffed rice more than 5 minutes and try to squeeze as much water as you can.
Grind the roasted chana dal to fine powder and set aside. Mince the green chillies, chop the onion and tomato. Set aside.
Heat oil in a pan. Add in the tempering and let them splutter. Add in the green chillies and fry for 10 to 15 seconds. Add the onion and fry for 2 minutes till the onion is translucent yet crunchy. Now add in the tomatoes. Fry till the tomatoes are cooked, may be for 3 to 4 minutes. Sprinkle the salt and give it a good mix. Now add in the puffed rice and mix everything gently. Let it cook for 2 minutes. Then add in the roasted chana dal powder and mix well. Check for salt and turn of the heat. Sprinkle the lemon juice and mix well.
Serve the uggani with spicy mirchi bajjis or onion pakoras or just enjoy it as is like I do :)...

Note
If the mixture is not hot enough for you sprinkle couple of pinches of red chilli powder before adding the lemon juice.

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