Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Buggani (Puffed Rice Upma)

Puffed Rice, Borugulu, Murmura, Mamra, ArisiPoriBuggani, the name itself makes my mouth water. A simple and common dish, prepared with puffed rice or borugulu , it’s traditionally served as breakfast in our Rayalaseema region. My mother makes the best buggani in the whole world, so I follow my mothers recipe exactly to the last words.

In Nandyala, my hometown in India, we buy freshly made puffed rice from street vendors. Here in US, in Indian grocery shops, puffed rice is available in only one size i.e. 14 OZ packets. Usually I prepare Buggani with half of that (25o g) packet for us two.

Recipe:

Puffed rice
One big onion - finely chopped lengthwise
4 green chillies - made into paste
1 tsp each of salt and oil
Pinch of turmeric
Popu
1/2 tsp each of cumin, mustard seeds, urad dal, few curry leaves and one red chilli
extras
1 tablespoon of roasted chickpea powder(putnala pappu podi)
1/4 cup of roasted peanuts
1 lime

Buggani needs hot, spiciness from green chillies. So don’t hesitate to add enough green chillies.

Onions, Green chilli paste, Turmeric, Curry leaves, Urad dal, mustard, cumin&redchilli, pappula podi, lemon and roasted peanuts

Preparation:

First, take a big pot, fill half of it with tap water and add puffed rice to the water. Because of lightweight, they will float. Using your hands push them under water for few seconds. Let them soak water. Exactly after 5 minutes, remove them from water by taking handfuls and firmly squeezing the water from them by pressing the hands together tightly. Remove them all from water in this way and put them in a colander.

Puffed Rice, Puffed Rice in Water, Removing Puffed rice from water with my hands

In a large frying pan over medium heat, heat one tsp of oil and do the popu (frying the mustard seeds, cumin, red chillies and curry leaves in oil). Add onions, sauté them until light brown, then add green chilli paste, sauté it till it turns from bright green to light green colour, don’t brown it. Finally add a pinch of turmeric and salt. Stir them all once and turn off the heat.

Add this hot onion mixture immediately to puffed rice along with roasted peanuts and roasted chickpea powder. Mix them all together and add salt if needed. That’s it. Serve them as soon as you prepare them.

Sautéing the ingredientsMixing all the ingredients with soaked puffed rice

Just before eating, squeeze few drops of lime. We usually serve this Buggani along with few pieces of finely chopped onions (washed in water beforehand), some more roasted peanuts, and a lemon wedge.

Buggani (puffed rice or murmura upma)  - On the side a lemon wedge, onions and roasted peanuts.

Posted by Indira©Copyrighted in Chana Dal-Roasted (Dalia), Murmura (Borugulu) (Tuesday July 5, 2005 at 3:43 pm- permalink)
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