Undoubtedly, snacks are a significant part of the Indian diet. Usually, many eat snacks in the evening after a heavy workload schedule. Likewise, there are many snack options served on the street. Uggani is a favourite snack item in Andhra Pradesh, especially in the Guntur district. Puffed rice is its primary ingredient. It is also commonly found in the state of Karnataka. Often, Uggani is consumed with spicy Mirchi and any chutney. This dish can be made quickly and requires readily available ingredients—this is a low-calorie dish and is often recommended as part of a dinner diet.
- 250 gm puffed rice, also called murmurs
- Salt as required
- Four dry chillies
- 2 tsp dry coconut
- 1/4th cup of roasted chana
- Five green chillies
- Three springs of curry leaves
- 3 tsp oils
- 1tsp mustard seeds
- 2tsp jeera
- One large onion
- One big tomato
- ½ tsp turmeric
- 1tsp chilli powder
- ½ cup of coriander
- 1/4th cup of pudina
- One lemon squeeze
- First, you can get the particular uggani murmur from the market, or one can go ahead with the usually available puffed rice. Now soak the puffed rice in water for 5 minutes, later drain them, and it all to a boil. This is important because this is what makes Duggan unique.
- Take a small powder grinder and add dry chillies, roasted chana, and coconut powder. Grind them all into a fine powder.
- Take green chillies and curry leaves, crush them and keep them aside.
- Now take a Kadai, and pour in the oil. Once the oil is heated, add mustard seeds, jeera, curry leaves, and dry chillies, and mix well once the oil is heated. Next, add in onions, tomatoes, turmeric, crushed curry leaves, green chillies, chilli powder, and salt. Mix well and saute it for 5 minutes.
- Add in drained puffed rice and mix well. Add the fine powder into it and mix well.
- Saut it for ten more minutes and add coriander and pudina. Mix well.
- Cut the stove off and garnish it with a lemon squeeze.
Tip-adding dry ginger can also make the taste better.