Borugula Upma / Uggani Recipe is very easy to make and is quite a famous breakfast recipe in Southern parts of India. It is also called as buggani, maramaralu upma in telugu, Mandakki in Kannada and Pori Upma in Tamil. Each home has its own style, some use tomatoes, a few throw peanuts for the crunchiness and many omit the coconut. I’m sharing the basic Rayalaseema style Borugula Upma recipe which is simple breakfast dish and popular.
Ingredients Borugula Upma Recipe:
Puffed Rice - 3 cups
Water
Chenna dal - 1/2 cup
Red chillis - 5 (red)
Garlic - 4 cloves
Oil
Onions - 1 (chopped)
Green chillis - 2 (chopped)
Tomato - 2 (chopped)
Curry leaves - few
Salt
Turmeric powder - 1/4 tbsp
Coriander leaves - few
Procedure for Borugula Upma Recipe:
1. Take 3 cups of puffed rice or Borugulu to add water & soak for 2 minutes. Clean the puffed rice & drain the water.
2. Remove the water and keep aside. Take a blender to add 1/2 cup of channa dal, 5 dry red chilli, 4 garlic cloves and blend it smooth.
3. Take a pan heat it adds oil, 1 chopped onion, 2 chopped green chilli and sautes it. Add 2 chopped tomato then mix it and fry well.
4. Now add few curry leaves, saute well. Add salt, turmeric powder & mix well then add cleaned puffed rice, saute gently.
5. Add powder prepared earlier (Chenagala Podi) mix well and add a few coriander leaves mix well.
6. Borugula Upma is ready to serve.
Making Tips of Borugula Upma Recipe:
Add fried gram & Fresh coconut to the recipe for Kannada version.
Adding tamarind paste or lemon juice gives sourness to the recipe.
Cumin seeds and urad dal are optional ingredients.
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