Karnataka-Style Puffed Rice Uggani Recipe For Breakfast
Image Credit: Google Images/Sailu's Food

What are the things most of us look for when preparing breakfast every morning? The dish, whether it is vegetarian or non-vegetarian, has to be delicious, easy to eat in a hurry or pack in a tiffin box in case you are getting late for work. Of course, it also has to be quick and easy to make, and if it aids your weight loss diet, then even better. One Indian recipe that checks all of these boxes is Uggani, a puffed rice upma from Karnataka. 

Also known as Vaggani and Mandakki Susla, this puffed rice upma is not only yummy and packed with flavours. It is made with puffed rice, which is low in calories and very easy to digest, making it the perfect addition to your weight loss diet. The dish is believed to have originated in Northern parts of Karnataka, bordering the state of Andhra Pradesh. This is the reason why the dish is also very popular in the Kurnool and Anantapur districts of Andhra.  

Video Credit: YouTube/Hebbar's Kitchen

In fact, Uggani is so popular in both states that it is a regular breakfast dish relished with Mirchi Bajji or green chilli fritters by most. The best part is that this dish can be prepared in just 15 minutes with the most easily available ingredients. Chopped onions, peanuts, curry leaves, and the mildest spices are used in thos dish—though many people also add tomatoes. Healthy, nutritious and delicious, this Uggani upma recipe is the perfect breakfast dish for people of all ages. Here is the recipe. 


3 cups puffed rice 

3 cups water 

2 tbsp oil 

2 tbsp peanuts 

½ tsp mustard seeds 

1 tsp cumin seeds 

1 sprig curry leaves 

¼ tsp asafoetida 

¼ cup roasted gram flour 

1 onion, chopped 

2 green chillies, chopped 

½ tsp turmeric powder 

1 tsp sugar 

Salt, to taste 

1 tbsp lemon juice 

2 tbsp coriander leaves, chopped 


1. Place the puffed rice in a large bowl and add the water. 

2. Rinse the puffed rice quickly, drain out the water and squeeze out any excess. 

3. Now, heat oil in a wok and roast the peanuts until brown.  

4. Add the mustard seeds, cumin seeds, curry leaves, asafoetida and let them splutter. 

5. Add the onion, chilli, and saute until the onion starts turning brown. 

6. Add turmeric, salt, sugar and mix well. 

7. Once everything is cooked properly, add the roasted gram flour and mix well. 

8. Add the puffed rice and mix well. Cook for 3-4 minutes, then add lemon juice, coriander leaves and serve the Uggani hot.