Puffed rice upma / Uggani / Burugula upma / Murmura upma

 

INGREDIENTS

• Puffed Rice - 6 cups
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Urad dal - 1 tsp
• Onions - 1 large chopped
• Green chillies - 4
• Curry leaves - few
• Tomato - 1 small chopped (do not use pulp)
• Salt - 1/2 + 1/2 tsp
• Chilli Powder - 1/4 tsp
• Oil - 3 tbsp
•  Coriander Leaves- small bunch
• Lemon juice - 1 whole lemon juice

Spice powder ingredients: We will be using 6 tbsp from the below powder for this recipe (6cups of puffed rice = 6 tbsp of powder)

• Roasted split chickpeas peas - 1 cup  
• Dry red chillies for chickpea powder  -  4
• Desiccated coconut - 4 tbsp 

Optional: 1 bowl of Mixed vegies ( 1/4 cup each of thinly sliced Cabbage(a little bit bit more), bell pepper, carrot, beans)

Preparation :

1. Soak Puffed Rice for 2 minutes in water, remove and squeeze water, and set aside in a vessel. Add salt and mix well.

2. Grind Roasted split Chickpeas, Red Chillies and desiccated coconut in a mixer jar to a fine powder.

Method:

1. Heat oil in a pan and add mustard seeds, cumin, dry red chillies and fry for a minute

2. Now add onions, green chilis, curry leaves and sauté for 2 mins.

3. If you are using mixed veggies, you can add at this time and fry for 5 mins

4. Now add chopped tomato pieces, turmeric powder, red chilli powder and fry until tomatoes are softened.

5. Now add soaked puffed rice, add 6 tbsp ground roasted chickpea powder, finely chopped fresh coriander leaves and a little Salt. Toss it on a high flame for 2 mins.

6. Now add lemon juice and mix well and close the lid, simmer the stove for 2 mins

7. Switch off the flame and serve it hot.