Puffed rice are nothing but rice puffs which are mostly eaten in India and neighboring countries as a snack. There are a lot of Indian street foods made with puffed rice like bhel puri, jhal muri, churumuri and this mandakkai oggarane. This recipe is easy to make and takes just 25 mins. We usually have it on the weekends for breakfast or brunch. There are a few different ways of making this dish. I have shared the way my mom makes it. Puffed rice upma is made by first rinsing puffed rice in lots of water to soften them. Then the excess moisture is gently squeezed up. Later a onion tomato masala is made to which the softened puffed rice is added and stirred. We sprinkle fried gram flour as it enhances the flavor and taste of the dish. A generous amount of lemon juice is added towards the end. To make it slightly healthier, you can also add some steamed veggies like peas & carrots. Sometimes I use bell peppers in the tempering.

Preparation

  1. Add them to a blender jar.
  2. Make a fine powder. Set aside.
  3. Fill a large pot with lots of water. Add puffed rice and keep stirring for 30 seconds. They will turn softer and soak up water. If you are using the thicker variety, then soak it for 5 minutes to soften. The airy variety just needs a quick wash otherwise they turn mushy.
  4. Squeeze off the water from with both your palms. After squeezing they should be just moist and no excess water.

How to make

  1. Heat oil in a pan. Then add mustard and cumin (optional). Also add chana dal, urad dal and peanuts. Fry peanuts and dals till golden & crunchy.
  2. Add curry leaves, green chilies, onions and fry till onions turn lightly pink.
  3. Add tomatoes, turmeric and salt.
  4. Cover and cook till the tomatoes turn mushy. Then fry till the oil begins to leave the sides of the pan.
  5. Lower the heat completely. Add puffed rice and mix well.
  6. Cover the pot and heat on a low flame until the puffed rice upma turns hot. Do not do it for longer it will get burnt.
  7. Turn off the heat. Add fried gram powder and coriander leaves. Mix well. Taste and add more salt if needed. Then squeeze the lemon juice. Do not add all the powder at once. Add little by little and adjust to suit your taste. Serve pori upma hot or warm with mirchi bajji, any fried snacks or even with plain yogurt. Related recipes Upma recipeBhel puriJhal murichurumuri

Puffed rice upma

Recipe originally published in Nov 2012. Republished in Nov 2019.

Puffed rice upma Uggani Pori upma Swasthi s Recipes - 98Puffed rice upma Uggani Pori upma Swasthi s Recipes - 13Puffed rice upma Uggani Pori upma Swasthi s Recipes - 20Puffed rice upma Uggani Pori upma Swasthi s Recipes - 14Puffed rice upma Uggani Pori upma Swasthi s Recipes - 68Puffed rice upma Uggani Pori upma Swasthi s Recipes - 5Puffed rice upma Uggani Pori upma Swasthi s Recipes - 21Puffed rice upma Uggani Pori upma Swasthi s Recipes - 10Puffed rice upma Uggani Pori upma Swasthi s Recipes - 18Puffed rice upma Uggani Pori upma Swasthi s Recipes - 81Puffed rice upma Uggani Pori upma Swasthi s Recipes - 95Puffed rice upma Uggani Pori upma Swasthi s Recipes - 27Puffed rice upma Uggani Pori upma Swasthi s Recipes - 3Puffed rice upma Uggani Pori upma Swasthi s Recipes - 29Puffed rice upma Uggani Pori upma Swasthi s Recipes - 33