Recipe – Uggani / Puffed Rice Upma / Murmura Upma

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Prep Time: 10 minutes

Cooking Time: 10 Minutes

Serves: 2


  • Murmura (Puffed Rice): 6 cups
  • Water: as required
  • Salt: ½ Teaspoon or to taste
  • Onion: 1 medium sized, chopped
  • Tomato: 1 medium sized, chopped
  • Oil: 1 ½ Teaspoon
  • Mustard Seeds: ¼ Teaspoon
  • Green Chill: 1, cut into 2 pieces lengthwise
  • Dried Red chili: 1, broken into 2 pieces (optional)
  • Roasted chana dal (dalia) or Urad dal: ½ Tablespoon
  • Peanuts: 1 Tablespoon
  • Curry Leaves: 3-4
  • Black pepper powder (kali mirch): ½ Teaspoon
  • Coriander leaves: ½ tablespoon, chopped
  • Lemon Juice: a few drops


  • Soak the murmura / puffed rice and 10 cups of water for 10 minutes or till it becomes soft and mushy. Drain the water and keep aside.
  • Heat oil in a pan, add mustard seeds and when it splutters, add Urad/Chana dal, peanuts and dried red chili. Stir for 1 minute and add onion, green chili, curry leaves. Sauté for 2-3 minutes till onions are golden brown.
  • Add tomatoes and saute for another 2-3 minutes or till it becomes mushy.
  • Add the soaked murmura, salt and black pepper powder. Mix well and cover the pan for 2-3 minutes.
  • Turn off the heat.
  • Add coriander leaves and lemon juice. Serve.



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