Borugula Upma is one of the popular breakfast fares in the Rayalaseema region of Andhra Pradesh, which includes Chitoor, Ananthapur, Cuddapah, and Kurnool districts. Borugula Upma can also be named Uggani, Buggani, Vaggani, and Maramarala Upma. This is a very basic and straightforward dish using roasted chickpeas and dried coconut as the key ingredients. It was usual to see roadside sellers selling puffed rice snacks called Uggani with Mirchi Bajji, a dish unique to this region. Each family has its own variation; some use tomatoes, some add peanuts for crunch, and many leave off the dry coconut. Whatever the variation, Borugula Upma is a light yet satisfying dish enjoyed by the Rayalaseema people. This dish is a saviour for the arrival of unexected guests when you need to prepare a fast snack, serving with a cup of hot kadak chai and papas or some chips. Considering Borugula Upma to be one of the most basic yet tasty South Indian snacks.
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Ingredients for Borugula Upmsa
- Chana dal (senagapappu) – 1/4 tablespoons.
- Urad dal (minappappu) 0 1/2 tablespoons.
- Cumin seeds – 1/2 tablespoons.
- Mustard seeds -1/2 tablespoons.
- Turmeric seeds – 1/2 tablespoons.
- Onions- 1 big.
- Grated dry coconut powder- 1/4 cup.
- Roasted gram dal (putnalu)- 1/2 cup.
- Green chilis- 5-6 numbers.
- Borugulu (muramuraalu, puffed rice)- 300 grams.
- Whole red chilis- 3
- Curry leaves- 10.
- Salt- to taste.
- Lemon juice- 1 tablespoons.
- Oil- 3 tablespoons.
How do I prepare Borugula Upma? (Method)
Preparation: Pour water into a large bowl, then add the puffed rice. Allow the puffed rice to soak in water. Cut the onion into thin, long slices. Wash and crush the green chilies into a paste. Grind putnalu with coconut powder. Heat the oil in a heavy-bottomed pot, then add the mustard seeds and let them pop before adding the cumin seeds, urad dal, and chana dal and allowing them to brown. Next, cook the red chilies, curry leaves, chopped onions, and green chili paste until the onions are slightly brown. Next, remove the puffed rice from the water and add it to the onions, stirring carefully over low heat. After 2 minutes, add salt and the ground powder. After 2 minutes, pour lemon juice on top and serve hot.
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