This post is in my drafts for almost 6 months. Though I made this more than a couple of times, it now that I am able to finally post this. This recipe is from Srivalli’s blog and I immediately fell in love with the simplicity of the dish.

The dish which is a combo looked like a match made in heaven and sounded extremely delicious.So it was the best reason to try it out. The first time I tried it, I was bowled over. It was truly delightful with a cup of hot coffee.

Srivalli explains that this dish is a popular snack in Anathapuram district located in South Andra Pradesh.Uggani is prepared with puffed rice. Srivalli used long tender green chillies and I thought they are too hot to handle savor so I used Bajji Molagai, [Banana peppers] and they tasted  yum with the cumin powder stuffing.

As I mentioned earlier, it is fairly simple to prepare but the result is excellent. Let’s see how to prepare this yummy snack which can also be had as a breakfast / dinner food as it is quite filling.

I used:
Recipe source : Srivalli’s Uggani

Puffed rice- 1 large bowlful
Onion- 2, finely sliced
Tomato – 2, finely chopped
Fried gram dal / Potukadalai – a handful
Green chillies- 2, slit
Turmeric powder- a large pinch
Red chilli powder- 1/2 a teaspoon
Mustard -1 teaspoon
Curry leaves a few
Salt to taste
Oil- 3 teapoons
Coriander leaves- finely chopped to garnish

  1. Powder the fried gram dal and keep aside.
  2. Soak the puffed rice in a bowl of water for 2 minutes and squeeze out the water.[ If the puffed rice is soaked for too long, the dish becomes soggy].Transfer to another bowl.
  3. Add the gram powder and mix well. Keep aside
  4. Heat oil in a pan and put in mustard, curry leaves and green chillies.
  5. When the mustard pops, add the onion and saute till translucent.
  6. Next add the tomato,turmeric powder, chilli powder and a little salt and mix well.Cook till the tomato is soft.
  7. Add the puffed rice and mix well.
  8. Simmer for 5 minutes and serve garnished with coriander leaves and hot bajjis on the side.

For the bajji I used
Recipe source :Srivalli’s Mirapakaya Bajji

Banana peppers – 6
Gram flour- 1/2 a cup
Rice flour – 1/4 cup
Cumin powder- 2 tablespoons
Salt to taste
Oil for deep frying

Finely chopped onions and coriander leaves for garnishing
A little lemon juice

  1. Wash the banana peppers and make a slit in the center. The talk should be intact.Remove seeds.
  2. In a bowl, mix the gram flour, rice flour and salt. Add water little by little and make a batter of coating consistency free of lumps.Keep aside
  3. Mix cumin powder and salt.
  4. Stuff a little of this into the slit peppers.
  5. Heat oil for deep frying.
  6. When it is hot, dip each banana pepper into the batter and fry till golden brown.
  7. Drain with a slotted spoon.
  8. Make a slit in the center of the prepared bajji.
  9. Top it with onion and coriander leaves.
  10. Drizzle a few drops of lemon juice and serve immediately with Uggani.

 Steps 8-10 are option but the taste is extremely good when served with the garnishing and lemon juice.

Isn’t this a perfect pair!!!!

Sending this crispy bajji  to Krithi who is hosting Serve it – Fried event.

More puffed rice recipes

Bhel Puri– Mumbai street snack
Sprouts Veggies Bhel– A healthy salad
Bhadang – A crunchy Maharastrian snack
Masal Pori – Spicy puffed rice
Mandakki Usli – An easy snack from Karnataka
Susheela -A non fussy snack with veggies.

This day That year…

2010Sundried Rice Crisps
2009 – Posted the roundup for Let’s go nuts event – Coconut

Bon Appetit..

7 thoughts on “Uggani And Mirapakaya Bajji”

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