Uggani | Rayalaseema Kurnool Special Uggani | Vaggani | Tossed Puff Rice

15 mins Breakfast Recipes

Some recipes are more popular in regions where they are liked and appreciated than where they originated. There is one such recipe which originated in Karnataka and called VAGGANI but in the course of time, changed its name to UGGANI in Andhra Pradesh.

In Kurnool and Anantapur districts which are adjacent to the state of Karnataka, this recipe is made with Puffed Rice and is relished all over. This breakfast item is just not made by people as an easy or simple recipe, but they have developed a bond with this dish, over a period.
Green Chilli Fritters (Mirchi Bajji) go well with UGGANI. People in Kurnool Anantapur in Andhra Pradesh, adjacent Gadwal district in Telangana relish this as a breakfast item and like it along with Chilli fritters.

Uggani is such a simple recipe, it can be made in just 15 mins. The dish looks attractive when Puffed Rice is mixed with chopped Onions and Tomatoes. Following a few tips makes this Rayalaseema Uggani more authentic.

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Puffed Rice:

  1. Take the thick variety Kurnool Puffed Rice, which is available in almost all Telugu states for better results. Any variety that you are using, immerse the Puffed Rice in water for just 2 mins. Remove and squeeze out the water immediately otherwise it tends to become too soft.

  2. Dip the Puffed Rice in small batches for 2 mins in water so that they are soaked evenly, and taste good when it’s (Uggani) made.

  3. Add Salt immediately to the wet Puffed rice so that they absorb the salt properly.


  1. I am making Uggani the way it’s made in Kurnool, but each one makes it differently with slight variations here and there.

  2. I have made the recipe by adding roasted Split Chickpeas powder but it can also be made by adding only desiccated coconut also.

  3. Generally we do not make the taste of Uggani sour. But some people like it with Lemon Juice so they add it in the end before serving. And some like it with tomatoes cooked in Tamarind juice.

  4. Sauté Onions and Tomatoes slightly, do not allow them to become soft.

  5. I have used crushed Green Chillies for better taste , you can use them chopped. I have used some Red Chilli powder for colour, which is optional.

Uggani | Rayalaseema Kurnool Special Uggani | Vaggani | Tossed Puff Rice - Recipe Video

Uggani | Rayalaseema Kurnool Special Uggani | Vaggani | Tossed Puff Rice

Breakfast Recipes | vegetarian
  • Cook Time 15 mins
  • Total Time 15 mins
  • Servings 3


  • 200 gm Puffed Rice
  • 1 Onions - large size
  • 1/2 cup Tomato chopped
  • 5 Green Chillies
  • 2 Curry Leaves
  • 1 tsp Mustard seeds
  • 1 tsp Jeera / Cumin
  • 2 Red Chillies
  • Salt
  • 1/2 tsp Chilli Powder
  • 2.5 tbsp Oil
  • 1/2 cup Roasted Split Chickpeas peas
  • 2 Red chillies
  • 2 tbsp Desiccated coconut
  • Coriander Leaves- small bunch


  1. Soak Puffed Rice for 3 minutes in water, remove and squeeze water, and set aside in a vessel.
  2. Add salt and mix well.
  3. Crush Green Chillies and Curry Leaves and set them aside.
  4. Grind Roasted split Chickpeas, Red Chillies and desiccated coconut in a mixer jar to a fine powder.
  5. Heat a little oil and season it with Mustard seeds, Cumin, Red chillies and Curry Leaves.
  6. Add chopped Onions, Curry Leaves and sauté for 2 mins.
  7. Now add chopped Tomato pieces, Turmeric powder, crushed Chilli, Curry Leaves, Red Chilli powder and fry till the mixture turns aromatic.
  8. When the above mixture is done, add soaked Puffed Rice, ground Roasted Chickpea, Coconut, Red Chilli powder 2 tsps. finely chopped Fresh Coriander Leaves and a little Salt. Toss it on a high flame. Remove it from the stove and serve it hot with Green Chilli fritters/Mirchi Bajji.

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