Murmura uggani/marmaral upma/Puffed rice Upma

 

 My childhood memories are attached to this breakfast recipe. This is mostly done in the Rayalasema and bordering districts of Andhra pradesh and Karnataka. My dad is from Bellary and most of his relatives live in Chittor and Kurnool. My mom learnt this recipe from her inlaws and used to make this at home. This is best eaten hot with sprinkle of gun powder on top of it. Here is the recipe:-

Ingredients:-

Murmura/puffed rice 3-4 cups
Onions 1 chopped
Green chillies 1 chopped
Tomatoes 1 chopped
Peanuts 2 tbsp

For seasoning

Rai 1/4 tsp
Channa dal 1 tbsp
Red chilly whole 1 broken into two.
Curry leaves few
Oil 3 tbsp

Method:-

Take oil in a deep bottom kadai. Add all the seasoning. When rai splutters add peanuts.

Saute until peanuts are light brown in colour Add Onions and green chillies. Add salt.

Now take murmura in a big bowl of water. Once all the murmura gets soaked in the water immediately remove it transfer into a stainer. Murmura should not be in the water for long or else they become very soft and mushy.

Then add tomatoes to the fried onions. Saute until the tomatoes are cooked. Now add Murmura and mix well. Switch off the stove and sprinkle gun powder/chitla podi or mulaga podi. Serve hot.