Uggani

Ingredients:

Puffed Rice - 8 cups (boruglu/murrilu/marmaralu)
Onion - 1, large, finely chopped
Green chillies - 3, slit
Turmeric powder - 1/4 tsp
Roasted chick peas - 3 tbsps (dalia/putnala pappu)
Lemon juice - 1 tsp
Peanuts - fistful, roasted and peeled
Salt to taste
Fresh coriander for garnish
For tempering/poppu/tadka:
Mustard seeds - 1/2 tsp (optional)
Cumin seeds - 1/2 tsp
Urad Dal - 1 1/2 tsps
Curry leaves - 1 sprig
Oil - 1 1/2 tbsps

Method:

1. Take a deep bowl and fill with 4 to 5 liters of water. Add the puffed rice and allow to soak for 3 mts. Using your hands, squeeze out water from the puffed rice and place in a bowl.
2. Grind roasted chickpeas and dessicated coconut to a fine powder and keep aside.
3. Heat oil a heavy bottomed vessel, add mustard seeds and allow to splutter. Add cumin seeds, urad dal and saute till the dal turns red. Add curry leaves and green chilis and saute for a few seconds.
4. Add the chopped onions and saute for 6 mts. Add turmeric powder, puffed rice, ground powder and salt and mix well. Toss for a mt. Add lemon juice and roasted peanuts and turn off flame.
5.  Garnish with coriander leaves and serve warm with mirchi bajji, papad or pakoras.