Uggani Bajji

Uggani Bajji
Photo Credits: via public domain via wikis

Light and delicious snack made of puffed rice accompanied with chopped onion and potatoes fritters, this is a popular breakfast item or tea time snack of Rayalaseema region of Andhra Pradesh in South India. This is a less calorie and almost no-fat diet so it is perfect for the health conscious too.

Ingredients for Uggani

  • Puffed rice                                                     2 cups
  • Curry leaves                                                   8 – 10
  • Onion, chopped                                              1 small
  • Coriander, chopped                                        2 tablespoons
  • Mustard seeds                                                1/4 teaspoon
  • Turmeric powder                                            1/4 teaspoon
  • Chickpeas (Kabuli Chana), roasted                                          1 tablespoon
  • Coconut, desiccated (optional)                         1 tablespoon
  • Lemon juice                                                    1 teaspoon
  • Green chili, cut into half                                 1
  • Peanuts, roasted                                             1 tablespoon
  • Cumin seeds                                                   1/2 teaspoon
  • Cooking Oil                                                     1 tablespoon
  • Salt                                                                 To taste

Ingredients for Bajji

  • Onion, chopped                                               1 small
  • Potato, boiled and cut into small pieces            1 small
  • Green chili, chopped                                        1
  • Fresh Coriander (Cilantro), chopped                 1 tablespoon
  • Gram flour (Besan)                                          2 tablespoons
  • Salt                                                                 To taste
  • Red chili powder                                              1/4 teaspoon
  • Baking soda                                                     Pinch
  • Cooking Oil                                                      For deep frying


To make Bajji:

  1. Put a deep frying pan with cooking oil on medium heat. While the oil heats, prepare the batter for bajji.
  2. Combine onion, potato, green chilli, coriander, gram flour, salt, chili powder and baking soda in a mixing bowl.
  3. Add some water to mix them well and get a semi-thick batter.
  4. Once the oil is hot enough, using a spoon, drop small dumplings of the batter into the oil.
  5. Deep fry till golden brown and when done, transfer with a slotted spoon to a dish lined with a paper towels.

To make Uggani:

  1. Put roasted chickpeas and desiccated coconut in a grinder and grind them into a semi-fine powder.
  2. Pour 4-5 glasses of water in a big bowl with and soak puffed rice in it for 3 minutes.
  3. Meanwhile put a frying pan or wok on medium heat with 1 tablespoon cooking oil in it.
  4. When the oil heats up add cumin seeds and mustard seeds into it.
  5. As soon as they crackle, add curry leaves and chopped onion; lower the heat.
  6. Now squeeze the soaked puffed rice with hands to drain the water and keep them aside in a bowl.
  7. Increase the heat of the wok and sauté the onion for 2-3 minutes. Then add slit green chili and mix.
  8. Add turmeric powder, salt, puffed rice and ground chickpeas and coconut powder and mix well.
  9. Finally add roasted peanuts and lemon juice; toss and mix. Turn off the heat and transfer uggani to a serving dish
  10. Garnish with chopped coriander and serve warm with bajji.

Preparation Time: 35 minutes

Serves: 2

Leave a Reply