This is a breakfast/snack dish that I learnt from my SIL. Her family is from the Rayalaseema region of Andhra Pradesh, and this is a very typical dish from that region. Typically Uggani is served with mirchi bajji. However, both dishes can be had independently of each other too.
- Borugolu or murmaralu – 250gms
- green chillies – 2
- 1 onion chopped finely
1 finely chopped tomato (preferably naati/local tomato rather than hybrid)
- roasted peanuts
- senega pappu podi (can be replaced with desiccated coconut and putanalu pappu)
- turmeric – 1 pinch
- salt to taste
- aavalu (mustard ), minapappu (urad dal), senega pappu (chana dal), curry leaves
- In a large bowl, soak the borugulu for a minute, squeeze the water out hard and set aside.
- In a wok, heat a 1 tbsp oil and add the tadka.
- once the tadka starts to sputter, add the onion and fry till it turns translucent.
- add in the tomato and chopped green chillies, and braise till the tomato has completely mingled with the tadka and onion.
- add the salt, roasted peanuts, senega pappu podi and turmeric powder, and mix well.
- Finally add the borugulu and mix well.
- let it cook for a minute and take off the flame.
- garnish with chopped coriander and serve hot.
You can serve the uggani with mirchi bajjis as a side. Or it can be had by itself as a snack.
Have you wondered what to do with the bit of dosa batter that’s soured, and definitely not enough to make an entire batch of dosas? Well, the best solution for this situation are ponganalu. Of course, in my house, we specifically sour the batter to make them! 😉
The credit for teaching me how to make this amazing snack goes to my sis-in-law. 🙂
To start with, you need a special pan (ponganalu pan) that is available in most Indian markets. You may find them made of alloy, cast iron, or also in non-stick versions!
2-3 green chillies
1 large onion
3-5tsp chana dal (depending on amount of batter)
- Soak the chana dal in the dosa batter overnight.
- Heat the pan on a low flame till completely hot.
- chop the green chillies and onion into fine pieces and add to the dosa batter
- Once the pan has heated sufficiently, pour in a tsp of oil in each of the hollows and spread it around using a table-spoon.
- Pour in the batter into the hollows, and pour some oil around it, not unlike making a dosa.
- Take care in this step, as the ponganalu will fluff up during the process, and too much batter will make the flipping-over unwieldy and difficult.
- Once the edges of the batter start turning brown, gently lift from the hollow and turn over. Pour some more oil.
- You need to exercise a lot of patience for this step, and it takes a lot of practice to be able to flip the ponganalu neatly.
- Once both sides have been sufficiently browned, take off the pan.
Serve hot with cocnut chutney or kura podi.
This is a really nice snack to make to accompany the evening tea/coffee.
This Podi/masala literally translates to “Powder that goes with Rice”. Its simple & quick, and tastes good with plain rice, or when mixed with any pickle and rice.
1 cup chana dal
1/2 cup toor dal
2 tsp Urad dal
2 tsp moong dal
8-10 dry red chillies
1 tsp jeera
1 tsp salt
- Dry roast the dals and red chillies till the dals are a little brown
- Roast the jeera seperately with a bit of clarified butter (ghee)
- Once clooed, mix all the ingredients together with salt, and grind.
- Ensure the resultant podi is not too fine. A bit of coarseness is good.