Uggani, too known as Buggani, Vaggani, Borugula Upma, and Maramarala Upma, is a adored breakfast dish from the Rayalaseema locale of Andhra Pradesh, which incorporates the areas of Chittoor, Ananthapur, Cuddapah, and Kurnool. It's commonly found sold by road merchants, regularly combined with Mirchi Bajji, a signature combination special to this area.

This basic formula noticeably highlights simmered chickpeas and dry coconut, in spite of the fact that varieties exist from family to family. A few adaptations incorporate tomatoes or peanuts for included surface, whereas others might exclude the coconut. Notwithstanding of the particular fixings, Uggani remains a light but fulfilling dish cherished by Rayalaseema inhabitants. It's a culminate choice for an evening nibble, especially when served with mirchi bajji (green chili squanders) and masala chai on a stormy day. If unforeseen visitors arrive, you can rapidly get ready Uggani and serve it with hot kadak chai and papad or chips. It's one of the easiest however most flavorful South Indian snacks.

Borugula Upma (Rayalaseema Special)
Ingredients:
-Puffed Rice (borugulu/murrilu/marmaralu): 8 cups
-Large Onion, finely chopped: 1
-Green Chilies, opening: 3
-Turmeric Powder: 1/4 tsp
-Roasted Chickpeas (dalia/putnala pappu): 3 tbsps
-Desiccated Coconut (discretionary): 1 tbsp
-Lemon Juice: 1 tsp
-Roasted and Peeled Peanuts: a fistful
-Salt: to taste
-Fresh Coriander: for garnish
For tempering:
-Mustard Seeds (discretionary): 1/2 tsp
-Cumin Seeds: 1/2 tsp
-Urad Dal: 1 1/2 tsps
-Curry Takes off: 1 sprig
-Oil: 1 1/2 tbsps

Method:
-Fill a profound bowl with 4 to 5 liters of water and splash the puffed rice for 3 minutes. Crush out the water and set aside in a bowl.
-Grind simmered chickpeas and dried up coconut into a fine powder.
-Heat oil in a heavy-bottomed vessel, include mustard seeds and let them splutter. At that point include cumin seeds, urad dal, and sauté until the dal turns ruddy. Include curry takes off and green chilies, sauté for a few seconds.
-Add chopped onions and sauté for 6 minutes. Blend in the turmeric powder, drenched puffed rice, ground powder, and salt. Hurl for a minute.
-Add lemon juice and broiled peanuts, at that point turn off the flame.
-Garnish with coriander takes off and serve warm with mirchi bajji, papad, or pakoras.
Tips:
-You can include 1/2 inch of ground ginger amid tempering.
-Cumin seeds and urad dal are optional.
-Desiccated coconut can be excluded if unavailable.
-Roasted chickpeas are fundamental for this dish.