Friday, October 23, 2009

Puri Uppitu

Puffed rice is also known as murmura, mandakki, borugulu, kallepuri.
Preparation of Bhel Puri using this puffed rice is better known by most of us.
Puri uppitu is prepared as a breakfast dish. Borugulu oggani with merapakayi bajji ( mirchi bajji ) is a famous combination in the Rayalseema area of Andhra Pradesh. Poppula pudi ( spice powder made of roasted gram ) , oggani & Mirchi bajji make a hearty breakfast, & is even prepared in large scale as breakfast in weddings & other functions.
Nowadays , we find packed puri on the shelves of super markets. More commonly they are sold by street vendors carrying bulky bags on their back , calling on the regular houses & are measured by the liters
In Bangalore , we commonly find 2 types of puffed rice. The lighter, more porous type is called bangalore puri, which is also used for Bhel Puri This requires just 5 minutes of soaking time. The other one is mysore puri, which is less porous comparatively & this needs to be soaked for at least 15-20 minutes to soften.
This is soaked in a big wide container with lots of water. As they are light , they have to pushed into the water, time and again. Take handful of puri at time & squeeze out all the excess water , as a pre- preparation.

You will need,

Puri - 12 cups ( approx 250gms )

For tempering:

Oil- 2 tbsps
Mustard, urad dhal, bengal gram dhal, curry leaves, hing

Green chillies- 6 ( chopped finely/ paste )
Onion- 2 nos, chopped
Tamarind Extract / lemon juice
Roasted gram powder - 1 tbsp
Coriander - to garnish
Grated coconut / grated copra - ( optional )

What you need to do next :

  • Prepare the puri and keep aside.
  • In a heavy bottomed pan , heat the oil & do the tempering.
  • Throw in the chillies & saute for a minute.
  • The onions go in next. Saute till done.
  • If using tamarind extract , add it now & stir till all the moisture is reduced.
  • Salt can be added now.
  • Toss in the prepared puri, & stir to combine . Cover & cook for brief intervals , stirring between till the puri is hot and done.
  • Check for seasoning. This uppitu tastes good if it is hot & spicy. Add more chilly paste if required.
  • If using lemon juice, it can be added now.
  • Roasted gram powder is added and mixed well. It acts as a binding agent to hold the puri together. Put off fire.
  • Garnish with chopped coriander & coconut .
Tastes good when served hot, by itself or with poppula pudi.
Bon appetite.


  1. Hello Jeyashree, Thanks so much for the update on neer dosa. Every Mangalorean is intinctly trained to do this perfectly I think. I learnt from my colleague but took years to achieve good results:)
    I am going thro' your site. Do write more and enjoy blogging. All the best!

  2. Thanks Jayashree for your comments in my blog and your feedback about the idlis. Happy to hear that you liked them. Padma :)