Pori Upma | Uggani | Puffed Rice Upma 

Pori Upma, also widely known as Puffed Rice Upma or Uggani (in Karnataka/Telugu regions), is a beloved and incredibly light savory breakfast or snack that hails from the Southern states of India. This dish offers a welcome alternative to the more common semolina-based upma, using the crispy, airy texture of puffed rice (pori in Tamil, murmura in Hindi, or mandakki in Kannada) as its primary ingredient. Its simplicity, speed of preparation, and naturally low-calorie profile have made it a staple in many households, especially for those busy mornings or as a quick, satisfying tea-time treat.

The essence of a perfect Pori Upma lies in softening the puffed rice just enough to remove its crispness without turning it into a soggy mess. The pori is briefly washed in water and immediately allowed to dry, allowing it to become moist and pliable, yet retaining a beautiful fluffy texture when added to the tempering. This delicate balance is the secret to a great upma that is light and non-sticky.

The flavor base of Pori Upma is built through a classic South Indian tempering, which infuses the dish with its signature warmth and aroma. This typically begins with heating oil and cracking mustard seeds, along with aromatic curry leaves, urad dal (split black lentils) and chana dal (split chickpeas) for a nutty crunch, and sometimes peanuts for an added texture layer. Finely chopped onions and green chilies are sautéed until translucent, forming a delicious aromatic base. A pinch of turmeric powder is then added, which imparts the beautiful, inviting golden-yellow hue that is characteristic of the dish.Then red chili powder and coriander powder are added for extra flavor. 

The moist puffed rice is then gently mixed into this flavorful seasoning, where it absorbs the spices, turmeric, and aroma. A final, essential touch is a bright squeeze of fresh lemon juice, which cuts through the richness and balances the spice, and a generous garnish of fresh, chopped coriander leaves. Some variations also include finely chopped vegetables like carrots and peas to boost the nutrition and color. 

A popular street-food preparation, particularly in parts of Karnataka and Andhra Pradesh, often involves a sprinkle of roasted gram flour powder (putani or dalia) over the top for an enhanced, authentic flavor and texture.

This is more than just a quick meal; it's a testament to the resourcefulness and diverse flavors of Indian regional cuisine. 

Quick to make in under 15 minutes and requiring very few readily available ingredients, Pori Upma is a naturally vegan and light breakfast option that is satisfying without being heavy, making it an excellent choice for a healthy snack or a quick meal anytime.Check out the recipe below. 

Ingredients 

Puffed Rice-2 cups

Onion-1 no chopped finely 

Tomato -1 no chopped finely 

Ginger -1 inch piece chopped finely 

Green chillies -1 -2 nos chopped finely 

Mustard seeds-1/8 tsp

Urad dal-1/4 tsp

Bengal gram dal- 1/4 tsp

Cumin seeds -1/4 tsp

Salt-1/2 tsp

Turmeric powder-1/8 tsp

Red chili powder -1/8 tsp

Coriander powder -1/8sp

Curry leaves -few

Coriander leaves-few

Oil-1 tsp

Recipe Video

Method

 ✍️Take the 2 cups of puffed rice in a large bowl or a colander.Quickly run plain water over the puffed rice for a few seconds, or dip it in a bowl of water and immediately drain the water. The goal is just to wet the rice to soften it, not soak it.

 ✍️Gently squeeze the excess water out of the soaked puffed rice with your hands. It should be moist and soft, but not mushy or sticky.

 Set the moist puffed rice aside in the colander or on a plate.

(💡 Tip: This is the most crucial step! If the puffed rice soaks for too long, the upma will become soggy. Use a light hand while squeezing.)

 ✍️Heat the oil in a kadai over medium heat.

 Once the oil is hot, add mustard seeds and allow them to splutter.Add urad dal, chana dal, . Fry until the dals turn light golden brown. 

Now, add the cumin seeds, curry leaves and green chilies .

✍️Add the chopped onion to the pan. Sauté until the onions turn translucent (about 2-3 minutes).

✍️ Add the chopped tomato and cook until the tomatoes soften and become a little mushy.

 ✍️Lower the heat and add turmeric powder and red chili powder , coriander powder and requiredsalt. Sauté for about 30 seconds until the raw smell of the spices is gone.

 ✍️Now, add the moist, squeezed puffed rice to the pan .Gently mix everything together, ensuring the tempering and spices coat the puffed rice evenly. Be careful not to mash the rice.

 ✍️Cook the mixture for just 1 to 2 minutes on low heat, until the puffed rice is heated through.

  Turn off the heat.

 ✍️Add the fresh lemon juice and mix gently.

✍️ Garnish generously with fresh chopped coriander leaves.

 ✍️Serve Pori Upma immediately while it is still warm for the best taste!

Total Preparation Time-15 minutes 

Serves-1 for 2 cups of puffed rice