ఉగ్గాని బజ్జీ - Uggani Bajji

🥣 UGGANI (Puffed Rice) - Recipe
📋 Ingredients:

Puffed rice (uggu / murmura / borugulu) – 4 cups

Onion – 1 large (finely chopped)

Tomoto -- 1 large - chopped

Green chilies – 2-3 (slit or chopped)

Urad Dal - 1 spn

Chana dal – 2 tbsp

Turmeric – ¼ tsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Curry leaves – 8-10

Oil – 2 tbsp

Salt – to taste

Coriander leaves – chopped (for garnish)

🔪 Preparation Steps:

Soak puffed rice:

Rinse the puffed rice in water for about 10–15 seconds.

Drain the water completely using a sieve or colander.

Let it sit for 5–10 minutes to soften.

Make putnala podi (optional):

Dry grind roasted gram dal, Jeera, Salt and Hing into a coarse powder. Set aside.

Tempering and sautéing:

Heat oil in a pan.

Add Chana Dal and Urad Dal to the oil.

Add mustard seeds and cumin seeds. Let them splutter.

Add curry leaves, green chilies, and chopped onions.

Sauté until onions turn soft and slightly golden.

Add Tomato now

Add turmeric and salt:

Add salt to taste.

Add softened puffed rice:

Add the drained puffed rice to the pan and mix everything gently.

Cook on low flame for 3–5 minutes until well combined.

Finish with flavor:

Add roasted gram powder (if using) and mix.

Turn off the flame.

Add chopped coriander before serving.

🌶️ MIRCHI BAJJI (Stuffed Green Chili Fritters)
📋 Ingredients:

Large green chilies (banana peppers) – 6-8

Besan (gram flour) – 1 cup

Rice flour – 2 tbsp (for crispiness)

Ajwain (optional) – ½ tsp

Baking soda – a pinch

Salt – to taste

Water – as needed

Oil – for deep frying

Stuffing (optional):

Roasted cumin powder – ½ tsp

Ajwain - 1/2 Tsp

Dhaniya Powder - 1/2 Tsp

Salt – to taste

🔪 Preparation Steps:

Prep the chilies:

Slit the green chilies lengthwise and remove seeds (if needed).

Mix cumin, Ajwain and Dhaniya powder salt and stuff it into the chilies.

Prepare bajji batter:

In a bowl, mix besan, rice flour, ajwain, salt, baking soda.

Add water slowly to make a smooth, thick batter (like pancake batter).

Fry the bajjis:

Heat oil in a deep frying pan.

Dip the stuffed chilies into the batter, coat well, and deep fry until golden and crisp.

Drain on paper towels.

🍽️ Serving Suggestion:

Serve warm Uggani on a plate, garnished with coriander. Place 1–2 hot, crispy Mirchi Bajjis on the side. Optionally, slit the bajji and stuff some uggani inside for a classic street-style experience!

Sound Credits:
Music: Groove on the Go
Musician : VN VideoEditor