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Description : This break fast item is very popular in kadapa dist &is the first break fast served to son-in-laws .

Recipe of uggani borugula chithranam
Ingredient Name	Unit	Quantity

Asafoetida	pinch	1
Chanadal	tbsp	1
Cumin seeds	tbsp	1
Curry leaves	springs	1
Dahlia	tbsp	3
Desicated coconut powder	tbsp	2
Green chillies	number	5-6
Lemon/Lime	number	1
Musterd seeds	tbsp	1
Oil	tbsp	3-4
Onion	big	1
Peanuts	tbsp	2
Puffed rice	lbs	2
Red chillies	number	2
Tomato	number	1
Turmeric	tbsp	1/2
Uriddal	tbsp	1
Directions \| How to make Uggani Borugula Chithranam

1. soak puffed rice in plenty of water for about 20-30 mins till they become soft,then remove from waterby sqeezing all water out of them. 2. Blend dahlia coconut into fine powderand mix into the above. 3. Take a kadai on stove & add 3-4tsp of oil,when it it is heated first do tampering by adding musterd seed,cuminseeds,red chillies,curryleaves &hing. 4. Now fry by adding peanuts ,chana dal& urid dal till they become golden brown. 5. saute diced onions by adding little salt & turmeric till they beccome soft then add green chillies paste &diced tomato ,sautefor another 5 mins on medium flame so that tomato becomes slightly mushy. 6.Add above puffed rice to this & saute for anothe5-6 mins on medium heat ,then sqeeze lime juice in to it &adjust ur salt.switch off the flame & serve with hot-hot mirchi bajjis or any other kind of bajjis.
Recipe Tips	Serving Ideas
1 .if u soak puffed rice for longer periods they will become mushy.	serve with hot-hot mirchi bajjis

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