Uggani, or murmura upma, is a South Indian breakfast dish made with puffed rice tossed with curry leaves, onions, peanuts and spices. Light yet flavourful, it's great for kids and adults. It comes together in minutes. It’s perfect as a relaxed weekend brunch, a teatime snack, or even a light breakfast. This is ideal when you want something comforting but not heavy.

Note – This recipe has been updated from the archives – first published on 15th of February 2019. I’ve added new process images and helpful content.
In our kitchen and most Indian households, murmura is most commonly used in savoury dishes like bhel puri, sev mamra and sweet dishes like murmura ladoo. We've never ventured further out than that.
My Mum and I were watching an Indian cooking TV show and came across Uggani, also known as mamra upma. We learned that it's a recipe from North Karnataka. It’s typically served for breakfast but is equally enjoyed as a snack later in the day with mirchi bhaji (pakoda) or Potato Bhajia.
Our usual hot breakfasts are Gujarati bateta poha perfect for busy mornings or Punjabi paneer paratha on a lazy weekends - so we just had to give the recipe a try!
We picked up many tips and made perfect uggani. The recipe is straightforward and forgiving - basic spices, a handful of vegetables, and puffed rice.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mamra / puffed rice - we use plain Indian puffed rice. Rinsing it briefly softens it just enough without making it soggy.
Peanuts - dry roasting them first enhances flavour and keeps them crunchy.
Onion, ginger & green chillies - these aromatics form the base — finely chopping helps everything cook quickly and evenly.
Curry leaves - typical in South Indian cooking, these add the most incredible flavour.
Toppings: Fresh elements like cucumber, tomatoes, pomegranate, coconut, and coriander add contrast and are best added just before serving.
How to make
Start by placing the puffed rice in a colander and rinsing it under running water for about 30 seconds. This softens the mamra slightly so it absorbs flavour without breaking. Set it aside to drain completely — excess water can make the upma mushy.



Dry roast the peanuts in a heavy-bottomed pan until lightly golden, then remove and set aside. In the same pan, heat the oil and add mustard and cumin seeds. Once they splutter, add curry leaves, asafoetida, and the roasted peanuts.
Add finely chopped onion, green chillies, and ginger, and sauté on a low flame until the onions soften. They should begin to brown lightly. Stir in salt, turmeric, and red chilli powder (if using). Keep the seasoning balanced as puffed rice needs only a little salt.






Add the drained puffed rice along with lemon juice and a pinch of sugar. Mix gently so the mamra stays intact. Once everything is well combined and heated through, transfer to a serving dish. Finish with your choice of toppings.
Mamra upma is best enjoyed immediately, while it’s warm and lightly crisp.

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Murmura Upma (Uggani)
Equipment
- Heavy bottom pan or kadai
- Colander
Ingredients
- 2 cup puffed rice
- 1 tablespoon oil
- 1 teaspoon mustard and cumin seeds
- ¼ teaspoon asafoetida hing
- 1 medium onion
- 1 teaspoon ginger minced
- 2-3 green chillies cut
- ½ teaspoon turmeric powder
- 1 sprig curry leaves
- 2 tablespoon dry roasted peanuts
- salt to taste you won’t need much
- 1 teaspoon sugar optional
- 1 tablespoon lemon juice
Toppings
- 2 tablespoon coriander
- 2 tablespoon pomegranate arils
- 2 tablespoon tomatoes
- 2 tablespoon cucumber
Instructions
- First place 2 cup puffed rice in a colander and wash it under the running water for 30 seconds and put it aside for all the excess water to drain out.
- In the same pan add 1 tablespoon oil, once oil is heated up add 1 teaspoon mustard and cumin seeds, and ¼ teaspoon asafoetida. Once seeds splutter add 1 sprig curry leaves and 2 tablespoon dry roasted peanuts.
- After a couple of minutes add finely chopped 1 medium onion , 2-3 green chillies and grated 1 teaspoon ginger, saute on a low flame until onion starts browning.
- Add salt to taste ( not too much), ½ teaspoon turmeric powder, red chilli powder (if using) and mix well.
- Add wet puffed rice, 1 tablespoon lemon juice, 1 teaspoon sugar (if using) and stir everything well.
- Serve in a serving dish, top it up with 2 tablespoon coriander, 2 tablespoon pomegranate arils, 2 tablespoon tomatoes and 2 tablespoon cucumber.
- Consume immediately.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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veena says
This is so similar to the ograne we make at home. Beautifully shot. Cant take my eyes off the screen
unsigned says
I LOVE Indian food but I have never heard of this, let alone tried it. It looks so colorful and delicious!
Cathleen says
First of all, is that a super funky spoon in the first photo?? Where did you get it, I love it!
Second of all, this looks so good, I am definitely adding this to my "to-do" list 😉
jcookingodyssey says
Thanks Cathleen! That spoon I got from car boot sale 🙂
Unknown says
These sounds so tasty! I love coming to your blog and finding all these gorgeous recipes, they really encourage me to try something new, thank you for sharing this x
Anne says
I have never heard of Mamra Upa but it sounds good and I always love a healthy snack!
Sharon says
This looks like such a delicious and hearty dish. I love the spiciness of it.
Unknown says
I'd never heard of Mamra Upma before reading your post, but it looks so good! I love the pops of color from the pomegranate arils.