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.

Mustard and cumin seeds added to the hot oil in a pan.

Peanut and curry leaves added to the mustard and cumin seeds vaghar in a pan.

Chopped onion and cut green chillies added to the tepering in a pan.

Turmeric powder added to the peanut and onion mixture in a pan.

Fresh chopped coriander sprinkled on murmura upma in a pan.

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.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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