Karnataka Style Mandakki Usli Recipe|Puffed Rice Upma (2024)

Published: Mar 22, 2017 · Modified: Oct 11, 2023 by Bhavana Patil · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 11 Comments

Mandakki Usli Recipe (Puffed Rice Upma) is a simple Karnataka-style breakfast made with soaked puffed rice, onions, peanuts, and curry leaves and is typicallyrelished along with Mirchi bajji and Chai. Puffed Rice Upma is also called mandakki oggarne or susla in Kannada, pori upma in Tamil, borugula upma or uggani in Telugu, and also murmura upma in North India.

Puffed rice is one handy snack, and I have shared before a few recipes using puffed rice likeNargis Mandakki, Girmit, Spicy Garlic Puffed Rice, and Tomato Slice Chaat.

Mandakki Usli or Uggani is one of the most favorite breakfast items at home, andmy husband can eat all 3 times a day. It is perfect for a weekend brunch or even a late morning breakfast.

The secret ingredient for this dish is adding powdered fried gram/putani. So don't skip it. But adding fresh coconut is optional. Explore more such Breakfast recipes for your next meal.

I have posted many Karnataka-style recipes on this blog. So if you are looking for more recipes, then check my Veg Pulao, Methi Pulao|Menthya Bath, Bisibelebath, Masala Peanuts Chaat, Shenga Saaru (Peanut Sambar).

Ingredients for making Puffed Rice Upma

• Puffed rice/murmura/mandakki: They can be easily found in Indian grocery stores.
• Oil:Use any cooking oil.
• Peanuts: added for crunch, do not skip it.
• Mustard seeds: used for tempering.
• Curry leaves: added to enhance the flavor of the dish.
• Green chilies:I have used 2-3 Thai green chilies, however, you can skip reducing the heat.
• Onion: I have used finely chopped onions.
• Turmeric powder: used for color and health benefits.
• Lemon juice: freshly squeezed lemon juice tastes the best.
• Putani/dalia/fried gram powder: This enhances the taste, so don't skip it.
• Garnish: use coriander leaves and grated fresh coconut.

How to Make Karnataka Style Mandakki Usli

Firstly, soak the puffed rice in the water for about 2 minutes. Then, squeeze out the water and keep the soaked puffed rice aside.

**Note: Make sure it doesn't soak much water and turn mushy.

Make a fine powder of putani/dalia split/fried gram and keep it aside.

Heat the oil in a Kadai. When it's hot, add peanuts and fry until golden brown.

Then add mustard seeds and let them splutter. Next, add curry leaves, green chilies and saute for a few seconds.

Add onion, salt, turmeric, and saute for about 2-3 minutes until the onion becomes translucent.

Then add lemon juice and saute for a few seconds. Mandakki Oggarane is ready.

To the Oggarane, add puffed rice (make sure there is no water), coriander leaves, grated coconut (optional), and mix well.

Lastly, add fried gram powder and sugar (optional), toss everything well, and turn off the gas.

Serve Mandakki Usli/Mandakki Oggarne/Uggani with chilli bajji and hot chai.

Serving Suggestions

Serve Mandakki Usli with chilli bajji or pakoda and hot chai.

Storage Suggestions

You can store the leftovers in an air-tight container for up to 24 hours in the refrigerator. But tastes best when served fresh.

Tips & Variations to make the best Churumuri Susla

• You can also add finely chopped veggies like carrots, beans, and capsicum to make it healthier.
• The secret ingredient to getting an authentic mandakki usli/susla taste is by adding fried gram/putani powder. So don't skip it.
• Taste also depends on the puffed rice variety and quality. I do not prefer using Mysore Mandakki for this recipe.
• More the onion tastier the mandakki usli is.

More Breakfast Recipes

• Avarekalu Upma
• Neer Dosa
• Poha
• Vegetable Panniyaram (Paddu)
• Restaurant Style Upma Recipe
• Bread Upma
• Sabudana Khichdi
• Semiya Upma

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