Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 3

A Fiery Start to the Day – Rayalaseema Style

Every corner of India wakes up to its own rhythm of flavours — and in Rayalaseema, mornings begin with spice and sizzle. The first time I tasted Oggani Bajji, it was at a friend’s wedding breakfast, paired boldly with a steaming mirchi bajji! I remember thinking, “Who eats green chilli fritters for breakfast?” Yet, one bite in — the crisp, spiced puffed rice and the fiery bajji made perfect sense. That’s the charm of this regional delight — unapologetically bold, unexpectedly comforting, and completely addictive.

• Quick 20-minute snack that brings the taste of Andhra street food home.

• Crisp, spicy, and lemony — an explosion of flavours in every bite.

• Vegan and light, yet deeply satisfying.

• Perfect for a rainy-day snack or a chat-time craving.

• Can be served with mirchi bajji or chutney powder for an authentic combo.

Why You’ll Love This Recipe

Ingredients

Puffed rice (murmura / borugulu)

4 cups

Main Ingredients:

Salt

to taste

Lemon

1 medium

Tempering / Spices:

Oil

2-3 tbsp

Onion

1 medium, finely chopped

Bengal gram dal (senaga pappu / chana dal)

1 tsp

Urad dal (minappa pappu)

1 tsp

Mustard seeds (avalu)

1/2 tsp

Cumin seeds (jeera)

1 tsp

Dry red Chillies

3 - 4

Hing (asafetida)

1/2 tsp

Green Chillies

4 - 5 (adjust to taste)

Curry leaves

a few

Garlic pods

5 - 6 (optional)

Turmeric

1/2 tsp

Step-by-Step Instructions

Soak the puffed rice:

Add salt to water and soak the puffed rice for 15 - 20 minutes. Drain completely and keep aside.

Prepare the tempering:

Heat oil in a steel or non-stick pan. Add chana dal, urad dal, mustard seeds, cumin, and hing. Let them splutter.

Add aromatics:

Toss in the garlic pods (if using), chopped onions, and green chillies. Saute for a minute until the onions turn translucent.

1.

2.

3.

4.

Add flavour:

Mix in curry leaves, turmeric, salt and juice of half a lemon. (Add lemon earlier if you like your onion crisp).

5.

Combine:

Add the drained puffed rice and mix well on a low flame for 4 - 5 minutes so it soaks up the spices.

6.

Finish:

Sprinkle coriander leaves and turn off the flame.

Pro Tip: For an extra tangy twist, sprinkle chutney powder or curry powder right before serving!

Serving Suggestions & Variations

Traditional:

Served hot with mirchi bajji.

Snack Time:

Enjoy with a cup of buttermilk or ginger tea.

Variations:

◦ Replace puffed rice with poha for a heartier version.

◦ Add roasted peanuts for crunch.

◦ Skip garlic for a satvik (no-onion-no-garlic) variation.

Nutrition & Storage Info

Storage & Reheating:

Best enjoyed fresh! If storing, keep the tempered spices and the soaked rice separate, combining only before serving. Reheat lightly in a pan.

Nutrition Table (Per Serving approx.):

| Nutrient | Value | | :--- | :--- | | Calories | 180 kcal | | Protein | 3 g | | Carbohydrates | 32 g | | Fat | 6 g | | Fibre | 2 g |

Closing & Call to Action

If this spicy South Indian snack reminds you of home or hostel days, share the joy! Tag @TummyKhush on Instagram and show us how fiery your Oggani Bajji turned out 🔥.