Mandakki Usli Recipe (Puffed Rice Upma) is a simple Karnataka-style breakfast made with soaked puffed rice, onions, peanuts, and curry leaves and is typically relished 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.

mandakki usali/susla/puffed rice upma served in a brown plate and lemon on side

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

Mandakki Usli or Uggani is one of the most favorite breakfast items at home, and my 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).

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Ingredients for making Puffed Rice Upma
How to Make Karnataka Style Mandakki Usli
Serving Suggestions
Storage Suggestions
Tips & Variations to make the best Churumuri Susla
More Breakfast Recipes
Karnataka Style Mandakki Usli Recipe (Puffed Rice Upma)

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.

step to soak the puffed rice/mandakki in water about 2 minutes squeeze excess water collage

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

step to make fried gram powder using a blender collage

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.

step to roast the peanuts and temper with mustard seeds,curry leaves and chillies for susla recipecollage

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.

step to saute onions with turmeric powder and salt collage

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.

step to add soaked puffed rice and fried gram ,cilantro and coconut to susla collage

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

mandakki usali/puffed rice upma served in a brown plate and lemon,curry leaves by the side

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

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Mandakki Usli served on a brown plate garnished with coriander leaves and lemon on side

Karnataka Style Mandakki Usli Recipe (Puffed Rice Upma)

Bhavana Patil

Mandakki Usli Recipe (puffed rice upma) is a simple Karnataka style breakfast made with soaked puffed rice, onions, groundnuts and curry leaves and is typically relished along with Mirchi bajji and chai.

4.72 from 14 votes

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Servings:

Calories : 160

Course: Breakfast

Cuisine: Indian, Karnataka, South Indian

Diet: Vegan

Method: Stovetop

Prep Time : 5

Cook Time : 10

Total Time : 15

Ingredients

Measuring cup used 1 cup = 250ml

8 cups puffed Rice/murmura/mandakki
2-3 tablespoons oil
¼ cup peanuts
1 teaspoon mustard seeds
1 stalk curry leaves
2-3 green chillies finely chopped
2 medium onion finely chopped
½ teaspoon turmeric powder
salt to taste
juice of half lemon
2 tablespoon coriander leaves
2 teaspoon grated coconut (optional)
2 tablespoon putani/dalia/fried gram powder
½ teaspoon sugar (optional)

Instructions

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 aside.
Heat the oil in a Kadai. When it's hot, add peanuts and fry until golden brown.
Then add mustard seeds 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, sugar (optional) and toss everything well and turn off the gas.
Serve Mandakki Usli /Mandakki Oggarne/Uggani with Chilli Bajji and hot chai.

Notes

You can also add finely chopped veggies like carrot, beans, and capsicum to make it more healthy.
The secret ingredient to get an authentic mandakki usli/susla taste is by adding fried gram/putani powder. So dont 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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Serving: 100gramCalories: 160kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 15mgPotassium: 79mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2.5mgCalcium: 10mgIron: 1.3mg

Keyword borigulu, churmuri susla, gluten-free, mandakki usli, puffed rice upma, uggani, vegan

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