Mandakki Oggarane | Puri Upma | Puffed Rice Upma

Thursday, March 08, 2018

Mandakki Oggarane or Mandaal Oggarane is a very popular dish in the North Karnataka region. For the uninitiated, Mandakki is Puffed Rice, Murmura & is also called Kadle Puri in Kannada. So, Mandakki Oggarane is Sesaoned Puffed Rice for you. You also call it Puffed Rice Upma

Thanks to my dad's transferable job, we got to live in different cities & the coolest part of it was the different regional cuisines that my mom learnt in each of these cities.

This dish evokes memories of the years we spent in Hospet, a small town in North Karnataka, which is very close to the now famous ruins Hampi

Mandakki Oggarane

When we were newbies in Hospet, my mum  was surprised to see the locals buy copious amounts of Kadle Puri every week & she wondered what they did with so much puffed rice. And one day, the lady who would go door to door selling puffed rice told her about Mandakki Oggarane. Then followed a detailed recipe from my neighbour & it quickly became my favourite after school snack

In North Karnataka, this is often served with Mirchi Bajji on the side, popular known as Mirchi Mandakki

Serves 3 

You Will Need:

  • 8-10 cups or 400 grams Bangalore Puri * (The Thicker variety Puri)
  • 1 big or 2 Small Onions - sliced
  • 3 Green Chilies 
  • 1/2 tsp Mustard seeds
  • 1 tsp Urad Dal
  • 1 tsp Chana Dal
  • A big pinch of Turmeric powder
  • A sprig of Curry Leaves
  • Salt as per taste
  • 2 tsp cooking Oil
  • juice of half a lime
  • 2 tablespoon grated fresh coconut - Optional 
  • Fresh Coriander for garnish

In a large vessel, Soak Puffed Ric/Kadle Puri in water for half a minute. Squeeze out all the water & drain into a colander & set aside.

In a heavy bottomed pan, heat oil & splutter mustard seeds. Add Urad Dal, Chana Dal & fry on low flame for about 30 seconds until they slightly change colour. Add curry leaves, green chillies & turmeric & give it a mix

Add sliced onions & a pinch of salt & sauté until the onions turn pink. Add washed & drained Puffed rice & salt to taste. Add grated coconut if adding (I did not use them) Mix well & let it stand of low heat for about a minute.

Tuen off the heat & add lime juice & chopped coriander & serve hot.


It does not taste good when it goes cold as it gets a little dry. So consume when still warm & fresh. 

You can always reheat it in the microwave with a dash of water sprinkled on top

* Puffed rice always shrinks when added to water so you will need to use a large quantity of puffed rice.

Bangalore Puri is the thicker variety puffed Rice. The thinner variety puri is known as Mysore Puri which is used to make Bhel Puri. In the US, I buy the Bansi Brand Murmura

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