Mandakki Oggarne is a unique upma from Karnataka, made using puffed rice. Generally upma, is made using semolina. But, once can find some more varieties of upma made from bread, leftover chapatis, vermicelli, etc.

The ingredients and method of cooking it are the same as that of semolina upma, except that some roasted peanuts are added to it. In this recipe, I have preferred adding jaggery for sweetness, but the same can be substituted by sugar or for people with health issues, with stevia!

For some more quick and delicious breakfast dishes, do take a look at the following recipes too….

  1. Dadpae Pohe
  2. Aambat Goad Pohe
  3. Phodnichi Chapati
  4. Masala Phov

Prep Time : 10 min

Cooking Time : 10 min

Serves : 4

Cup Used : 200 ml


  • 8 cups Puffed Rice (Kurmure / Mumraa)
  • 1 1/2 cup Chopped Onions (3 medium Onions)
  • 3/4 cup Chopped Tomatoes (2 small Tomatoes)
  • 1/2 tsp Turmeric Powder
  • 3 tsp Roasted Gram Powder
  • 3-4 tsp Jaggery/Sugar …. To be adjusted
  • 2 tsp Lemon Juice
  • Salt To Taste

For The Tempering :

  • 3 tbs Oil
  • 3 tbs Raw Peanuts
  • 1 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 3 Green Chillies…. Chopped
  • 1 Sprig Curry Leaves
  • 2 tsp Udid Daal

For Garnishing :

  • Chopped Corriander Leaves as desired.


  1. To Make the delicious Mandakki Oggarne, heat a pan and add oil to it for tempering.
  2. Add the mustard seeds, and as soon as they splutter add the asafoetida, green chillies, curry leaves and stir.
  3. Add the udid daal and saute for a few seconds.
  4. Add the chopped onions and saute. Cover and cook, which helps to hasten the cooking process.
  5. At the same time heat a small kadhai and add 2 teaspoons oil to it.
  6. Add the raw peanuts to the hot oil and saute for a minute on high heat and set aside.
  7. Now, check the onions and if they have turned translucent, add the turmeric powder and mix.
  8. At the same time, add the chopped tomatoes and mix well. Cover and cook till they turn mushy, which is done in almost 2 minutes.
  9. In the meantime soak the puffed rice in sufficient water for about a minute and drain immediately.
  10. Squeeze well and set aside.
  11. Next, add the roasted gram powder and jaggery to the onion tomato mixture and mix well.
  12. Add in the puffed rice, roasted peanuts, lemon juice and salt to taste and give it a good mix.
  13. Cover and cook, just for a minute and switch off the flame.
  14. Garnish with chopped coriander leaves and serve this delicious Karnataka Style Puffed Rice Upma for a nutritious and quick breakfast!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃


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