Karnataka Style Mandakki Usli Recipe (Puffed Rice Upma)

Ingredients

• 8 cups (about 110 g)puffed rice (murmura or mandakki)
• 2–3 tablespoonsoil
• ¼ cup (about 35 g)peanuts
• 1 teaspoonmustard seeds
• 1 stalkcurry leaves
• 2–3green chillies, finely chopped
• 2 mediumonions, finely chopped
• ½ teaspoonground turmeric
• to tastesalt
• juice of ½lemon
• 2 tablespoonscoriander leaves
• 2 tablespoonsgrated coconut (optional)
• 2–3 tablespoonsputani (dalia or fried gram), for grinding
• ½ teaspoon (optional)sugar

Instructions

1. 1

   Soak the rice

   Soak the puffed rice in water for about 2 minutes. Squeeze out the water and set it aside; do not let it absorb too much water or become mushy.

2. 2

   Grind the gram

   Grind the putani, or fried gram, to a fine powder and set it aside.

3. 3

   Fry the peanuts

   Heat the oil in a kadai. When hot, add the peanuts and fry until golden brown.

4. 4

   Temper the spices

   Add the mustard seeds and let them splutter. Add the curry leaves and green chillies, then sauté for a few seconds.

5. 5

   Cook the onions

   Add the onion, salt and turmeric. Sauté for about 2–3 minutes, until the onion is translucent.

6. 6

   Add the lemon

   Pour in the juice of half a lemon and mix well. The mandakki oggarane is ready.

7. 7

   Mix in the rice

   Add the puffed rice, making sure it has no water on it, along with the coriander leaves and optional grated coconut. Mix well.

8. 8

   Finish the usli

   Add the fried gram powder and optional sugar. Toss everything together well, then turn off the heat.

9. 9

   Serve hot

   Serve the mandakki usli with chilli bajji and hot chai.

What is mandakki usli?

Mandakki usli, also called puffed rice upma, is a quick Karnataka-style dish made by tossing puffed rice with a seasoned onion mixture. It belongs to the broader family of Indian breakfasts built around a tempering of spices, aromatics and pantry staples.

This version brings together crunchy peanuts, curry leaves, green chillies and lemon for a savoury, bright finish. Fried gram powder helps coat the puffed rice and gives the dish a gently nutty flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 3g protein, 28g carbs, 4g fat.

The puffed rice supplies most of the carbohydrates, while the oil and peanuts contribute much of the fat; the peanuts and fried gram powder provide some protein. Pair a serving with a protein-rich side such as yoghurt, or add a fresh vegetable side to make the plate more varied.

The puffed rice matters

Brief soaking softens the puffed rice enough to mix into the tempering, but it should not become waterlogged. Drain and squeeze it well before adding it to the pan.

Puffed rice absorbs moisture quickly, so prepare the other ingredients before soaking it. Add it only after the onion mixture is cooked and the lemon has been stirred through.

Build the tempering

Peanuts: fry them until golden so they bring crunch and a toasted flavour to each serving.

Aromatics: let the mustard seeds splutter before adding curry leaves and chillies. The onions then cook in this seasoned oil until translucent, rather than browned.

Get the texture right

The finished dish should be moist enough for the puffed rice to take on the seasoning, but not wet or clumpy. Squeezing out the soaking water is the key step for avoiding a mushy result.

Add the fried gram powder at the end and toss thoroughly. It helps distribute the seasoning, while the peanuts and optional coconut add contrasting texture.

Timing and doneness

The onion needs about 2–3 minutes in the pan, just until translucent. Keep the remaining tempering brief: curry leaves and chillies need only a few seconds before the onion goes in.

Once the puffed rice is mixed through, toss in the fried gram powder and switch off the heat. This keeps the final mixture from cooking for longer than necessary.

Serving ideas

Serve the usli straight away with chilli bajji and hot chai, as suggested for this Karnataka-style breakfast. The crisp, spicy fritter makes a hearty contrast to the soft, seasoned puffed rice.

A little extra coriander or lemon at the table can brighten each portion. If using coconut, add it with the puffed rice so it is distributed evenly.

Recipe notes & tips

• Have the onions, chillies and other ingredients ready before soaking the puffed rice.
• Squeeze the soaked puffed rice well so excess water does not make the usli soggy.
• Fry the peanuts until golden for a more pronounced crunch.
• Wait for the mustard seeds to splutter before adding the curry leaves.
• Add the fried gram powder at the end and toss until it is evenly distributed.
• Taste before serving and adjust the salt or lemon to suit your preference.

Variations

• Add coconut: include the optional grated coconut for a gentle sweetness and extra texture.
• Make it hotter: use three green chillies or keep some of their seeds.
• Skip the sugar: leave it out for a sharper, savoury finish.
• Use extra lemon: add a little more juice at the table for a brighter taste.
• Adjust the peanuts: use the lower amount for less crunch or the higher amount for more.

Common mistakes to avoid

• Over-soaking the puffed rice: it turns mushy, so soak for about 2 minutes and squeeze it well.
• Leaving water on the rice: excess water makes the mixture soggy, so drain and squeeze before adding it.
• Burning the peanuts: they can turn bitter, so fry until golden and keep an eye on them.
• Browning the onions: the method calls for translucent onions, so sauté them for about 2–3 minutes.
• Adding fried gram too early: it can be harder to distribute, so stir it in at the end.

How to store

For the best texture, serve mandakki usli straight away. If needed, refrigerate leftovers in an airtight container and eat within 1–2 days; reheat gently in a pan, though the puffed rice may soften.

Frequently asked questions