Avocado Puffed Rice (Avocado Borugulu)

Avocado and Puffed Rice
Avocado and Puffed Rice

Puffed rice is to rice, like popcorn is to corn. Puffed rice, known as borugulu in Telugu, is a staple food in many parts of Andhra, India. Traditionally they were made fresh daily by heating rice in a sand-filled oven. The processing makes rice less perishable and the puffed shape, the crunchiness makes them quite a favorite among all age groups.

We often prepare upma style breakfast called (B)Uggani with puffed rice. While making this today, I thought, “why not add avocado?” Why not, indeed. This is how I introduced avocado to parents. It was great and we all loved the avocado borugula breakfast this morning.

Avocado Puffed Rice (Avocado Borugulu)

(for four for a light meal or breakfast)

8 cups crisp, puffed rice
1 avocado – ripe flesh finely chopped
1 large red onion, finely sliced
1 semi ripe tomato, finely diced
4 fresh green chillies, finely chopped
½ tsp each- turmeric and salt
1/4 cup- cooked chickpeas or roasted peanuts
Few sprigs of fresh cilantro and one lime or lemon
1 tablespoon- peanut oil
From masala dabba: cumin, mustard seeds and curry leaves

The preparation is a two step process.

Step 1: Take a big pot and fill half of it with water. Add puffed rice in it and with your hands push the puffed rice into water to soak them well. After about 5 minutes, take handfuls of puffed rice and firmly squeeze the water out. Place them in a colander. This is done to clean the puffed rice. What must stay behind in water is any sand, dust and chaff of the puffed rice. To see this process in photos, click here.

Step 2: Heat oil in a large skillet over medium heat. Add and fry a sprig of curry leaves and a pinch each – mustard seeds and cumin to fragrance. Add onions, green chilli and tomatoes. Saute for five minutes to tender. Add chickpeas, turmeric and salt. Stir and fry for two more minutes and turn off the heat.

Add the puffed rice to this hot onion mixture. Add avocado, cilantro and lime juice. Combine well gently. Serve as soon as you prepare. Tastes great when still hot.

© Recipe and Photos Copyright 2009 Indira Singari.

Traditional Borugula Recipes:
(B)Uggani for Breakfast
Borugula Laddu for Dessert

Avocado Puffed Rice
Avocado Borugulu ~ for Breakfast Today

21 Comments

  • By Cilantro, June 17, 2009 @ 6:49 pm

    Great combination of Avacado and Puffed rice. Ammas easy snack for the evening. She would add grated green mangoes during the season.

  • By rashmi, June 17, 2009 @ 7:26 pm

    awesome combination…. sure to try reciepe…

  • By Preethi, June 17, 2009 @ 7:37 pm

    this is a lovely idea!

  • By DK, June 17, 2009 @ 8:12 pm

    Avacado with puffed rice!!! First it was avacado chapathi and now this! Avacado does seem to be really versatile!

  • By Kalai, June 17, 2009 @ 8:27 pm

    Nice idea! Looks absolutely lovely! :)

  • By madhuri, June 17, 2009 @ 9:16 pm

    I never heard of this before! looks yummmm for sure… I’ve been trying ur recipes every week lately and they are coming out great as expected. I am out of avocados as well as puffed rice. I’m gonna buy and update u how it came. Indira, thanks for posting. You rock as usual!!! Nice idea for quick snack for kids as well. My son loves avocado!!

  • By Nirmala, June 17, 2009 @ 10:15 pm

    Oh lovely combo! The puffed rice will be chewy after soaking right ? Should try this sometime. With abundant green mangoes in the market I can substitute lime with grated green mango. Ah..I am drooling at the thought.

  • By Kay, June 18, 2009 @ 8:10 am

    Brilliant!! Avocado bhel! :) You come up with interesting foods, all the time.

  • By Lakshmi, June 18, 2009 @ 10:10 am

    I just read your recipe for buggani. Looks great…a must try for sure with or without avocado.

  • By srividya, June 18, 2009 @ 10:23 am

    the picture looks really delicious!

  • By Balu, June 18, 2009 @ 11:24 am

    This tastes fantastic with Mirapakayi Bajji, thanks Indira garu.

  • By vineela, June 18, 2009 @ 1:38 pm

    Indira,I am coming to your home.
    Love that avocado borugula upma.
    Thanks for sharing.

  • By Rush, June 18, 2009 @ 3:02 pm

    Kurmura, we call it. This is an amazing twist to what I’ve eaten ever with puffed rice. Truly amazing!!
    First time here and I am glad. :)

  • By Mona, June 18, 2009 @ 3:40 pm

    Indira, it looks fab, great recipe.

  • By sreelu, June 18, 2009 @ 4:18 pm

    My Indira, have a bag full of Avocados. Just posted one on my blog for guacamole, this is a perfect one to try, right on time

  • By Uma, June 18, 2009 @ 4:30 pm

    Interesting dish. I love avacados. Will try soon.

  • By kumudha, June 18, 2009 @ 4:48 pm

    Such a creative dish! I’m inspired to try avacados seeing this lovely dish!

  • By Bhavana, June 18, 2009 @ 5:34 pm

    Indira, I made this for evening snack today. Wow and Wow was the reaction. I added roasted peanuts and boondi mixture to the mix. My family couldn’t get enough and they loved it. I think I have to make a whole packet of borugulu next time.
    Thank you for sharing this very original recipe.

  • By Indira, June 19, 2009 @ 12:56 pm

    Thank you for the brilliant borugula like comments.

    Cilantro: green mango makes it super good.

    Let me know how your famili likes it. Thanks Madhuri.

    Nirmala: the crunch will be gone but the puffed rice remain chewy. It is a good taste. I think Amma would enjoy the texture more.

    Kay: You are the talented one. :)

    Balu: Good to see you after such long time. Hope you are doing well and Yahoo is treating you great.
    Yes. bajji and (B)uggani is a classic combination.:)

    Vineela: You are always welcome to our home. Come on over. we can have this with bajjis.:)

    Hello Rush: Good to see you here. Your Tulsi project is really a brilliant idea. All the best in your venture.

    Sreelu: Guess what I made today? Guacamole. :)

    Bhavana: I agree about making a whole packet. Happy to read that you tried and liked this recipe. Thanks for the feedback.

  • By Sowmya, June 22, 2009 @ 12:57 pm

    Yummy Yum ! I love puffed rice snack/recipe..I am just crazy about it..Right from plain masala saute to bhel puri or upma. I make upma similar to this version, but adding avocado/chickpeas seems to be a wonderful thought. Will sure try that way.

    The dish looks awesome.. :)

  • By Kunthal, December 22, 2009 @ 3:49 pm

    Indira, I have bookmarked this recipe to try when it was published. It took me a while, but I made it today. It came out so good, my kids and husband loved the avocado taste in murmura. Thank you for the wonderful recipe. It’s a keeper.

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