Uggani

Place the Puffed rice in a large bowl and add enough water to completely submerge it. Let it soak for 30 seconds, then immediately drain all the water using a colander. Gently squeeze any excess water from the Puffed rice and set aside.

Heat Cooking oil in a large pan or kadai over medium heat. Add Mustard seeds and allow them to splutter.

Once Mustard seeds splutter, add Cumin seeds, Chana dal, and Urad dal. Sauté until the dals turn light golden brown.