One of our favorite breakfasts is a poha and potato pulihora, so when we were browsing through the JFI for Rice roundup on Sharmi's blog, Neivedyam, there was one preparation that loudly called out: "Make me, taste me!"

This turned out to be Raji's Puffed Rice Upma or Maramaralu Upma from Talimpu.

We made this one by the book, only bringing down the heat with fewer chillies (so that the six year old would eat it too) and adding the coriander leaves for a punch of freshness. We served it with kara podi and green chillies so each could adjust their own heat at the table.

Now, do note that this is indeed a very light meal - all the air in the puffed rice inflates the volume while keeping the density low; if you wanted to serve a more substantial breakfast, you might want to accompany it by at least one other item such as idli or even just toast. This is ideal as part of a tiffin spread, and the taste is lively and fresh, sure to tempt the palate on even the hottest of summer days.