To begin making the Rayalseema Style Borugula Upma Recipe, grind the roasted chickpeas and desiccated coconut in a mixer grinder to a coarse powder and keep it ready. 

Heat a kadai with oil on medium flame, add the mustard seeds, urad dal, cumin seeds and allow them splutter for 10 seconds.

Add curry leaves and allow it crackle and then add the onions, green chilli and sauté till it becomes light brown.

Add the turmeric powder and switch off the heat.

Now add the puffed rice along with ground chickpea and coconut and toasted  peanuts, drizzle the lemon juice and adjust the salt.

Once the Borugula Upma is mixed garnish it with chopped coriander.

Serve the Rayalseema Style Borugula Upma Recipe as a morning breakfast with a glass of chai and vada to kick start your morning meal.