Ukad Recipe (Maharashtrian Rice Flour Porridge)
A vegetarian Maharashtrian Recipes recipe with tablespoons rice flour - fine, tablespoons curd (dahi / yogurt), tablespoons water - or as required. Ready in 10 min, serves 1.
Curated bySachin Deshmukh🇮🇳
Instructions
11 steps- 1
To begin making the Ukad recipe, whisk the rice flour, curd, water and salt in a bowl
tablespoons rice flour - fine(3)tablespoons curd (dahi / yogurt)(2)tablespoons water - or as required(8)salt - to taste - 2
Heat oil in a heavy bottomed pan and add mustard seeds, let it splutter
mustard seeds(0.1 teaspoon) - 3
Add the turmeric, hing and the curry leaves, whole garlic cloves, let the garlic turn a light brown (ensure not to burn)
turmeric powder (haldi)(1/4 teaspoon)cloves garlic - peeled(5)curry leaves(4) - 4
Next, add the chilli and make sure you don't burn it
green chilli - chopped(1) - 5
Swiftly add the rice flour concoction and stir continuously with a spatula
tablespoons rice flour - fine(3) - 6
Add about 2-3 tablespoons water if you can’t stir it easily
tablespoons rice flour - fine(3)tablespoons curd (dahi / yogurt)(2)tablespoons water - or as required(8) - 7
Using a spatula mix till its thick and till it smells cooked, this would take approximately 5 minutes
- 8
Transfer to a bowl and add oil/ghee as per your taste and garnish with coriander leaves
salt - to tastecurry leaves(4) - 9
Unrefined Groundnut oil recommended
tablespoons rice flour - fine(3) - 10
I love mine with ghee/tup
- 11
Serve Ukad along with ghee or along with Maharashtrian Tomato Saar for a simple weeknight dinner
Rate this recipe
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Ukad Recipe (Maharashtrian Rice Flour Porridge)
A vegetarian Maharashtrian Recipes recipe with tablespoons rice flour - fine, tablespoons curd (dahi / yogurt), tablespoons water - or as required. Ready in 10 min, serves 1.
Curated bySachin Deshmukh🇮🇳
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Directions
11 steps- 1
To begin making the Ukad recipe, whisk the rice flour, curd, water and salt in a bowl
tablespoons rice flour - fine(3)tablespoons curd (dahi / yogurt)(2)tablespoons water - or as required(8)salt - to taste - 2
Heat oil in a heavy bottomed pan and add mustard seeds, let it splutter
mustard seeds(0.1 teaspoon) - 3
Add the turmeric, hing and the curry leaves, whole garlic cloves, let the garlic turn a light brown (ensure not to burn)
turmeric powder (haldi)(1/4 teaspoon)cloves garlic - peeled(5)curry leaves(4) - 4
Next, add the chilli and make sure you don't burn it
green chilli - chopped(1) - 5
Swiftly add the rice flour concoction and stir continuously with a spatula
tablespoons rice flour - fine(3) - 6
Add about 2-3 tablespoons water if you can’t stir it easily
tablespoons rice flour - fine(3)tablespoons curd (dahi / yogurt)(2)tablespoons water - or as required(8) - 7
Using a spatula mix till its thick and till it smells cooked, this would take approximately 5 minutes
- 8
Transfer to a bowl and add oil/ghee as per your taste and garnish with coriander leaves
salt - to tastecurry leaves(4) - 9
Unrefined Groundnut oil recommended
tablespoons rice flour - fine(3) - 10
I love mine with ghee/tup
- 11
Serve Ukad along with ghee or along with Maharashtrian Tomato Saar for a simple weeknight dinner
Rate this recipe
