Ukadpendi Recipe - Maharashtrian Style Spiced Rice Flour Porridge
A vegetarian Maharashtrian Recipes recipe with -/2 water, buttermilk, -4 rice flour. Ready in 30 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
10 steps- 1
To begin making Ukadpendi, first whisk the buttermilk with the rice flour till there are no lumps
buttermilk(1/4 cup)-4 rice flour(3 tablespoon) - 2
Heat oil in a wok/pan and add the mustard seeds and cumin seeds
cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon) - 3
and let them splutter
- 4
Once they splutter add the curry leaves, green chillies and hing and carefully add the water
-/2 water(1 cups)-3 green chillies - chopped(2)sprig curry leaves(1) - 5
Add salt and sugar, and let the water boil
-/2 water(1 cups)sugar(1 teaspoon)salt - to taste - 6
Now add the rice flour slurry, stirring constantly so that lumps are not formed
-4 rice flour(3 tablespoon) - 7
Cook on low flame, stirring continuously, till the mixture thickens and the rice flour is cooked
-4 rice flour(3 tablespoon) - 8
Once done turn off the heat and transfer Ukadpendi into serving bowl
- 9
You can top it with some peanut oil if you like before serving it
peanut oil - to garnish(1 teaspoon) - 10
Serve a warm bowl of Ukadpendi for a hearty breakfast with some Lasun Ki Chutney
Rate this recipe
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Ukadpendi Recipe - Maharashtrian Style Spiced Rice Flour Porridge
A vegetarian Maharashtrian Recipes recipe with -/2 water, buttermilk, -4 rice flour. Ready in 30 min, serves 4.
Curated bySachin Deshmukh🇮🇳
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Directions
10 steps- 1
To begin making Ukadpendi, first whisk the buttermilk with the rice flour till there are no lumps
buttermilk(1/4 cup)-4 rice flour(3 tablespoon) - 2
Heat oil in a wok/pan and add the mustard seeds and cumin seeds
cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon) - 3
and let them splutter
- 4
Once they splutter add the curry leaves, green chillies and hing and carefully add the water
-/2 water(1 cups)-3 green chillies - chopped(2)sprig curry leaves(1) - 5
Add salt and sugar, and let the water boil
-/2 water(1 cups)sugar(1 teaspoon)salt - to taste - 6
Now add the rice flour slurry, stirring constantly so that lumps are not formed
-4 rice flour(3 tablespoon) - 7
Cook on low flame, stirring continuously, till the mixture thickens and the rice flour is cooked
-4 rice flour(3 tablespoon) - 8
Once done turn off the heat and transfer Ukadpendi into serving bowl
- 9
You can top it with some peanut oil if you like before serving it
peanut oil - to garnish(1 teaspoon) - 10
Serve a warm bowl of Ukadpendi for a hearty breakfast with some Lasun Ki Chutney
Rate this recipe
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