Ukad by @chieffoodieofficer
2 servings
🫗
15 ml
Oil
🌼
2.5 ml
Mustard seeds
🫙
2.5 ml
Cumin seeds
🍛
7.5 leaves
Curry leaves
🫙
1.3 ml
Hing
🥓
7.5 ml
Crushed ginger
🫙
1.3 ml
Turmeric powder
🌶️
1
Chopped green chilly
🧂
5 ml
Salt
💧
240 ml
Water
🍚
30 g
Rice flour
🌿
15 ml
Coriander
Heat
Oil
Mustard Seeds
Cumin Seeds
Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, and hing. Sauté for 1 minute.
Add
Crushed Ginger- Turmeric Powder
Chopped Green Chilly
Add crushed ginger, turmeric powder, and chopped green chilly. Sauté for another minute.
Pour
Water- Salt
Pour in water and salt. Mix for 1/2 minute.
- Add
Rice Flour
Add rice flour and stir continuously to avoid lumps.
- Cook
Cover and cook on a slow flame for 7-8 minutes.
Garnish
Coriander
Garnish with coriander and serve hot.
Ukad by @chieffoodieofficer
2 servings
🫗
15 ml
Oil
🌼
2.5 ml
Mustard seeds
🫙
2.5 ml
Cumin seeds
🍛
7.5 leaves
Curry leaves
🫙
1.3 ml
Hing
🥓
7.5 ml
Crushed ginger
🫙
1.3 ml
Turmeric powder
🌶️
1
Chopped green chilly
🧂
5 ml
Salt
💧
240 ml
Water
🍚
30 g
Rice flour
🌿
15 ml
Coriander
Preparation Steps
Step 1/6
Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, and hing. Sauté for 1 minute.
Step 2/6
Add crushed ginger, turmeric powder, and chopped green chilly. Sauté for another minute.
Step 3/6
Pour in water and salt. Mix for 1/2 minute.
Step 4/6
Add rice flour and stir continuously to avoid lumps.
Step 5/6
Cover and cook on a slow flame for 7-8 minutes.
Step 6/6
Garnish with coriander and serve hot.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
5 minutes
Cooking
10 minutes
Overall
15 minutes
Difficulty
Level
Easy (1/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chieffoodieofficer
Origin
Cuisine
Geographic
India, Maharashtra
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos