Maharashtrian Ukad by @chieffoodieofficer

≈ 15 min

2 servings

🍚

120 g

Rice flour

🥛

120 ml

Curd

💧

590 ml

Water

🧂

2 g

Salt

🌼

5 ml

Mustard seeds

🫙

5 ml

Cumin seeds

🫙

Hing

🧄

5 ml

Garlic

🫚

5 ml

Ginger

🫙

1 tsp

Haldi

🧅

60 ml

Onions

🍛

10

Curry leaves

🌶️

1 tsp

Chilly powder

🫗

15 ml

Oil

🌶️

5 ml

Red chilly powder

  1. Chop
    • onion
    • garlic
    • ginger

    Finely chop the onion and grate the garlic and optional ginger.

  2. Whisk
    • rice flour
    • curd
    • water

    Whisk 1 cup rice flour, 1/2 cup curd, and 2.5 cups water in a mixing bowl until smooth and lump-free.

  3. Heat
    • cooking oil

    Heat 1 tablespoon cooking oil in a saucepan over medium heat.

  4. Add
    • mustard seeds
    • cumin seeds

    Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds; let them crackle.

  5. Add
    • asafoetida
    • garlic
    • ginger

    Add asafoetida, grated garlic, optional ginger, chopped onion, and curry leaves; sauté until the onion softens.

  6. Stir
    • ground turmeric

    Stir in 1 teaspoon ground turmeric, 1 teaspoon red chilly powder, and salt to taste.

  7. Pour
    • rice flour
    • curd
    • water

    Pour in the prepared rice flour mixture and stir continuously over medium-low heat.

  8. Cook

    Cook until the mixture thickens into a soft, smooth porridge-like ukad, about 5 to 7 minutes.

  9. Drizzle
    • cooking oil
    • red chilly powder

    Drizzle with a little hot oil mixed with red chilly powder, then serve warm.

Maharashtrian Ukad by @chieffoodieofficer

≈ 15 min

2 servings

🍚

120 g

Rice flour

🥛

120 ml

Curd

💧

590 ml

Water

🧂

2 g

Salt

🌼

5 ml

Mustard seeds

🫙

5 ml

Cumin seeds

🫙

Hing

🧄

5 ml

Garlic

🫚

5 ml

Ginger

🫙

1 tsp

Haldi

🧅

60 ml

Onions

🍛

10

Curry leaves

🌶️

1 tsp

Chilly powder

🫗

15 ml

Oil

🌶️

5 ml

Red chilly powder

Preparation Steps

  1. Step 1/9

    Finely chop the onion and grate the garlic and optional ginger.

    🧅onion
    🧄garlic
    🫚ginger
    🔪knife
    🪵cutting board

  2. Step 2/9

    Whisk 1 cup rice flour, 1/2 cup curd, and 2.5 cups water in a mixing bowl until smooth and lump-free.

    🍚rice flour
    🥛curd
    💧water
    🥣mixing bowl
    🥄whisk
    🥄measuring cups

  3. Step 3/9

    Heat 1 tablespoon cooking oil in a saucepan over medium heat.

    🫗cooking oil
    🥄ladle

  4. Step 4/9

    Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds; let them crackle.

    🌼mustard seeds
    🫙cumin seeds
    🥄measuring spoons
    🥄spatula

  5. Step 5/9

    Add asafoetida, grated garlic, optional ginger, chopped onion, and curry leaves; sauté until the onion softens.

    🫙asafoetida
    🧄garlic
    🫚ginger
    🧅onion
    🍛curry leaves
    🥄spatula

  6. Step 6/9

    Stir in 1 teaspoon ground turmeric, 1 teaspoon red chilly powder, and salt to taste.

    🫙ground turmeric
    🌶️red chilly powder
    🧂salt
    🥄measuring spoons
    🥄spatula

  7. Step 7/9

    Pour in the prepared rice flour mixture and stir continuously over medium-low heat.

    🍚rice flour
    🥛curd
    💧water
    🥄spatula

  8. Step 8/9

    Cook until the mixture thickens into a soft, smooth porridge-like ukad, about 5 to 7 minutes.

    🥄spatula

  9. Step 9/9

    Drizzle with a little hot oil mixed with red chilly powder, then serve warm.

    🫗cooking oil
    🌶️red chilly powder
    🥄ladle
    🥄measuring spoons

Composition

Ingredients

Types

Grains, Dairy, Liquids, Seasonings, Spices, Vegetables, Herbs

Ingredients

Rice flour, Curd, Water, Salt, Mustard seeds, Cumin seeds, Hing, Garlic, Ginger, Haldi, Onions, Curry leaves, Chilly powder, Oil, Red chilly powder

Notes

Salt (as per taste), Garlic (grated), Ginger (optional), Haldi (turmeric), Curry leaves (10 to 11 leaves), Oil (for the red chilly tadka)

Allergens

Milk, Mustard

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Egg-free, Nut-free

Calories

205 kcal

Macro nutrients

Protein: 4.5g, Carbohydrates: 34g, Fat: 5.5g, Fiber: 1.5g, Sugars: 2.5g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 1.1mg, Potassium: 145mg, Sodium: 330mg

Vitamins

Vitamin C: 3mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

5 minutes

Cooking

10 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

measuring cups, measuring spoons, mixing bowl, whisk, knife, cutting board, spatula, ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Breakfast, Snack, Side Dish

Occasions

Breakfast, Quick Meal, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, Maharashtra

Various

Aspect

Texture

Soft, Creamy, Thick, Smooth

Flavors

Savory, Spicy, Tangy, Aromatic, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because it contains curd), fridge : 2 days (Store in an airtight container,Reheat with a splash of water while stirring), freezer : 1 month (Freeze in an airtight container,Thaw overnight in the refrigerator,Texture may become less smooth after reheating)