Ukadpendi Recipe - Maharashtrian Style Spiced Rice Flour Porridge

Ukadpendi Recipe is a hearty bowl of spiced rice porridge with buttermilk. Popular in Maharashtra this is a must try recipe especially for summers. Serve it with any chutney of your choice for a wholesome breakfast.

Madhuli Ajay
Ukadpendi Recipe - Maharashtrian Style Spiced Rice Flour Porridge
622 ratings.

Ukadpendi is a rustic Maharashtrian style spiced Rice flour porridge, usually served for breakfast. Ukad in Marathi means ‘to boil’ .Ukadpendi is made by boiling rice flour in a mixture of water and buttermilk. The buttermilk adds a nice tang to the spiced porridge. You can also use Wheat,Jowar,Ragi flour instead of Rice flour.Traditionally groundnuts and a drizzle of groundnut oil is used as garnish. You can otherwise garnish it with coriander leaves.

Serve a warm bowl of Ukadpendi for a hearty breakfast with some Lasun Ki Chutney

Here are few more Maharashtrian recipes which you can try at your home.

  1. Kala Vatana Amti Recipe
  2. Moong Sprouts Usal Recipe
  3. Jhunka Vadi Recipe

Course: North Indian Breakfast
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 1-1/2 cups Water
  • 1/4 cup Buttermilk
  • 3-4 tablespoon Rice flour
  • 2 teaspoons Cooking oil
  • 2-3 Green Chillies , chopped
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida (hing)
  • 1 sprig Curry leaves
  • 1 teaspoon Sugar
  • Salt , to taste
  • 2 tablespoon Roasted Peanuts (Moongphali) , crushed to garnish
  • 1 teaspoon Peanut oil , to garnish

How to make Ukadpendi Recipe - Maharashtrian Style Spiced Rice Flour Porridge

  1. To begin making Ukadpendi, first whisk the buttermilk with the rice flour till there are no lumps.

  2. Heat oil in a wok/pan and add the mustard seeds and cumin seeds.and let them splutter.Once they splutter add the curry leaves, green chillies and hing and carefully add the water.

  3. Add salt and sugar, and let the water boil. Now add the rice flour slurry, stirring constantly so that lumps are not formed.

  4. Cook on low flame, stirring continuously, till the mixture thickens and the rice flour is cooked. Once done turn off the heat and transfer Ukadpendi into serving bowl. You can top it with some peanut oil if you like before serving it.

  5. Serve a warm bowl of Ukadpendi for a hearty breakfast with some Lasun Ki Chutney

Madhuli Ajay

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Last Modified On Friday, 31 May 2019 07:25
     
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