Ukadpendi | Ukad | Breakfast Recipes
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2 people
- 1½ Cups water
- ¼ Cup buttermilk
- 1 Tbsp besan
- 3 Tbsp rice flour
- Roasted groundnuts
- ½ Tsp amchur powder
- ¼ Tsp red chilli powder
- ¼ Tsp turmeric
- 1 Tsp oil
- ½ Tsp mustard
- 1 pinch hing
- ½ chopped green chilli
- 4-5 curry leaves
- ¼" grated ginger
- Dry roast groundnuts in pan till they roast lightly and turn crisp. Keep aside to cool
- In a deep thick bottomed vessel add rice flour and besan
- Sprinkle salt as per taste
- Add turmeric, red chilli powder and jeera
- Slowly pour water and whisk well and ensure there are no lumps
- Next pour buttermilk and whisk well
- In a pan, heat oil
- Splutter mustard in oil
- Add hing, green chillies, curry leaves, grated ginger and fry well
- Lower flame and pour ½ Cup of water and mix well
- Now slowly whisk in the rice flour-besan mixture
- Mix very well
- Let it cook on medium flame, stir well
- Squeeze in lemon juice and mix
- It thickens after a few minutes
- When it thickens and has a nice shine it is ready to serve
- Serve in small plates with roasted groundnuts on top
You can first make the ukad and then put tadka on top as well
Do not over thicken it, it thickens as it sits
Do not use sour buttermilk use fresh buttermilk
Recipe by Food Of Interest at https://foodofinterest.com/ukadpendi/
3.5.3226