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A savory and comforting Maharashtrian porridge made from roasted rice and chickpea flours. This wholesome dish has a soft, crumbly texture and is beautifully spiced, making it a perfect breakfast or light meal.
For 4 servings
In a medium bowl, whisk the curd and 1.5 cups of water together until you have a smooth, lump-free mixture. This is your liquid base. Set it aside for later.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds. Then, add the cumin seeds, hing, and curry leaves, and sauté for another 30 seconds until fragrant.
Add the finely chopped onion, green chilies, and ginger-garlic paste to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.
Reduce the heat to low. Add the besan and rice flour to the pan. Stirring continuously, roast the flours for 4-5 minutes. This step is crucial for flavor development. You'll know it's ready when a nutty aroma is released. Be careful not to let the flours burn. Add the turmeric powder and mix for 10 seconds.
While whisking constantly with one hand, slowly pour the prepared curd-water mixture into the pan with the other. Continuous whisking is key to preventing lumps. Add the salt and sugar, and mix everything thoroughly to combine.
Cover the pan with a lid and cook on low heat for 5-7 minutes. Stir once or twice in between to prevent sticking. The Ukadpendi is cooked when all the moisture is absorbed and the mixture has a soft, crumbly, and fluffy texture.
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A savory and comforting Maharashtrian porridge made from roasted rice and chickpea flours. This wholesome dish has a soft, crumbly texture and is beautifully spiced, making it a perfect breakfast or light meal.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 328.15 calories per serving with 7.59g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or light_lunch.
Turn off the heat. Fluff the Ukadpendi gently with a fork. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice. Serve immediately while hot.
Replace the dairy curd with a plant-based plain yogurt (like coconut or soy yogurt). You may need to add a little extra lemon juice at the end to mimic the sourness.
Add 1/4 cup of finely chopped vegetables like carrots, green peas, or bell peppers along with the onions for added nutrition and texture.
Add 1/4 to 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat.
Add 2 tablespoons of roasted and coarsely crushed peanuts with the tempering for a delightful crunch.
Besan (chickpea flour) is a key ingredient, providing a good amount of plant-based protein, which is essential for muscle repair and overall body function.
The use of curd (yogurt) introduces beneficial probiotics into the dish, which can help improve digestion and maintain a healthy gut microbiome.
The combination of rice flour and besan offers complex carbohydrates and fiber, which are digested slowly, providing a steady release of energy and keeping you full for longer.
Made from rice and chickpea flours, this dish is an excellent option for individuals with gluten intolerance or celiac disease (ensure hing is gluten-free).
Ukadpendi is a traditional savory porridge from Maharashtra, India. It's made by roasting rice flour and besan (chickpea flour) with a tempering of spices, and then cooking it with a mixture of curd (yogurt) and water, resulting in a soft, fluffy, and tangy dish.
Yes, Ukadpendi is a wholesome and balanced dish. It provides complex carbohydrates for energy from rice flour, protein from besan, and probiotics from curd, which are good for gut health. It's a nutritious option for breakfast or a light meal.
One serving of this Ukadpendi recipe (approximately 1 cup or 215g) contains around 310-330 calories, depending on the type of oil and curd used.
Lumps usually form for two reasons: 1) The curd and water were not whisked properly before adding, or 2) The liquid was added too quickly without continuous stirring. To avoid this, ensure your liquid base is smooth and pour it in a slow, steady stream while whisking the flour mixture constantly.
This recipe is naturally gluten-free as it uses rice and chickpea flours. However, you must use a certified gluten-free asafoetida (hing), as some commercial varieties are mixed with wheat flour.
Store leftover Ukadpendi in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or steam it in a pan until soft and hot again.