Ukadpendi
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
7 steps. 15 minutes total.
- 1
Step 1
- a.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.
- 2
Heat oil in a heavy-bottomed pan or kadai over medium heat
- a.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.
- 3
Add the finely chopped onion, green chilies, and ginger-garlic paste to the pan
- a.Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.
- 4
Reduce the heat to low
- a.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.
- 5
Step 5
- a.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.
- 6
Cover the pan with a lid and cook on low heat for 5-7 minutes
- a.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.
- 7
Turn off the heat
- a.Fluff the Ukadpendi gently with a fork. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice. Serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the flours on low heat until aromatic is the most important step for a delicious, non-pasty result.
- 2Use a heavy-bottomed pan to ensure even heating and prevent the flours from scorching.
- 3For a more traditional and tangy flavor, you can replace the curd and water mixture with 2 cups of thin buttermilk (chaas/tak).
- 4Whisk the curd-water mixture vigorously before adding it to the pan to ensure a smooth, lump-free final dish.
- 5Serve hot, as Ukadpendi tends to become dense as it cools.
- 6For a richer taste, drizzle a teaspoon of ghee over the top before serving.
Adapt it for your goals.
Vegan Ukadpendi
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.
Vegetable UkadpendiVegetable Ukadpendi
Add 1/4 cup of finely chopped vegetables like carrots, green peas, or bell peppers along with the onions for added nutrition and texture.
Spicier VersionSpicier Version
Add 1/4 to 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat.
With PeanutsWith Peanuts
Add 2 tablespoons of roasted and coarsely crushed peanuts with the tempering for a delightful crunch.
Why this is on our healthy list.
Good Source of Protein
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.
Promotes Gut Health
The use of curd (yogurt) introduces beneficial probiotics into the dish, which can help improve digestion and maintain a healthy gut microbiome.
Provides Sustained Energy
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.
Naturally Gluten-Free
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).
Frequently asked questions
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.