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A comforting and simple Maharashtrian porridge made from steamed rice flour. Lightly spiced with green chilies and cumin, this gluten-free dish is a traditional breakfast favorite, ready in under 20 minutes. Its soft, savory texture makes it an easily digestible and wholesome meal.
Prepare the Rice Flour Slurry
Prepare the Tempering (Tadka)
Cook the Ukda Sheet
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A comforting and simple Maharashtrian porridge made from steamed rice flour. Lightly spiced with green chilies and cumin, this gluten-free dish is a traditional breakfast favorite, ready in under 20 minutes. Its soft, savory texture makes it an easily digestible and wholesome meal.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 223.98 calories per serving with 3.67g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Garnish and Serve
Add finely chopped vegetables like carrots, peas, or onions to the tempering before adding the slurry for a more nutritious version.
Add a pinch of turmeric powder and a slit red chili to the tempering for extra color and heat.
Replace one cup of water with one cup of sour buttermilk (chaas) in the slurry for a tangy flavor profile.
Made entirely from rice flour, Ukda Sheet is naturally gluten-free, making it an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
The soft, steamed texture of this dish makes it very light on the stomach and easy to digest. It's often recommended as a comfort food during recovery from illness.
As a carbohydrate-rich dish, it provides a quick and sustained source of energy, making it an ideal breakfast to kickstart your day.
One serving of Ukda Sheet (approximately 1 cup or 165g) contains around 190-210 calories, making it a light yet filling breakfast option.
Yes, Ukda Sheet is considered a healthy dish. It is gluten-free, easy to digest, and low in fat. The simple ingredients and steaming process make it a wholesome meal, especially good for breakfast or when you need a light meal.
Absolutely. To make this recipe vegan, simply replace the ghee with a neutral-flavored oil like sunflower oil, canola oil, or coconut oil.
Lumps usually form if the slurry is poured too quickly into the hot pan or if you don't stir continuously while pouring. To avoid this, always keep the heat on low and pour the slurry in a slow, steady stream while stirring constantly.
A fine, smooth rice flour works best for this recipe as it results in a softer, more pleasant texture. Avoid coarse rice flour, which can make the dish gritty.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, crumble the mixture and steam it in a steamer or sprinkle some water and microwave for 1-2 minutes until soft and hot.