Ukda Sheet

Name: Ukda Sheet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup Rice Flour (Fine variety preferred); 2.5 cup Water; 2 tbsp Ghee (Use oil for a vegan option); 1 tsp Mustard Seeds; 1 tsp Cumin Seeds; 1 pinch Hing (Asafoetida); 2 pcs Green Chilies (Finely chopped); 10 pcs Curry Leaves; 1 tsp Salt (Adjust to taste); 2 tbsp Grated Coconut (Freshly grated, for garnish); 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

RATING

4.2/5(31)

TASTE SCORE

6/10

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.

PREP

COOK

15m

SERVES

1 CUP

227 cal

SERVINGS

METHOD · 4 STEPS

Prepare the Rice Flour Slurry
1.In a medium-sized mixing bowl, combine the rice flour, 2.5 cups of water, and salt.
2.Whisk thoroughly until you have a smooth, lump-free, thin batter. Set this aside.
Prepare the Tempering (Tadka)
1.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
2.Once the ghee is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
3.Add the cumin seeds and let them sizzle for a few seconds.
4.Add the hing, finely chopped green chilies, and curry leaves. Sauté for another 30-40 seconds until the curry leaves turn crisp and fragrant.
Cook the Ukda Sheet
1.Reduce the heat to low. Give the rice flour slurry a quick stir again, as the flour tends to settle at the bottom.
2.While stirring the tempering in the pan with one hand, slowly and steadily pour the slurry with the other. This continuous stirring is crucial to prevent lumps.
3.Keep stirring constantly for 2-3 minutes. The mixture will begin to thicken rapidly and turn from a liquid to a soft, porridge-like consistency.
4.Once thickened, cover the pan with a lid and let it cook on the lowest possible heat for 5-7 minutes. This steaming process cooks the rice flour completely.
5.The Ukda Sheet is cooked when it becomes non-sticky, glossy, and starts to leave the sides of the pan.
Garnish and Serve
1.Turn off the heat. Fluff the cooked mixture gently with a spatula.
2.Garnish with freshly grated coconut and chopped coriander leaves.
3.Serve immediately while hot. It can be enjoyed on its own or with a side of pickle or chutney.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For a guaranteed lump-free texture, pour the slurry slowly while stirring continuously. Do not dump it all in at once.
2
Always cook on a low flame after adding the slurry to prevent it from sticking to the bottom and burning.
3
Use a heavy-bottomed pan or a non-stick kadai for best results, as it ensures even cooking and prevents sticking.
4
Serve immediately. Ukda Sheet tends to become dense and firm as it cools down.
5
For a richer flavor, you can add a teaspoon of sugar or jaggery along with the salt in the slurry.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetable Ukda Sheet

Add finely chopped vegetables like carrots, peas, or onions to the tempering before adding the slurry for a more nutritious version.

Spicier Version

Add a pinch of turmeric powder and a slit red chili to the tempering for extra color and heat.

Buttermilk Flavor

Replace one cup of water with one cup of sour buttermilk (chaas) in the slurry for a tangy flavor profile.

HEALTH BENEFITS

Why this is on our healthy list.

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Gluten-Free Goodness

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.

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Easy to Digest

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.

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