Tandalachi Ukad is one of those dished I make so often for breakfast but have not gotten around to posting the recipe. There are myriad reasons for this but since I have finally gotten around to posting the recipe, the reasons for delay no longer matter.

Tandalachi Ukad from Maharashtra
Tandalachi Ukad from Maharashtra

Tandalachi Ukad is a mildly spiced porridge made with rice flour and buttermilk made in Maharashtra. It is the ultimate soul food and is enjoyed as breakfast or even a late evening snack. All you need as accompaniment for this regional delicacy is some ghee (tup as Maharashtrians call it) or unrefined groundnut oil; and of course, a cup of tea. This dish is similar to the Gujarati Rice Khichu and a Mor Kali from Tamil Nadu.

Note: This dish must be eaten piping hot. It is no fun to eat a cold Ukad. Also, do drizzle ghee or peanut oil just before eating as it elevates this dish to another level.

One of the many reasons why I have just posted this recipe is that by the time I plate and photograph this dish, it turns cold, and then it is no fun to eat. In fact, there are many dishes that I have to yet to post, including the simple Sada Dosa for this very reason. 🙂

Recipe for Tandalachi Ukad from Maharashtra

Tandalachi Ukad | Maharashtrian Rice Flour Porridge

Tandalachi Ukad: Maharashtrian Rice Flour Porridge

Tandalachi Ukad is a simple Maharashtrian Rice Flour Porridge that can be best described as soul food. It is eaten piping hot with some ghee or unrefined peanut oil.
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast, Snack
Cuisine Indian, Maharashtrian
Servings 2 People

Equipment

  • Bowl
  • Heavy Bottomed Vessel

Ingredients
  

  • 1/4 Cup Rice Flour
  • 1/4 Cup Yogurt or Dahi (Sour preferable)
  • 1 Cup Water
  • Salt to Taste

For Tempering

  • 1 tsp Oil
  • 1 tsp Finely Chopped Green Chillies
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Turmeric
  • 5-6 Curry Leaves (Torn to Small Pieces)
  • 1 Pinch Asafoetida, Hing

To Serve

  • Finely Chopped Coriander
  • Ghee or Unrefined Peanut/Groundnut Oil

Instructions
 

Getting Started

  • To a heavy bottomed vessel, add 1/4 cup rice flour, 1/4 cup dahi and salt as required.
  • Mix well to form a smooth dough.
  • Gradually add 1 cup water to form a thin batter.

Making the Tempering

  • In a ladle, heat 1 tsp oil.
  • Add 1/2 tsp mustard seeds and wait till they crackle.
  • Add 1/2 tsp cumin seeds and 1 tsp finely chopped green chillies.
  • Stir-fry for a few seconds.
  • Add 5-6 curry leaves (torn to small pieces), 1 pinch hing or asafoetida, and 1/4 tsp of turmeric.
  • Stir-fry for a few seconds.

Cooking the Tandalachi Ukad

  • Add the tempering to the rice flour batter and mix well.
  • Over medium heat, cook this mix till it becomes thick and like a porridge. The ukad should just slide off the spoon.
  • Take off heat and serve immediately.

Serving the Ukad

  • Divide the piping hot Ukad into two bowls.
  • Add chopped coriander.
  • Drizzle 1 tsp ghee or unrefined ground nut oil.
  • Savour immediately with some hot ginger tea on the side.

Notes

  • I cannot stress the fact that Ukad has to be enjoyed straight off the stove and while it is piping hot. Cold Ukad is not something that you will enjoy.
  • Do garnish with ghee or groundnut oil as it elevates this dish to another level.
  • You can even add some sliced garlic to tempering. If you do then that should be the first thing you fry and then add the rest of the ingredients.
 
 
Keyword Tandalachi Ukad, Ukad, Vegetarian
Maharashtrian Tandalachi Ukad
Maharashtrian Tandalachi Ukad

How to Make Maharashtrian Tandalachi Ukad

  1. Making the Rice Flour Batter
    1. To a heavy bottomed vessel in which you can cook the ukad, add 1/4 cup rice flour, 1/4 cup dahi and salt as required.
    2. Mix well to form a smooth dough. Ensure there are no lumps.

    3. Next, gradually add 1 cup water and mix well to form a thin batter. Once again, ensure there are no lumps.

  2. Making the Tempering
    1. Over medium flame, heat 1 tsp oil.
    2. Add 1/2 tsp mustard seeds and wait till they start to pop.
    3. Now, add 1/2 tsp cumin seeds and 1 tsp finely chopped green chillies, and stir-fry for a few seconds.
    4. Next, add 5-6 curry leaves that have been torn to small pieces, 1 pinch hing or asafoetida, and 1/4 tsp of turmeric. I always tear the curry leaves because that releases the aroma.
    5. Stir-fry for a few seconds.
  3. Cooking the Tandalachi Ukad
    1. Add the tempering to the rice flour batter and mix well.
    2. Over medium heat, while stirring constantly, cook this mix till it becomes thick and like a porridge. The ukad should just slide off the spoon.
    3. Take off heat and serve immediately.
  4. Serving the Ukad
    1. Divide the piping hot Ukad into two bowls.
    2. Garnish with some chopped coriander.
    3. Drizzle 1 tsp ghee or unrefined ground nut oil.
  5. Savour immediately with some hot ginger tea on the side.
Ukad

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