Ukadpendi is a traditional Maharashtrian breakfast recipe. It is basically a healthy wheat flour upma that makes for a warm and comforting meal. Today I have tried the same recipe with jowar flour to make it more healthy and filing . Ukadpendi is a versatile dish as we can adjust the consistency to thin porridge type or cook it further like upma and can serve it at any time of the day. The recipe is simple and easy to follow and the dish is ready under 20 minutes. Ukad in Marathi means ‘to steam’. Ukadpendi is made by steaming whole wheat flour along with the water and buttermilk. The buttermilk and the spices adds a nice flavour to the whole wheat flour. You can also make it with curd as I have used.
Ukadpendi is a nutritious dish but sadly it is not that popular and very few people know about it and cook it. Coarse whole wheat flour is ideally used to make ukadpendi. If you cannot source it, little quantity of fine semolina (suji) can be added to wheat flour to make it coarse.
Serve this popular Maharashtrian Recipe, which is a quick and healthy breakfast option. Serve it with tea or coffee for a wholesome breakfast. It’s a wholesome breakfast, which keeps your stomach full for long time. The steamed ukadpendi is lastly flavored with a squeeze of lemon juice and fresh coriander leaves and served warm. Serve it hot along with pickle or chutney. It is very healthy dish n authentic but nowadays this recipe is lost rarely made you can try this very tasty. Give it a try and if you like my recipes please share your feedback.
📌📌 Watch the video recipe here 📌📌
https://youtube.com/shorts/zKGWaCy97bQ?feature=share3
INGREDIENTS :
1Cup Jowar/ Sorghum Flour/ ज्वारीचे पीठ
2 to 3 tablespoon Oil
1 teaspoon Cumin Seeds
1 teaspoon Mustard Seeds
2 med. Onion, finely chopped
1 Tomato , finely chopped
3-4 Green Chillies ( adjust accordingly )
Few Curry leaves
Pinch of asafoetida
Salt as per taste
1/2 teaspoon Sugar
1/2 teaspoon Turmeric Powder
½ teaspoon Red Chilli Powder ( optional )
2 tablespoon Curd or you can use Buttermilk ( see notes )
¾ Cup hot Water
Coriander leaves for garnish
METHOD :
STEP 1 - Heat oil in a pan on medium flame.
STEP 2 - Add cumin and mustard seeds and let them crackle .
STEP 3 - Add asafoetida and cook for few seconds. Do not burn it.
STEP 4 - Add chopped onion and cook until translucent. Here we do not want to brown the onions.
STEP 5 - Add chopped green chillies and curry leaves and stir fry for 2 minutes.
STEP 6 - Add turmeric powder cook for 30 seconds and then add chopped tomato cook till soft .
STEP 7 - Add sugar and salt give a nice mix.
STEP 8 - Meanwhile, keep a saucepan with water to boil.
STEP 9 - Add the flour and cook on low flame stirring continuously for 6-8 minutes on low flame till aromatic and slightly changed the colour to brown. Don’t overcook otherwise you will end up with a burnt flavour.
STEP 10 - Add red chilli powder, mix and cook for 1 minute.
STEP 11 - Now add the curd and give a good mix. Cook for 2 more minutes.
STEP 12 - Now carefully stir in the boiling water. Keep stirring continuously so that there are no lumps.
STEP 14 - Cover the pan and let the ukadpendi cook on steam for further 4-5 minutes on low flame.
STEP 15 - After 5 minutes, open the lid, squeeze juice of a lemon over the ukadpendi and garnish it with chopped coriander leaves and switch off the flame .
STEP 16 - Your delicious, healthy, nutritious, tasty spicy and yummy Vidharbha special lost recipes JOWAR flour ukadpendi is ready to Serve.
Serve hot and enjoy with a cup of tea on a rainy day. You can drizzle little lemon juice + sprinkle finely chopped onions while eating .
NOTES - * Coarse whole wheat flour is ideally used to make ukadpendi. If it is not available then a little quantity of fine semolina (suji) can be added to wheat flour to make it coarse.
* Traditionally the recipe uses only whole wheat flour, I have used a jowar flour to make it more healthy.
*This recipe can be prepared with bajra / ragi flour too.
*Instead of curd , you can add 2 tsp lemon juice towards the end of cooking process.
* You can also use buttermilk instead of curd. If using buttermilk, reduce the amount of water used to cook ukadpendi accordingly.
* If you like you can add roasted peanuts to this recipe. Add them after spluttering cumin and mustard seeds.
* We can adjust the consistency of Ukadpendi to thin porridge type or cook it further like upma.
