Taandalaachi Ukad is a simple, healthy and delicious breakfast dish from Maharashtra. This dish Taandulaachi Ukad is actually a mildly spiced rice flour porridge made using curds and hence is also called as Taakatli (using buttermilk). It is not only nutritious, but is quite filling too. Similarly ukad is made using other flours too, like Naachani (Raagi), Ghau (Whole Wheat Flour) which are called Ukadpendi.
Rice is used on a large scale in the coastal areas and forms the staple diet of that region. One such region is the Konkan area in Maharashtra. In this region itself you can find different recipes for this same ukad, though the basic ingredients like rice flour and buttermilk remain the same.
For some more such traditional breakfast dishes, do take a look at the following recipes too….
- Mixed Millet Thaalipeeth
- Doodhiche Dhirdey
- Goad Poale
- Idli Saambar
- Mandakki Oggarney
- Dadpae Pohe
Cooking Time : 18 min
- 1/2 cup Basmati Rice Flour (5 tbs)
- 1 1/2 cups Water
- 2 tbs Slightly Sour Curds
- 1 tsp Sugar
- Salt To Taste
- 1/4 cup Corriander Leaves
- As Required Homemade Ghee
For The Tempering :
- 2 tbs Oil
- 3/4 tsp Mustard Seeds
- 3/4 tsp Cumin Seeds
- 1/8 tsp Asafoetida
- 3/4 tsp Finely Mashed/Grated Garlic
- 3/4 tsp Finely Grated Ginger
- 1 Chopped Spicy Green Chilli… To be adjusted as per preference
- 6-7 Curry Leaves
- 1/4 tsp Turmeric Powder
- To make Taandalaachi Ukad, first beat the curds well in a mixing bowl and add the rice flour to it.
- Mix and add 1 cup water, a little at a time. Beat well to remove lumps if any.
- Heat a pan and add oil to it. When it heats up, add the mustard seeds.
- As soon as they splutter, add the cumin seeds, asafoetida, green chilli, curry leaves, garlic, ginger and turmeric powder. Saute for just a few seconds.
- Add to it, 1/2 cup water and sugar and bring it to a boil. Keeping the flame high, add the rice flour mixture and keep stirring till it reaches a boil. This will prevent the curds from splitting.
- Reduce the heat to low and add the salt. Mix well and cover and cook further for about 6-7 minutes, stirring occasionally.
- When it gets cooked, the mixture will leave sides and start coming together. Add some ghee and corriander leaves and mix well.
- Serve this delicious and nutritious Taandalaachi Ukad for breakfast garnished with some fresh corriander leaves and a dollop of ghee on top.