Ukadpendi in Marathi Time: 15 minutes Serves: 2 persons I ngredients: 1/2 cup Wheat flour (coarse) 3 tbsp oil 1/4 cup onion, finely chopped ...

Ukadpendi in Marathi

Time: 15 minutes
Serves: 2 persons

ukadpendi, maharashtrian recipes,breakfast recipes, snacks, quick breakfastIngredients:
1/2 cup Wheat flour (coarse)
3 tbsp oil
1/4 cup onion, finely chopped
4 to 5 curry leaves
For tempering:- pinch of mustard seeds, 1/4 tsp hing, 1/8 tsp turmeric, 2 dried red chilies
1/2 cup plain sour yogurt, well beaten
1/4 cup water (tip 1)
Salt to taste

1) Heat 2 tbsp oil into a pan. Roast wheat flour over medium heat. Roast till color changes to light pink (around 5 minutes). Transfer roasted flour to a bowl.
2) In that same pan, add 1 tbsp oil. Add mustard seeds, hing, turmeric powder, red chilies and curry leaves. Saute for few seconds and add onion. Mix well, add salt and cook onion till translucent.
3) Add roasted flour. Mix nicely for couple of minutes. Mix yogurt and water. Stir well and add to the pan. Stir vigorously as the mixture will become doughy. So, act quickly to avoid lumps. Cover the pan and steam cook over low heat for few minutes.
Garnish with cilantro and serve hot.

1) Amount of water depends on what consistency you want the ukad to be. Above water quantity is good for doughy consistency. For little loose and soft consistency add some more water.
2) Usually ukad is kneaded with little oil and then served in a ball shape. To knead the ukad, transfer hot ukad into a big plate. Drizzle couple tbsp of oil and knead while ukad is hot (Use pastel or base of mortar to avoid burning hands). Serve immediately.
3) Instead of Red chilies, green chilies or red chili powder can be used.
4) Onion is optional. But, it tastes good in this dish. Garlic can be used instead of onion. Also, green peas, carrot pieces, soaked matki may be added according to your preference.
5) Rice flour, besan or jowar flour can be used instead of wheat flour. Follow the same method. Or mixture of different flours may also work.


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  1. Thank you for this valuable recipe. I've looking for it since sometime. I knew someone who cooked this differently from the generic recipes found on the blogs. Yours is the first recipe where it is even mentioned that a mixture of different flours can be used. I've few question though and I'll be glad to see an answer from you.
    1. How many different flours can be mixed at a time?
    2. What should be their proportions in the mix?
    3. Can we knead the flour mix into a coarse dough before cooking it in the woak?
    4. Can we use roasted tahini/sesame seeds for garnish?



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