Tandulachi Ukad is a typically common breakfast made in many Brahmin Maharashtrian homes. It is quick and easy to make any best had piping hot.
It is made by cooking the rice flour in buttermilk to a creamy porridge like consistency. The tang from the sour buttermilk renders it a nice kick in flovour.
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It is made by cooking the rice flour in buttermilk to a creamy porridge like consistency. The tang from the sour buttermilk renders it a nice kick in flovour.
TANDULACHI UKAD / STEAMED RICE FLOUR IN BUTTERMILK
INGREDIENTS
Tandulache peeth / Rice flour
|
½ cup
|
Thin sour butter milk
|
2 cups
|
Oil
|
2 tbsp
|
Rai
|
¼ tsp
|
Heeng
|
¼ tsp
|
Haldi
|
¼ tsp
|
Curry leaves
|
3 – 4 nos
|
Green chillies cut in 2 – 3 pieces
|
2 no
|
Coriander leaves chopped
|
2 tbsp
|
Scraped fresh coconut
|
2 tbsp
|
Salt
|
T.T.
|
Sugar
|
A pinch
|
METHOD:
1. Heat oil, add in rai seeds, when they
crackle add in heeng, haldi, curry leaves and green chillies.
2.
Stir
for a few seconds and add in the butter milk.
3.
Keep
on stirring the buttermilk or it will split.
4.
Add
into it salt, sugar and coriander leaves.
5.
When
the buttermilk comes just to a boil, add in the rice flour and vigorously mix it breaking the lumps simultaneously.
6.
The
mix should be lump free and porridge like consistency.
7.
Cover
and give 2 steams on a slow flame.
8. Serve immediately garnished with
scraped coconut and coriander leaves.
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