Tandalachi Ukad or Spiced Rice Flour Roux is simple yet super comforting soul satisfying food. This 20 minute, Indian breakfast porridge recipe is hearty, filling and easy to make.
This traditional Marathi recipe is prepared in the kitchen across Maharashtra State including Mumbai. It is prepared by cooking rice flour with sour buttermilk and seasoned with oil and basic Indian spices.
Serve it along a cup of ginger masala chai for that happy meal to start off your day right !
You will relish this gluten free recipe that comes together with basic pantry ingredients. It also is no onion – no garlic recipe.
With little variation, this recipe also resembles traditional Gujarati tecipe called Papdi no Lot, Kichu or Khichya.
TANDALACHI UKAD IS A CLASSIC FAMILY RECIPE
If you are looking for a traditional Maharashtrian food recipe, this recipe tops the list. It was born in grandma’s kitchen and you won’t find it served in restaurants.
This comfort food holds a dear place in my heart. This is our heirloom recipe passed down the generations.
My grandmother used to make this delicacy when we visited her during summer holidays. I still have that lingering taste and those nastolgic loving memories in my mind as I write this recipe.
Growing up in India, tandalachi ukad used be one of the breakfast items that repeated quiet often in our home. We never got tired of eating it.
Eating the edges from the pan , those crispy scrapes after it was finished , used to be a sweet fight fun activity amongst the siblings.
The most authentic way to enjoy this dish is by pouring some oil over it and eating with fingers ( sans spoon ) Relishing those velvety smooth, melt in your mouth tasty bites.
Hope you enjoy making this simple yet very tasty preparation. Sometimes, our bodies crave food that connects us to simple pleasures of life.
Ukad to me is one such recipe. Nothing fancy, nothing elaborate but it hits all the right notes.
KIDS FRIENDLY RECIPE
Omit the spicy chilis , and you can serve this roux as a baby food. Toddlers and kids love this no fuss recipe. It is easy to digest as well.
Even though it traditionally is a breakfast recipe, we also enjoy it for lunch, as an appetizer, or just a snack!
As much as I love fusion cooking, I feel SO PROUD to master the traditional recipes cooked in my mom’s and grandma’s kitchen. That satisfying comfort food feel is parallel to none.
INGREDIENTS NEEDED TO MAKE THIS TANDALACHI UKAD RECIPE:
Sour buttermilk – Or use yogurt and mix it with water. If buttermilk is not sour, add a teaspoon of lemon or lime juice.
Rice flour – Fresher the better
Fresh Curry leaves
Black mustard seeds
Pinch of asafetida
Chopped green chilies or ½ teaspoon of red chili powder – adjust per spice tolerance
Cooking oil or ghee
Salt to taste
STEP BY STEP INSTRUCTIONS :
Whisk the rice flour, buttermilk and salt in a bowl.
Heat oil in a pan and add mustard seeds, let it pop for a few seconds. Add cumin seeds.
Add the turmeric, asafoetida and the curry leaves.
Next, add the chilis and stir well. Let them sizzle for a couple minutes on low heat.
Add water and let it come to boil.
Now add the rice flour buttermilk mixture and stir continuously with a spatula. The mixture starts to thicken quickly.
Continue stirring the mix till it becomes thick ( approximately 5 minutes on medium heat)
Lower the heat. Cover the skillet and let it cook for an additional 3 minutes.
Turn off the heat. Remove the lid. Delicious Ukad is ready !
Drizzle a spoonful of oil or ghee on top. Sprinkle some red pepper powder on top. Serve hot. Enjoy!
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Grandma's Tandalachi Ukad Recipe - Spiced Rice Flour Roux
- 2 cups buttermilk
- ½ cup rice flour
- 1 tbsp. cooking oil or ghee
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- pinch of asafoetida
- ½ teaspoon Turmeric Powder
- 3 to 4 fresh curry leaves
- 1 finely chopped green chili or ½ teaspoon of red chili powder
- 1 cup water
- salt to taste
- Whisk the rice flour, buttermilk and salt in a bowl.
- Heat oil in a pan and add mustard seeds, let it pop for a few seconds.
- Add cumin seeds. Add the turmeric, asafoetida and the curry leaves. Next, add the chilis and stir well. Let them sizzle for a couple minutes on low heat.
- Add water and let it come to boil.
- Now add the rice flour buttermilk mixture and stir continuously with a spatula. The mixture starts to thicken quickly.
- Continue stirring the mix till it becomes thick ( approximately 5 minutes on medium heat)
- Lower the heat. Cover the skillet and let it cook for an additional 3 minutes.
- Turn off the heat. Remove the lid. Delicious Ukad is ready ! Drizzle a spoonful of oil or ghee on top. Sprinkle some red pepper powder on top. Serve hot. Enjoy with the feeling of the love and warmth from grandma's kitchen !
You haven’t mentioned the quantity of ingredients which should be taken everything else is good 👍