Ukadpendi Recipe / Traditional Maharashtrian Breakfast Recipe

Ukadpendi is a traditional Maharashtrian breakfast recipe. It is basically a healthy wheat flour upma that makes for a warm and comforting meal. Here i have made a wholesome ukadpendi using whole wheat flour (ata), gram flour(besan) and sorghum (jowar) flour. 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. Peanuts add a lovely crunch and bite to the otherwise soft upma.

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. Traditionally the recipe uses only whole wheat flour , i have used a mix of jowar flour and gram flour also to make it all the more wholesome. Roasted flours are added to the flavorful oil tempering of curry leaves, mustard and cumin seeds, onions and green chilies. I have used peanuts here, which lend a bite and crunch to the soft ukadpendi. You may add veggies like tomato, carrot, green peas as well if you wish to make the dish filling. Buttermilk or curd may be used in this recipe. I have added curd and hot water to cook the upma.  The steamed ukadpendi is lastly flavored with a squeeze of lemon juice and fresh coriander leaves and served warm. As in most of the Maharashtrian dishes, a little sugar or jaggery is also added to this Ukadpendi. So without further ado let's get through the recipe of Ukadpendi.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 3-4

Ingredients:

• 1 cup whole wheat flour ( coarse)
• 1/4 cup Sorghum flour /jowar flour
• 2-3 tablespoon gram flour/besan
• 2-3 tablespoon curd
• 2 1/2 cups hot water
• 2 tablespoon peanuts
• 2 tablespoon oil
• 1 teaspoon sugar
• 2 onions finely chopped
• 2 green chilies, finely chopped
• 1 sprig curry leaves
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1 teaspoon lemon juice
• 2 tablespoon finely chopped coriander leaves
• Salt to taste

Method:

1. In a pan heat oil on medium flame. Add mustard seeds to it. Once the seeds splutter, add cumin seeds followed by peanuts. Lower the flame and fry the peanuts until golden brown. Take care not to burn the peanuts. Next, add curry leaves followed by chopped green chilies. Saute for a few seconds. Now tip in the chopped onions and saute for 1-2 minutes. Here we do not want to brown the onions.

2. To this tempering add the whole wheat flour, sorghum flour, and gram flour. Stir fry the flours on low to medium heat for 4-5 minutes. Meanwhile, keep a saucepan with water to boil.

3. Once you get a good aroma from the flours and they turn light brown in color, add salt, sugar and turmeric powder. Mix well. Next, add curd and give a good stir.

4. Now carefully stir in the boiling water. Keep stirring continuously so that there are no lumps. Cover the pan and let the ukadpendi cook on steam for further 4-5 minutes on low flame.

5. After 5 minutes, open the lid, squeeze juice of a lemon over the ukadpendi and garnish it with finely chopped fresh coriander leaves.

6. Put off the flame and serve the delicious and wholesome Ukadpendi with some onion rings or finely chopped onion and a lemon wedge.

Recipe Notes:

• We can adjust the consistency of Ukadpendi to thin porridge type or cook it further like upma.
• If serving to small babies, skip adding chopped green chilies.
• 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. 
• Traditionally the recipe uses only whole wheat flour, I have used a mix of jowar flour and gram flour also to make it all the more wholesome.
• I have used peanuts here, which lend a bite and crunch to the soft ukadpendi. You may add veggies like tomato, carrot, green peas as well if you wish to make the dish filling. 
• Buttermilk or curd may be used in this recipe. If using buttermilk, reduce the amount of water used to cook ukadpendi accordingly.

Sending this wholesome Maharashtrian breakfast recipe to the #204th #Foodie Monday Blog Hop with #NashtaTime as the theme for this week. The theme was suggested by Priya Iyer who blogs at Thephotowali.wordpress.com. As per the theme we were supposed to cook a regional dish that is typically eaten as breakfast in the region we belong to. I being a Maharashtrian, I chose this traditional dish, Ukadpendi for the theme. Meanwhile, do check out Priya's blog for some wonderful recipes and travel stories. 

                                                           

If you ever try this recipe, do share your feedback with us in the comment section below.

Follow us on #Facebook  #Instagram, #Twitter,#Pinterest and #Google+  for more recipes and new updates. 

For more Maharashtrian Breakfast Recipes, check out the following from this blog

• Kande Pohe

                          

• Ratalyacha Kees

                          

• Bhajaniche Thalipeeth

                          

• Missal Paav

                         

• Gavhache Dhirde

                         

• Puranache Dind

                         

• Gulachi Poli

                         

• Anarsa