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Ukad/Thakachi Ukad

  • Duration: 15 minutes
  • Serves: 2-4 people

Authenticity Slice

Whisk dahi well to ensure there are no lumps. Or else, run through a blender to ensure a smooth texture.

Trivia Tadka

This is a Maharashtrian-style breakfast porridge. Traditionally, it is made with rice flour and buttermilk.


  • Curd (dahi) (1 cup)
  • Rice flour (1/2 cup)
  • Sugar (1/2 tsp)
  • Mustard seeds (sarson) (1/2 tsp)
  • Cumin seeds (jeera) (1/2 tsp)
  • Asafoetida (hing) (a pinch)
  • Ginger (adrak), grated (1 tsp)
  • Green chillies, chopped (1 tsp)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • Curry leaves (kadi patta) (4 to 5)
  • Coriander leaves (hara dhania) (for garnish)
  • Water (1 cup)
  • Oil (1 tbsp)


  • To 1 1/2 cup water, add 1/4 cup curd, and whisk.
  • Heat oil in a kadhai and add sarson, jeera and hing to it.
  • As the sarson crackles, add ginger, green chillies, kadi patta and MTR Haldi/Turmeric Powder and cook for a minute.
  • Pour in the dahi and stir.
  • Next, add in salt and sugar as per taste, mix well and bring to a boil over medium heat, stirring consistently.
  • Add rice flour, mix well, cook covered for 5 minutes.
  • Garnish with finely chopped hara dhania.
  • Serve hot with a splash of ghee.

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