Rice Flour Ukad

Ingredients

Method

1. 1

   Prepare the Slurry

   In a mixing bowl, whisk together the rice flour, buttermilk, salt, and sugar until absolutely smooth. Ensure there are no lumps of flour, as these will harden into unpleasant balls once heat is applied. The consistency should be like a thin lassi; add a little extra water if your buttermilk is very thick.

2. 2

   Heat the Oil

   Heat the peanut oil in a small kadai or non-stick pan over medium heat. Peanut oil is traditional for its high smoke point and nutty aroma, which complements the rice flour perfectly. Wait until the oil is hot enough that a single mustard seed sizzles instantly.

3. 3

   Crackling the Spices

   Add the mustard seeds; once they start popping, add the cumin seeds, hing, and curry leaves. Be careful not to burn the hing, which happens quickly. The curry leaves should turn crisp and bright green, infusing the oil with their distinct herbal fragrance.

4. 4

   Sauté Aromatics

   Add the chopped green chilies and crushed peanuts to the oil. Sauté for 30-45 seconds until the peanuts turn a shade darker and the chilies release their heat. This step provides the essential 'crunch' that breaks the uniformity of the soft porridge.

5. 5

   The Incorporation

   Reduce the heat to its lowest setting. Give the rice flour slurry a final stir (as the flour tends to settle at the bottom) and slowly pour it into the pan while stirring continuously with the other hand. This constant motion is vital to prevent the mixture from clumping or sticking to the bottom.

6. 6

   Thickening Process

   Continue stirring on low heat for 3-4 minutes. You will see the opaque white liquid start to thicken and become slightly translucent as the rice starch gelatinizes. The mixture should look glossy and smooth, resembling a thick custard or savory pudding.

7. 7

   Steam Cooking

   Cover the pan with a lid and let it cook in its own steam ('waaf') for exactly 2 minutes. This ensures the rice flour is cooked through and loses its raw starchy taste. The edges might pull away slightly from the sides of the pan when it is ready.

8. 8

   Final Adjustment

   Turn off the heat. If the Ukad seems too thick or dry, you can sprinkle a tablespoon of warm water and stir, but generally, it should hold its shape slightly on a spoon. Taste for salt and adjust while the mixture is still hot.

9. 9

   Garnish and Finish

   Immediately sprinkle with the freshly scraped coconut and coriander leaves. The residual heat will slightly soften the coconut, releasing its milk into the porridge. Serve it piping hot, as it tends to thicken and firm up significantly as it cools.