Ukkad is a steamed snack dish I learnt from my MIL. It is usually made with rice flour. But in the past few years, she has started making it with Ragi/Nachni flour due to its beneficial effects for diabetics. Here's how I make it:
1 cup Ragi/Nachni flour
3 - 4 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 clove finely chopped garlic
1 inch ginger root - finely chopped
Few pieces of chopped green chillies per taste
2-3 cups thinned buttermilk - slightly sour goes well for this dish
Salt to taste
Heat the oil. Add the mustard and cumin seeds. When they stop crackling, add the green chillies, ginger and garlic. Reduce heat to medium, add the buttermilk. Stirring constantly, bring to a boil. Add the nachni/ragi flour and salt. Mix well. Cover and let steam for 5-7 mins, stirring a couple of times in between. The consistency is usually quite thick - you should be able to mould it into balls. But if desired, you can keep it a little thinner too. Serve hot garnished with chopped cilantro.
Ukkad usually needs more oil, you can use lesser quantity in the phodni, then add extra while serving. That is how I make it, since my hubby likes it with oil slightly oozing out.
This Ragi/Nachni ukkad goes to the JFI-Ragi event at MAdhuram's Eggless cooking.