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.
what a coincidence I had made this today. Your version is very nice, will post my version soon.
ReplyDeleteOh this is such a neat idea. We too make it with rice flour and call it Morkazhi. What a brilliant idea to substitute ragi flour. Thank you very much Supriya for sending it to the event.
ReplyDeleteThough we use ragi to make rag iball, this is the first time i have heard about this, would like to try this..just a clarification, what do you eat this with? should you chew it or swallow like you do with ragi ball?
ReplyDeleteHi Rekha, thanks for visiting my blog. The Ragi Ukkad can be eaten like upma.
ReplyDelete