Ingredients
The following ingredients have 4 Servings
- Pithi (Rice flour) - 1 big cup
- Thin Khatta Tak (Sour Buttermilk) - 2 big cups
- Fresh garlic pod crushed - 7-8
- Kadipatta (Curry Leaves) - 1 string
- Green chilies - 5-6
- Jeera (Cumin seeds) - 1/2 tsp
- Mustard seeds (Rai) - 1/2 tsp
- Asafoetida (Hing) - 1/4 tsp
- Turmeric powder (Haldi) - 1/4 tsp
- Oil - 4-5 tbsp
- Salt and sugar to taste
- Coriander and fresh scrapped coconut for garnish
Instruction
- Take a heavy bottom vessel. Heat 2-3 tbsp oil.
- Make tadka of mustard seeds, cumin seeds, asafoetida, curry leaves, green chilies and crushed garlic pods. Wait till the raw garlic odour disappears and it turns golden brown.
- Now put Taak (sour buttermilk) and give a good stir. Add sugar and salt, allow taak to boil.
- Simmer the gas stove and start adding rice pithi (flour). You need to be very quick in stirring as pithi starts forming lumps and we don’t want lumps to happen.
- Cover the Ukad and let it cook for 2-3 minutes on low flame.
- Add the remaining oil , stir again, cover it again to cook for 1-2 minutes.
- While serving piping hot, garnish with fresh scrapped coconut and finely chopped fresh coriander leaves.
