Homemade Baby Food - Ukad (Maharashtrian Style Savoury Rice Flour Porridge)
Give your little one a delicious alternative to store bought baby food with this subtly flavoured savoury rice flour porridge!
Servings 2
Ingredients
- 1/3 rd cup rice flour
- 3/4 th cup buttermilk * see note for substitute
- pinch of salt or to taste
For the tempering:
- 1/8 th teaspoon mustard
- 1/8 th teaspoon green chilli minced or 2 pinches of red chilli powder optional, adjust to taste
- a pinch of asafoetida/hing
- 1 tablespoon ghee
Instructions
- In a bowl, whisk the buttermilk with the rice flour until well blended and lump free.
- Heat the ghee or oil in a non stick pan/kadhai/wok and add the mustard. When it stops spluttering add the green chilli or chilli powder, hing and give a quick stir, reduce the heat at this point to prevent the powders from burning.
- Slowly pour the buttermilk and rice mixture from one side of the pan to avoid spluttering. Stir continuously to prevent lump formation.
- Reduce the heat to low and continue to stir until the mixture thickens and leaves the sides of the pan, almost like a ball of dough. Cover the pan and allow it to cook for half a minute.
- Remove from heat and allow to cool slightly. Serve warm with any accompaniment of your choice like chicken or vegetables or dal. You may drizzle a few drops of ghee per serving to make it more tasty.
Notes
If you don't have buttermilk, just dissolve 1/4 cup thick curd/yogurt in 1/2 cup of water and whisk it well to remove any lumps. Add salt to taste