### TranslatedIngredients: 1-1/2 cups Water,1/4 cup Buttermilk,3-4 tablespoon Rice flour,2 teaspoons Sunflower Oil,2-3 Green Chillies - chopped,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,1 teaspoon Sugar,Salt - to taste,2 tablespoon Roasted Peanuts (Moongphali) - crushed to garnish,1 teaspoon Peanut oil - to garnish ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: North Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making Ukadpendi, first whisk the buttermilk with the rice flour till there are no lumps.Heat oil in a wok/pan and add the mustard seeds and cumin seeds.and let them splutter.Once they splutter add the curry leaves, green chillies and hing and carefully add the water.Add salt and sugar, and let the water boil. Now add the rice flour slurry, stirring constantly so that lumps are not formed.Cook on low flame, stirring continuously, till the mixture thickens and the rice flour is cooked. Once done turn off the heat and transfer Ukadpendi into serving bowl. You can top it with some peanut oil if you like before serving it.Serve a warm bowl of Ukadpendi for a hearty breakfast with some Lasun Ki Chutney
