Maharashtrian tandulachi ukad Recipe with Rice | Easy Vegetarian Dish — Simple Breakfast You Can Make Today

A celebrated classic from the Maharashtra culinary tradition, this recipe has been enjoyed by generations of home cooks across India. Start your morning right with a nutritious, energy-boosting breakfast that keeps you going until lunch.

Whether you're a seasoned home chef or a curious beginner, this Maharashtrian tandulachi ukad recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 5 key ingredients including rice flour, coconut, jaggery, cardamom. Each serving contains approximately 200 calories, with 3g of protein — making it a guilt-free addition to your diet.

Did you know? A sweet, steamed rice cake traditionally made during Ganesh Chaturthi. Fun fact: "Ukad" means "steamed" in Marathi, and this dish is offered to Lord Ganesha as "modak’s cousin." The jaggery used is often from local sugarcane, giving it a distinct caramel flavor. Coconut adds richness, a coastal influence, while cardamom aids digestion—an Ayurvedic touch. In Konkan, it’s wrapped in banana leaves for aroma, a technique borrowed from Kerala’s elaneer payasam. Families pass down secret recipes, with some adding peanuts for crunch or saffron for luxury. Today, it’s a vegan-friendly dessert gaining global attention!