Jwarichi ukad - Steamed jowar flour
Quick healthy breakfast

Jwarichi ukad or steamed jowar flour is a quick healthy breakfast recipe. It is a popular Maharashtrian dish made from sorghum/jowar flour. It takes just 5 minutes to make. Here's a simple recipe with step by step instructions for making jwarichi ukad/ jwari pithachi ukad.

Jowar is known as jwari(Marathi), jonna(telugu), Jola(Kannada), cholam(Tamil). Whole jowar as well as jowar flour is used to make dishes. Here, we are using jowar flour.

sorghum jwari ukad-500x520
sorghum-jowar-500x500Sorghum - Jowar whole grain
sorghum jowar flour 400x400Sorghum - Jowar flour

How to make jwarichi ukad - Steamed jowar flour

Ingredients to serve 1-2 persons

  • ¼ cup jowar (sorghum) flour
  • 2 cups water
  • ¼ cup curd/plain yogurt. Lightly sour may be used.
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp grated ginger
  • Few curry leaves
  • 1-2 green chillies, chopped
  • 2-4 garlic cloves, chopped
  • A pinch of asafoetida (hing)
  • 1 tsp oil
  • 1 tsp ghee for serving
  • Salt to taste

Step by step instructions for jwarichi ukad - Steamed jowar flour

  1. In a mixing bowl, add jowar flour, curd and salt.  Add 1 cup of water a little at a time to make a smooth paste. Ensure that there are no lumps in the mixture. Keep aside.
  2. In a deep pan, heat the oil over medium heat.
  3. Add cumin seeds and mustard seeds to the pan. When the seeds start to crackle, add grated ginger, chopped green chilies and garlic cloves.
  4. Saute the mixture until the raw smell of garlic goes.
  5. Add a pinch of hing/asafoetida.
  6. Now, add 1 cup of water to the pan and bring it to a boil.
  7. When the water in the pan comes to a boil, reduce the heat to low and slowly add the jowar flour mixture to the pan, stirring continuously to avoid any lumps.
  8. Keep stirring the mixture for about 2-3 minutes or until the ukad thickens and the raw taste of jowar flour goes away.
  9. Keep flame low, cover the pan and let jwarichi ukad cook for another 2-3 minutes and then turn off the heat.
  10. Keep covered for a few minutes and then serve with a little ghee on top.

Jwarichi ukad is ready to serve for breakfast or a quick standalone meal.

It can also be enjoyed with other side dishes such as pickle, chutney or curries, depending on personal preference.

I usually like it with lime or mango pickle.

 Tips and variations

  • You may add a pinch of turmeric powder if you want yellowish ukad.
  • You may skip garlic or ginger if you wish.
  • May add a few curry leaves, chopped.
  • Add 1 tbsp fresh grated coconut.
  • Add chopped coriander leaves in the end.

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