Ukad Shengole (Maharashtrian Pasta)
This Sorghum Flour Delight is a unique and delicious twist on the original pasta. The traditional name of this dish is Ukad Shengole It is extremely flavourful and healthy as well! The pasta (or shengole) made with various flours is healthy and the gravy filled with spices leaves you craving for more! It can be enjoyed with ghee and pickle. #NVM
Ukad Shengole (Maharashtrian Pasta)
This Sorghum Flour Delight is a unique and delicious twist on the original pasta. The traditional name of this dish is Ukad Shengole It is extremely flavourful and healthy as well! The pasta (or shengole) made with various flours is healthy and the gravy filled with spices leaves you craving for more! It can be enjoyed with ghee and pickle. #NVM
Cooking Instructions
- 1
Take all the flours in a deep pan. Add the carom seeds, a little turmeric powder, chili powder and coriander and cumin powder, and a little salt.
- 2
Mix well. Add little water at a time and knead the dough.
- 3
Cover and let it rest for 10 minutes.
- 4
Take a deep non-stick pan and add oil to it. When the oil becomes hot add the mustard seeds.
- 5
When the mustard seeds crackle, add water, turmeric powder, chili powder, salt, coriander, and cumin powder, and let the water/gravy boil on low flame.
- 6
Now take the dough, and make small balls out of it. Roll with both palms lengthwise.
- 7
Give it a droplet shape or any shape of your choice.
- 8
Repeat the procedure with the remaining dough.
- 9
Drop the dough droplets into the deep pan which has the gravy.
- 10
Add 2 tsp gram flour mixed with little water to the gravy.
- 11
Cover and cook for 10-15 minutes or till done on low heat stirring occasionally.
- 12
Garnish with coriander leaves.
- 13
Serve hot with ghee. Enjoy!
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