Mor Kali is a super fast dish , especially when you want to eat something in the evenings. You can either cut to pieces or serve piping hot from the pan to the plate. Cool well before you cut to pieces. We have been making this recipe for decades.
Processed rice flour – 1 cup
Butter milk – 3 cups
Salt to taste
Green Chilli – 1 ( pounded nicely)
Deep fried dried curd chillies ( Mor Milagai) ( chopped to small pieces ) – 2
Asafoetida powder – 1/2 teaspoon
Peeled and grated ginger – 1 teaspoon
Gingelly oil ( sesame oil ) – 2 tablespoons
Sun flower oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Urad dhal – 2 teaspoons
Finely chopped curry leaves – little
To Grease the Tray – Little Sun flower oil
First take a bowl. Mix rice flour with butter milk. Add salt to taste, asafoetida powder. Whisk well to avoid lumps. Add the pounded green chilli and grated ginger , mix well. Heat a pan. Season. Add the rice flour and buttermilk mix. Stir on sim flame till the mixture leaves the sides of the pan. Cover and cook for 5 minutes. Switch off the stove. Pour into the greased tray. Spread evenly. Cool. Cut into desired shapes.Serve with Small Onion Venthiya Kuzhambu.
1) Add the fried curd chillies last , the Mor Kali will not get discoloured.
2) Mor Kali can also be served with Pickle or any Chutney of your choice.