Monday, April 8, 2013

Mor Kali / Buttermilk cakes - 2 versions

This is an authentic Tamil Brahmin recipe which can be done within 10 minutes (including preparation time)

Find our recipe for mor kali using brown rice in this link Brown Rice Mor Kali
Also look out for an authentic Andhra tiffin using sour curd @ Millet Pergu Pindi

Version 1 
  • Rice flour - 1 cup (I used store bought)
  • Sour curd - 1 cup
  • Hing - a pinch
  • Salt - 1/2 teaspoon
  • Turmeric - little
  • Water - approximately 1/2 cup
  • Gingelly oil - 3 tablespoons
  • Mustard seeds - 1/2 teaspoon
  • Urad dhall and Channa dhall - 1/2 teaspoon each
  • Mor milagai vatral - 3
  • Curry leaves - little
  • In a wide bowl take the items given under "Mixing".Pour water little by little and beat well so that no lumps are formed.The consistency should be similar to dosa batter
  • Heat oil in a pan and sizzle mustard seeds.Then add hing and dhals.Fry till the dhals become brown
  • Saute curry leaves and fry mor milagai vatral (Switch on the exhaust fan while doing this step)
  • Now carefully pour the batter (prepared in step 1)
  • Keep stiring continuously on a medium flame.Once done the mixture will start leaving the sides of the kadai and it will come out very well like a ball

  • You can test it by inserting a tooth pick.It will come put clean or dip your finger with water and touch it.It should not stick to your fingers
  • Transfer into a plate and cut into small cakes if desired
Version 2
  • Use fresh curd instead of sour curd (incase of cold places)
  • Replace green chillies for mor milagai
  • Cook in the same method as mentioned.Once done squeeze lemon over the morkali