MOREKALI
A very simple, easy, sumptuous, very very traditional evening tiffin or night dinner as it suits you.
Ingredients:
Rice flour 1 cup
Sour curd 3/4 cup
Grated coconut 1/2 cup
Green chilli 2
Asafoetida powder 1/2 tsp
Ginger ground 1/2 tsp
Salt to taste.
Oil 3 tbsn
Mustard, split urad dal, bengal gram dal each 1tsp and
Red chilli 2, curry leaves to season.
Procedure:
1.Grind rice flour, curd, coconut, green chilli, salt, asafoetida, and ginger ground to gether to a slightly coarse batter.
2. In a broad bottom heavy pan, pour 2 tbsn of oil ( preferably ginglee oil) season, mustard, dals, red chilli and curry leaves and after seasoning is done, pour the ground batter(keep the flame low)
3. Then add 4 cups of water to it and the allow it to get cooked.
4. Stir continuously keeping the flame low.
5. In 5 minutes the batter will get solidified with a shine.
6. Stir well till it leaves the corners of the vessel and gets a solid shape, adding one tbsn of oil and then pour the kali in a greased plate. Pat it well with a greased flat laddle.
7. Once it cools down, you can cut it into cakes.
8. Absolutely no side dish is needed and it will be light at the same time filling to the stomach.
Note:: If you have More Milaga at home fry it instead of red chilli while seasoning, that will be really yummy
A very simple, easy, sumptuous, very very traditional evening tiffin or night dinner as it suits you.
Ingredients:
Rice flour 1 cup
Sour curd 3/4 cup
Grated coconut 1/2 cup
Green chilli 2
Asafoetida powder 1/2 tsp
Ginger ground 1/2 tsp
Salt to taste.
Oil 3 tbsn
Mustard, split urad dal, bengal gram dal each 1tsp and
Red chilli 2, curry leaves to season.
1.Grind rice flour, curd, coconut, green chilli, salt, asafoetida, and ginger ground to gether to a slightly coarse batter.
2. In a broad bottom heavy pan, pour 2 tbsn of oil ( preferably ginglee oil) season, mustard, dals, red chilli and curry leaves and after seasoning is done, pour the ground batter(keep the flame low)
3. Then add 4 cups of water to it and the allow it to get cooked.
4. Stir continuously keeping the flame low.
5. In 5 minutes the batter will get solidified with a shine.
6. Stir well till it leaves the corners of the vessel and gets a solid shape, adding one tbsn of oil and then pour the kali in a greased plate. Pat it well with a greased flat laddle.
7. Once it cools down, you can cut it into cakes.
8. Absolutely no side dish is needed and it will be light at the same time filling to the stomach.
Note:: If you have More Milaga at home fry it instead of red chilli while seasoning, that will be really yummy
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