Morkali
11 September, 2016
MorKali or Rice Savory Halwa is a dish made with rice flour and buttermilk. We generally take it as tiffin in evening. The dish has halwa consistency but in childhood we would prefer to make it a bit crispier in the bottom part as it would taste very nice. To make it crispier & darker (Kaandhal) we need to add a lot of oil .Maida is still optional for this dish. This dish consumes a lot of oil if cooked in gas stove.
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Ingredients
- To mix & soak
- Hing powder 1/2 tsp
- Rice Flour 300 mg
- Maida 100 mg
- Water 3 cups
- Butter Milk 1 cup
- To temper
- Oil 3 tsp
- Hing powder 1 pinch
- Mustard 1.5 tsp
- Urad Dhal 1.5 tsp
- Channa dhal 1.5 tsp
- Mor Milagai - 3
- Others
- Oil 1 tblsp
- Curry Leaves few
- Coriander - few
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Instructions
- Mix the ingredients. Add butter milk & water little by little so that no lumps are formed. It should be completely water.
- Add more water if needed. Soak it for 8 hrs.
- After 8 hours add the chopped curry leaves and coriander to the soaked mix.
- Take a non-stick pan and temper in the ingredients and roast them until a good aroma comes out.
- Add the soaked rice flour & butter milk mix.
- Keep mixing continuously without forming lumps.
- Once it starts to thicken keep adding 1 tsp of oil in regular intervals until you finish the 1tblsp oil
- It slowly forms a halwa consistency. When you take water and touch the dish it must not stick to your hand. You may wish to stop here or leave it for some more time so that the bottom portion becomes crisper and darker (Kaandhal).
- This dish can be served hot or in room temperature. It goes well with mormilagai, however you dip it with milaga podi (idli chili powder) also.
