Spicy Buttermilk Porridge Cakes (More Koozh): A South Indian Tiffin
45 minutes
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About Spicy Buttermilk Porridge Cakes (More Koozh): A South Indian Tiffin
Craving a comforting and flavorful South Indian treat? More Koozh, also known as More Kali, are savory porridge cakes that hit the spot any time of day, whether as a light breakfast, a satisfying dinner, or a quick snack.These traditional Tamil Nadu tiffin cakes are made with a simple yet magical blend of rice flour, tangy buttermilk, spicy green chilies, and fragrant spices. The combination creates a uniquely delicious flavor that's both refreshing and warming.Quick to make and deeply satisfying, More Koozh is a beloved dish, especially after festive meals. Follow our easy step-by-step guide and experience the nostalgic taste of these delightful porridge cakes.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Wet Ingredients
- 1 cup Buttermilk
- 1 cup Rice Flour
- 1 1/2 tsp Salt or to taste
Aromatics and Spices
- 2 Tbsp Sesame Oil
- 1/2 tsp Mustard Seeds
- 2 Chilies chopped, green
- 10 Curry Leaves
- 1/4 tsp Asafoetida hing
Instructions
- In a large bowl, whisk together the buttermilk, rice flour, and salt until smooth. This creates the base of the More Koozh. Ensure there are no lumps for a smooth final texture.
- Let the batter rest for 30 minutes. This allows the rice flour to fully hydrate, resulting in a softer, more tender More Koozh.
- Heat the sesame oil in a heavy-bottomed pan or skillet over medium heat. A heavy bottom ensures even heating and prevents the More Koozh from scorching.
- Add the mustard seeds to the hot oil. Once they splutter, add the green chilies, curry leaves, and asafoetida. Sauté for about 10 seconds until fragrant. This tempering process infuses the oil with flavor.
- Reduce the heat to low and pour in the rice flour-buttermilk batter. Stir continuously to prevent lumps and ensure even cooking.
- Continue stirring until the mixture thickens and forms a dough-like consistency, pulling away from the sides of the pan. This should take about 2-3 minutes. The color will change from milky white to a slightly duller, glossier hue.
- Grease a plate or tray. Transfer the cooked More Koozh onto the greased surface and spread evenly.
- Let the More Koozh cool slightly for about 10 minutes before cutting into desired shapes. Serve warm and enjoy!
Recipe Notes
Good To Know
- For an extra-crunchy crust, allow the cooked More Koozh to cool completely, then cut into squares and lightly pan-fry in a little sesame oil until golden on both sides before serving.
- If you prefer a milder flavor, deseed the green chilies or replace them with finely chopped fresh ginger for gentle heat and added aroma.
- To make a vegan version, substitute the buttermilk with a mixture of unsweetened non-dairy yogurt and water (in a 1:2 ratio), whisked well to mimic the tanginess and consistency of traditional buttermilk.
Expert Tips
- Adjust the consistency of the More Koozh by adding more water or buttermilk during cooking. A thinner consistency is ideal for a porridge-like texture, while a thicker consistency is better for pan-frying.
- Experiment with different seasonings like cumin seeds, mustard seeds, or curry leaves for a more complex flavor profile.
- Garnish the More Koozh with fresh cilantro, chopped nuts, or a drizzle of coconut milk for added flavor and visual appeal.
Storage Instructions
- Leftover More Koozh can be refrigerated for up to 2 days. Re-steam or microwave briefly to restore its soft texture before serving, or enjoy it cold with a drizzle of spiced sesame oil for a unique twist.
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Recipe Nutrition
Calories: 799kcalCarbohydrates: 31gProtein: 5gFat: 74gPolyunsaturated Fat: 22.2gMonounsaturated Fat: 44.4gSodium: 1140mgFiber: 1g
Subhashni Venkatesh
Articles: 165
4 Comments
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Thanks for the inspiration! Looks tasty.
Looks so wonderful! Thanks for posting.
Looks so yummy! Excited to make it.
This looks so tasty! Thank you.