More Kali

This is a very traditional tiffin item popular in tirunelveli and tanjavur. It is very easy and made of rice flour and sour curd. Try this lovely recipe today.

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4

Ingredients

Rice Flour - 1 cup
Slightly Sour Buttermilk / Dilute Curd - 3 to 3.5 cups
Thayir molagai / More molagai - 7 to 8, broken apart
Mustard - 1 tsp
Asafoetida - 1/2 tsp
Gingelly Oil - 2 tsp
Cooking Oil - 3 tbsp
Curry Leaves - 2 sprigs
Salt - to taste

Procedure



1. Mix the rice flour with the sour curd. The key to making good more kali is that the rice flour must cook well and so the consistency of the batter should be very thin. If the sour curd that you have beaten is thick, add 1 to 1.5 cups of water and mix this with the rice flour to a runny consistency.
2. Add a little salt (approx - 1 tsp)
3. Heat the cooking oil in a kadai, when the oil is hot add the mustard, asafoetida, curry leaves and broken thayir molagai and roast till the molagai turns slightly dark.
4. Pour the rice flour batter and stir it well, check for salt at this stage and add more if required. Stir occasionally till it boils and thickens.
5. Once the mixture starts thickening, stir continuously. When it comes together and starts leaving the sides, add the gingelly oil and continue stirring till it comes together like a ball.
6. Pour it into a greased dinner plate with raised edges and flatten with the bottom of a greased cup
7. Allow to cool. Make small diamond shaped pieces and serve.
8. This tastes amazing by itself and is healthy and filling too.

Notes:

1. Do not add more salt in the batter. This is because more molagai also has salt and the entire dish might turn too bitter. So after adding the batter to the seasoning mix, adjust salt as required.
2. The batter should be runny otherwise the rice flour might not cook properly. So as much as you ensure the curd is sour, the batter must also be runny. The proportion of rice flour to buttermilk is approximately 1:3