Mor Kali (Savory Fried Rice Flour Buttermilk Porridge)


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Mor Kali

Mor Kali is a traditional South Indian dish that comes together in hardly any time at all. No chopping required. It's delicious served just as is when cut into squares and makes for a healthy and easy breakfast. It can also be served for lunch, as a snack or side dish. Somewhat gooey and tangy, the spices really kick up the flavor here. It rather reminded me of a set porridge or mashed potatoes, though this is really quite a unique dish. I've made it before, but this time I did more research and it came out better than the first time I made it. Traditionally, it is made with buttermilk, but I used full fat yogurt instead.

Savory Fried Rice Flour Buttermilk Porridge



Mor Kali (Savory Fried Rice Flour Buttermilk Porridge)Mor Kali (Savory Fried Rice Flour Buttermilk Porridge)
Recipe by
Cuisine: South Indian
Published on November 7, 2017

Simple and creamy spiced rice flour and yogurt porridge fried until golden brown — a delicious breakfast or light dinner idea

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Ingredients:
  • 1 1/2 cups brown rice flour
  • 2 2/3 cups whole fat yogurt
  • 1 1/2 cups water, or as needed
  • juice from 1 lime (2 tablespoons)
  • 1 teaspoon sea salt
  • 1/2 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon kalonji (nigella or black onion) seeds (optional)
  • 1 tablespoon split urad dal, rinsed
  • 1/4 teaspoon asafetida
  • 2 to 3 green chilies, seeded and finely chopped
  • small handful of fresh or dried and crumbled curry leaves
  • 2 to 3 dried whole red chilies, crumbled
Instructions:
  • Lightly oil a 8 x 8 inch baking pan.

  • In a medium bowl, combine the rice flour and yogurt. Pour in enough water until you have a batter that is a bit thinner than a pancake batter. Add the lime juice and salt, and stir until well combined.

  • Heat a few tablespoons of oil or ghee in a large non-stick skillet over medium heat. When hot, toss in the mustard seeds, cumin seeds, kalonji seeds if using, and urad dal. Stir for a few minutes, then add the asafetida, chilies and curry leaves, and stir for another minute. Now add the dried red chilies, stir for another few minutes, and then pour the batter into the pan.

  • Stir the mixture constantly until it thickens and the mixture does not stick to the spoon. Cover and cook for another 5 to 10 minutes until a golden crust forms on the bottom. Transfer to the prepared pan, let cool for 5 minutes, cut into squares, and serve warm.

Makes 4 servings


Other recipes with rice flour:

Indian Rice Flour Pancakes

Indian Lentil and Rice Pancakes
Rice Muffins

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Sisca Husein said...

first glance, i was like...fried rice porridge?

lmao i was not very sharp