Morkali | How to make Morkali

By Neeru Srikanth  |  5th Jul 2016  |  
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  • Morkali, How to make Morkali
  • Prep Time

    5

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

13

0





Video for key ingredients

  • How to make Idli/Dosa Batter

About Morkali

MorKali or Rice Savory Halwa is a traditional south Indian recipe made with rice flour and buttermilk.

Morkali, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Morkali is just mouth-watering. This amazing recipe is provided by Neeru Srikanth. Be it kids or adults, no one can resist this delicious dish. How to make Morkali is a question which arises in people's mind quite often. So, this simple step by step Morkali recipe by Neeru Srikanth. Morkali can even be tried by beginners. A few secret ingredients in Morkali just makes it the way it is served in restaurants. Morkali can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Morkali.

Morkali

Ingredients to make Morkali

  • To mix & soak
  • Hing powder– 1/2 tsp
  • Rice Flour – 400 mg
  • Water – 3 cups
  • Butter Milk – 1 cup
  • To temper in oil:
  • Oil – 3 tsp
  • Hing powder – 1 pinch
  • Mustard – 1.5 tsp
  • Urad Dhal – 1.5 tsp
  • Channa dhal – 1.5 tsp
  • Mor Milagai/ Sun dried Chili's in buttermilk - 3
  • OTHERS:
  • Oil – 1 tblsp
  • Curry leaves – few
  • Coriander - few

How to make Morkali

  1. Mix the hing, rice flour. Add butter milk & water little by little so that no lumps are formed. It should be completely water. Add more water if needed. Soak for 8 hrs.
  2. After 8 hours add the chopped curry leaves and coriander to the soaked mix.
  3. Take a non-stick pan and temper in the ingredients given in order - oil, hing,mustard, urad dhal, chana dhal , Mor milagai and roast them until a good aroma comes out.
  4. In the same pan, add the soaked rice flour & butter milk mix to above tempered ingredient. Keep mixing without forming lumps.
  5. Once it starts to thicken keep adding 1 tsp of oil in regular intervals until you finish the 1tblsp oil.
  6. It slowly forms a halwa consistency. When you take water and touch the dish it must not stick to your hand.
  7. Take a plate and grease it with oil and cut them into pieces and allow it to cool down for few minutes.
  8. 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.

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