Name: Morkali recipe by Neeru Srikanth at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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.
After 8 hours add the chopped curry leaves and coriander to the soaked mix.
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.
In the same pan, add the soaked rice flour & butter milk mix to above tempered ingredient. Keep mixing 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.
Take a plate and grease it with oil and cut them into pieces and allow it to cool down for few minutes.
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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