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Photo of Morkali by Bethica Das at BetterButter


Bethica Das
5 minutes
Prep Time
15 minutes
Cook Time
3 People
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This is a simple and an easy porridge made with rice flour and sour buttermilk. It is a traditional recipe from Tamilnadu and is served as breakfast. They can be relished as it is but they tastes delicious when had with pickles, coconut chutney, tomato chutney, curd chilies or idli podi (Gun powder).

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Tamil Nadu
  • Breakfast and Brunch

Ingredients Serving: 3

  1. 1/2 cup rice flour
  2. 2 1/2 cups buttermilk
  3. salt to taste
  4. 1-2 tbsp. oil
  5. 1 tsp. mustard seeds
  6. 1/2 tsp. cumin seeds
  7. 2 dry red chilies, broken
  8. 1/4 tsp. asafoetida
  9. 1 tbsp. chana dal (Bengal gram lentil)
  10. 1 tsp. split urad (black gram)
  11. 1 sprig curry leaves
  12. 2-3 green chilies, slit
  13. 1 tsp. coriander leaves, chopped
  14. tomato chutney, coconut chutney or idli podi to serve


  1. In a bowl, whisk together rice flour, buttermilk and salt. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds and whole dry red chilies. Allow it to splutter.
  2. Add chana dal, urad dal, curry leaves, green chilies and asafoetida. Saute for a few seconds and add the rice-buttermilk mix.
  3. Keep stirring continuously on a medium flame till it gets thick and leaves the sides of the pan.
  4. Garnish with coriander leaves and serve with tomato chutney, coconut chutney or some idli podi (Gun powder) sprinkled over it.

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Mani Kaur
Mani Kaur   Jan-10-2018


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