Mor koozh | Morkali is a authentic , traditional recipe which is one of my favourite from my childhood. Whenever my mom asks me what to make for breakfast, the entire family’s voice will be either mor koozh or puli upma or rava upma. How simple it will be for my mom with such non fussy kids !!. Even whenever we go out and watch a movie or come home late after a trip we demand amma to make this for us. Even for my dad who is diabetic she makes the same by replacing rice flour with wheat flour. Try this authentic delicacy this summer and enjoy your breakfast| dinner.
Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 2
Rice flour 1/2 cup
Thin buttermilk 2 and 1/2 cup
Mor milagai 4
Sesame oil| nallennai 2 tblsp
Mustard seeds 1/4 tsp
Salt as needed
Asafoetida 2 pinches
Method:
- Whisk the buttermilk nicely without any lumps. Add salt to this and mix well. Add rice flour to this. You can use store bought rice flour or idiyappam flour.
- Whisk this nicely without any lumps.
- Add 1 tblsp of sesame oil to the pan and add mustard seeds and mor milagaai.
- When the mustard starts splutters, keep the flame low and add the buttermilk flour mixture.
- Keep the flame low and cook this till the mixture becomes glossy. While it is cooking add 1 tblsp of oil in between to get the glossy texture.
- To check whether it is cooked or not, wet your hands with water and touch the mor khoozl in the pan, if your hands are clean after touching that, then it is cooked. But if it is sticky then cook for few more minutes in a low flame.
- Mor koozhl is ready to serve.
- I always love to eat this hot but if you have patience to wait, grease a plate with sesame oil and spread the cooked mor koozh on it and allow it to cool. And cut it into big cubes as we do for cakes.
- The same can be made using wheat flour instead of rice flour.
- Use a iron pan or indolium pan to get the kaandal | aadai in the bottom.
- Some people add coconut oil instead of sesame oil but i prefer sesame oil.
Nice post.. can I use a steel kadai as I have only that because I sray in a hostel. I have all the ingredients available with me .
Yes you can use . Keep the flame low else it will get easily burnt
I use ragi flour by itself or in addition to rice flour – as my athai paati used to make it. and it tastes amazing.
That's interesting
Yummy mor kali..with raagi addition its such a comforting and a healthy combo..my husbands ammamma made it for me during my pregnancy and then my mom too 🙂 lovely recipies jeyashri.you are doing a gr8 job!!
Could you post puli Pongal recipe as well? It's an awesome dish but I never get the proportion right
Yes sure will post
Yummy recipe. It reminds my childhood days where this was the Sunday snack at my grandmas house. I didn't taste it in last two decades.
Thanks for posting. I will try it out this week.
Jay.
great
My grandmaa used to make shapes and add Turmeric powder too . recently i came to know maagalikizhangu Pickle is the best combo for this .
My grandmaa used to make shapes and add Turmeric powder too . recently i came to know maagalikizhangu Pickle is the best combo for this .
I have store bought rice flour.Will it work?Also for buttermilk can i kadanchify the thayir and use it?
Yes you can sue store bought rice flour.
Can i have it for dinner??
Can i have it for dinner??
Yes you can have
When to add salt?
Sorry missed to mention in the post. You add salt,in butter milk and mix with the rice flour. Edited now in the post too.
I make with Jowari flour also, by adding chopped garlic and coriander in the tadka Tastes yummy.
Quite interesting, will try sometime. Thanks for sharing