Moru Kalli
Equipment
- Plate
- Bowl
- Kadhai
- Frying Pan
- Skillet
- Spatula
Ingredients
- 5 tablespoons Sesame oil
- 125 ml Yoghurt (1/2 cup), sour, whisked
- 150 g Rice flour (1 cup)
- 2 tablespoons Coriander (Cilantro) leaves chopped
- Salt
For the tempering
- 2 tablespoons Sesame seed oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Asafoetida
- 2 Red chilies dried, halved
- 6 Green chilies de-seeded and finely chopped
- 1 teaspoon Urad dal rinsed and drained
- 1 Curry leaves sprig
Instructions
- Oil a plate, that has a 2.5-cm / 1-inch rim with 1 teaspoon oil and set aside.
- Whisk the yoghurt with 250ml / 8fl oz (1 cup) water in a bowl.
- Add the rice flour, a spoonful at a time, beating well between each addition to make a smooth batter without any lumps. Season with salt and stir in the coriander leaves.
- Heat the 2 tablespoons oil for the tempering in a kadhai or deep, heavy-based frying pan (skillet), add the mustard seeds, asafoetida, chilies, urad dal, and curry leaves, and stir-fry for 1 minute, or until the mustard seeds start spluttering.
- Pour in 250 ml / 8fl oz (1 cup) water and bring to boil over high heat. Reduce the heat, then pour in the batter and cook over low heat for 5-7 minutes, or until the water is almost absorbed, stirring constantly to prevent lumps.
- Add 4 tablespoons oil and keep stirring until the mixture leaves the sides of the pan. Pour onto the oiled plate, flatten with a spatula and allow to cool.
- Cut into diamond-shaped pieces before serving.
Video
Nutrition
Serving: 6g
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