Pan Fried Foxtail Millet Mor Kali (Tamil Nadu Style Snack)

 

          Mor Kali is a traditional recipe from Tamil Nadu. This is typically a simple and an easy porridge made of rice flour and buttermilk. It is served as breakfast or as a snack / tiffin when cut into slices. However, I gave a twist to the original recipe by replacing rice flour with Foxtail Millet flour. So it is a diabetic friendly recipe that can be relished guilt free. 

 

            Mor Kali can be had anytime of the day for a light and a healthy meal. It can be relished as it is. However, I shallow fried it for some crispiness. It tastes yummy when had with pickles, coconut chutney, fried curd chilies or idli podi (Gunpowder). So check out the step by step pictorial recipe to prepare this healthy version of Mor Kali. 

• 1 cup Foxtail Millet flour
• 1 cup thick yoghurt 
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 2  & 1/2 cups water
• salt to taste
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. split urad dal (black gram lentil)
• 1 sprig curry leaves
• 2-3 green chilies, slit
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. ghee
• idli podi, coconut chutney or pickle to serve

          In a large bowl, whisk together millet flour, yoghurt, roasted cumin powder, red chili flakes, water and salt. Keep aside. 

          Heat 1 & 1/2 tbsp. oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. Allow it to splutter.

          Add urad dal, curry leaves, green chilies and asafoetida. Sauté for a few seconds and add the whisked buttermilk mix.

          Keep stirring continuously on a medium flame till it gets thick. Add coriander leaves and keep stirring for 1-2 minutes more. 

          Transfer to a greased plate and keep aside to cool down. Then cut into slices.

          Heat remaining oil in a pan and shallow fry the sliced Mor Kali on both sides till light golden in colour. Transfer to a kitchen towel. Now enjoy with mint chutney or coconut chutney.

                      In a large bowl, take millet flour, yoghurt, roasted cumin powder, red

                      chili flakes and salt. 

                                 Add 2 & 1/2 cups water and whisk well.

                        Heat 1 & 1/2 tbsp. oil in a pan & temper with mustard seeds, cumin 

                        seeds and dry red chilies. Allow it to splutter.

                         Add urad dal, curry leaves, green chilies & asafoetida. Sauté for a 

                         few seconds.

                                  Add the whisked buttermilk mix.

                      Keep stirring continuously on a medium flame till it gets thick. Add

                      coriander leaves and keep stirring for 1-2 minutes more. 

                                 Transfer to a greased plate and keep aside to cool down. 

                                 Then cut into slices.

                                 Heat remaining oil in a pan and fry the sliced Mor Kali ....

                                 .... on both sides till light golden in colour. 

Transfer to a kitchen towel.

Now enjoy with mint chutney or coconut chutney.

 

Foxtail Millet Mor Kali (Buttermilk Porridge - Tamil Nadu Style)

 

           Mor Kali is a traditional recipe from Tamil Nadu. This is a simple and an easy porridge made of rice flour and buttermilk. It is served as breakfast or as a snack / tiffin when cut into slices. However, I gave a twist to the original recipe by replacing rice flour with Foxtail Millet flour. So it is a diabetic friendly recipe that can be relished guilt free. For more variations, you can also try Mor Kali with oats flour, ragi flour or any other millet flour. 

          Mor Kali can be had anytime of the day for a light and a healthy meal. It can be relished as it is. However, it tastes yummy when had with pickles, coconut chutney, fried curd chilies or idli podi (Gunpowder). So check out the step by step pictorial recipe to prepare this healthy version of Mor Kali. 

• 1 cup Foxtail Millet flour
• 1 cup thick yoghurt 
• 2  & 1/2 cups water
• salt to taste
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. split urad dal (black gram lentil)
• 1 sprig curry leaves
• 2-3 green chilies, slit
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. ghee
• idli podi, coconut chutney or pickle to serve

          In a bowl, whisk together millet flour, yoghurt, water and salt. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. Allow it to splutter.

          Add urad dal, curry leaves, green chilies and asafoetida. Sauté for a few seconds and add the whisked buttermilk mix, followed by the coriander leaves. 

          Keep stirring continuously on a medium flame till it gets thick. Add the ghee and keep stirring for 1-2 minutes more. 

          Transfer to a greased plate and keep aside to cool down. Then cut into slices and serve with just a sprinkle of idli podi. You can also enjoy with pickles or coconut chutney.

                                  In a bowl, add millet flour, 

                                  yoghurt, 

                                  water and salt. Whisk well and keep aside. 

                          Heat oil in a pan & temper with mustard seeds, cumin seeds & dry 

                          red chilies. Allow it to splutter.

                        Add urad dal, curry leaves, green chilies & asafoetida. Sauté for a few

                        seconds.

                                  Add the whisked buttermilk mix.....

                                  and coriander leaves.

                       Keep stirring continuously on a medium flame till it gets thick. Add the

                       ghee and keep stirring for 1-2 minutes more. 

                                 Transfer to a greased plate and keep aside to cool down. 

                                 Cut into slices.

                       Serve with just a sprinkle of idli podi. It can also be enjoyed with pickles

                       or coconut chutney.

                            

Mor Kali (Rice-Buttermilk Porridge - Tamilnadu Style)

          This is a simple and an easy porridge made with rice flour and sour buttermilk. It is a traditional recipe from Tamil Nadu and is served as breakfast or as a snack when cut into slices. In fact they can be had anytime of the day for a light and a healthy meal. 

          They can be relished as it is. However, it tastes yummy when had with pickles, coconut chutney, tomato chutney, curd chilies or idli podi (Gunpowder). So check out the step by step pictorial recipe to prepare it.

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

          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.

          Add chana dal, urad dal, curry leaves, green chilies and asafoetida. Sauté for a few seconds and add the rice-buttermilk mix.

          Keep stirring continuously on a medium flame till it gets thick and leaves the sides of the pan. 

          Garnish with coriander leaves and serve with tomato chutney, coconut chutney or some idli podi (Gun powder) sprinkled over it.

                                Whisk together rice flour, buttermilk & salt. Keep aside. 

                      Heat oil & temper with mustard seeds, cumin seeds & dry red chilies. 

                 Add chana dal, urad dal, curry leaves, green chilies & asafoetida. Sauté for
                 a few seconds.

                                Add rice-buttermilk mix.

                                 Keep stirring till it gets thick & leaves the sides of the pan. 

                      Garnish with coriander leaves & serve with tomato chutney, coconut 

                      chutney or some idli podi (Gun powder) sprinkled over it.