Ingredients:

• 1 cup – Rice flour
• 1 cup – sour Butter milk
• 3 tbsp – gingili oil
• 1 tsp – Mustard Seeds
• 4 – mor milagai (or 3 small green chillies)
• 1 tsp – Urad Dal
• Curry leaves, a few
• Salt to taste
• Asafoetida, a small pinch

Method:

1. Mix one cup of rice flour with one cup of sour butter milk. Add the salt.
2. Heat the kadai (vanali) and heat the gingili oil.
3. Add the mustard seeds, when they sputter, add the urad dal, mor milagai, hing and curry leaves and mix well.
4. Add the rice flour/butter milk mixture now and mix it well.
5. Keep the flame low.
6. When the mixture becomes thick and shiny, remove and pour on to a greased plate.
7. Cut the moor kali into small pieces and serve.
8. Recipe courtesy: Subbalakshmi Renganathan
9. http://www.subbuskitchen.com/