Mor Kali

Ingredients

1. Finely chop onions and mince chillies.
2. Beat curds and dilute it with one more cup of water. Add salt to this.
3. Heat a heavy based deep frying pan with oil.
4. Add the seasonings and then chillies with onion.
5. Fry for two minutes and pour prepared butter milk.
6. When it starts boiling reduce flame and put rice flour as a heap in the center of the butter milk.
7. Insert a flat ladle in the center and cover with a lid on top and cook for 5 to 7 minutes.
8. Remove from fire and quickly mix with that inserted ladle.
9. Put back on fire, adding more oil if necessary.
10. Stir constantly for another few minutes.
11. When it doesn't stick to hand if touched with wet hands, it is ready.
12. Remove from fire and add cut coriander, curry leaves.
13. Pour on a greased plate and spread evenly to 1 inch thickness.
14. Cut into pieces before serving.
15. Serve with pickle.

• Grind soaked raw rice (1 cup) with green chillies and ¼ cup of grated fresh coconut to smooth paste.
• Mix with sour curds and make the batter like that of dosa batter consistency.
• Add more oil with seasonings and fry constantly stirring till thick and raw smell is lost.
• Make pieces as mentioned in method 1.

• Use diluted tamarind extract in place of sour curds and do the same recipe.
• Cut into pieces and serve.