Moar Kali

Ingredients

• 1 cup rice flour
• 3 cups buttermilk
• ½ tsp turmeric powder
• 4 tsp gingelly oil
• 2 curd chillies (moar molagai)
• ½ tsp split black gram, skinless (dhuli urad dal)
• ½ tsp mustard seeds
• 7-8 curry leaves
• Salt to taste

Method

1. Place the rice flour into a mixing bowl. Gradually whisk in the buttermilk so that lumps are not formed. Continue stirring as you add in the salt and turmeric powder. Set aside.
2. Heat the gingelly oil in a thick-bottomed pan on low heat. Add the curd chillies and roast until they change colour. Remove immediately and set aside.
3. In the same oil, add the mustard seeds and allow them to splutter. Then add the split black gram. When it starts to change colour, add the curry leaves.
4. Pour the rice flour and buttermilk mixture into the seasoning and stir vigorously, avoiding the formation of lumps. Cook on low heat.
5. When the consistency reaches a semi-solid paste, remove from heat. (If the batter is still sticky, it should be cooked for longer.)
6. Grease a large plate with a little oil. Pour the mixture and flatten it. Allow it to cool.
7. Cut it into small pieces. Serve cool, garnished with fried curd chillies.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).