Mor Kali is a traditional South Indian recipe, that comes together in hardly any time at all. It’s delicious served just as is when cut into squares and makes for a healthy and easy breakfast
1 1/2 cups brown rice flour
2 2/3 cups whole fat yogurt
1 1/2 cups water, or as needed
juice from 1 lime (2 tablespoons)
1 teaspoon sea salt
1/2 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon kalonji (nigella or black onion) seeds (optional)
1 tablespoon split urad dal, rinsed
1/4 teaspoon asafetida
2 to 3 green chilies, seeded and finely chopped
small handful of fresh or dried and crumbled curry leaves
2 to 3 dried whole red chilies, crumbled
Lightly oil a 8 x 8 inch baking pan.
In a medium bowl, combine the rice flour and yogurt. Pour in enough water until you have a batter that is a bit thinner than a pancake batter.
Add the lime juice and salt, and stir until well combined.
Heat a few tablespoons of oil or ghee in a large non-stick skillet over medium heat.
When hot, toss in the mustard seeds, cumin seeds, kalonji seeds if using, and urad dal. Stir for a few minutes, then add the asafetida, chilies and curry leaves, and stir for another minute. Now add the dried red chilies, stir for another few minutes, and then pour the batter into the pan.
Stir the mixture constantly until it thickens and the mixture does not stick to the spoon.
Cover and cook for another 5 to 10 minutes until a golden crust forms on the bottom.
Transfer to the prepared pan, let cool for 5 minutes, cut into squares, and serve warm.