Morkali / Rice cake

Morkali  is a rice cake one of the main ingredients in the More (butter milk). In traditional south India, this is prepared using sour butter milk, the butter milk will be kept unused for 2 days and the sourness makes this recipe to even taste better.
Due to the hot tropical climate, it gets soured quickly. I prepared it with fresh butter milk as in US, getting the butter milk to sour is quite impossible at this place.

We generally make plain morkali, with simple seasoning. I tired this healthy version by adding grated carrot and fenugreek leaves, it turned out well.

Rice Cake

Serves - 2

Preparation time - 60 minutes 

Ingredients : 

Idly rice - 2 cups 
Butter milk - 1 cup 
Oil - 5 tbsp
Mustard seeds- 1 tsp
Hing - a pinch 
Urad dal - 1 tsp
Channa dal - 1 tsp
Red chilies - 2 
Turmeric - a pinch 
Carrot - 1 grated
Fenugreek leaves - 1 cup
Curry leaves - few
Salt - as required


Method: 

Rice Cake

Soak idly rice for 4 hours. Grind the rice with salt. The batter can be watery. Pour the batter into a bowl and mix it with butter milk. 
In a pan, preferably non-stick heat 2 tbsp of oil. Add mustard seeds, once it splutters, add urad dal and channa dal. After it turns slightly brown, add hing, red chilies,carrot and fenugreek leaves. Stir it and allow the it to get cooked. It should be crisp or mushy. 
Now add the batter and keep stirring. Keep the stove on medium low and keep stirring. The batter will turn thick. Add the remaining oil and keep stirring. Press the batter with a finger, if it does not stick then its cooked.

Take a plate and apply oil, add the cooked cake and press it evenly. Allow it to cool, once its done cut it using knife.

Note: Apply oil on knife, it cuts finely only after it cools completely.

Enjoy plainly or with any pickle. 

Thanks for reading :)
VP