Moor Kali

Total Time:
20 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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

How to Make Moor Kali

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