Mor Kali (buttermilk upma)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • Rice flour - 2 cups
  • Buttermilk - 2 cups
  • Water -2 cups
  • Salt - 1 tsp
  • Mustard -1/4 tsp
  • Cumin seeds -1/4 tsp
  • Ginger paste - 1/4 tsp
  • Perungayam (hing) - 1 pinch
  • Kadalaiparuppu (Bengal gram) - 1/4 tsp
  • 5 - mor molagai (green chillies dipped in buttermilk and dried in the sun ) or red chillies
  • Cooking oil - 2 tsps

How to Make Mor Kali (buttermilk upma)

  • Mix the rice flour, buttermilk and water to form a thin but not very watery batter.
  • Then in a kadai (preferably non-stick), add the mustard and cumin seeds and let them splutter in oil.
  • Add ginger paste and hing and mix it in the kadai for 2 mins.
  • Add mor molagai or red chillies and fry it for another 3 mins.
  • Pour the batter into the kadai.
  • Stir continuously, while it's being cooked.
  • Cover the kadai when it's in a semi-solid state, for about 1 min (any longer and it'll stick to the kadai.)
  • Stick a toothpick into the upma - if it's done, the toothpick will come out clean.