Dear friends, One more recipe from Rani Srinivasan.
E-mail:ranivasan@hotmail.com

Morkuzh

Ingredients
2 cups idli rice (boiled or par-boiled rice)
Thair Molagai (chillies soaked in curd and dried) - about 6-8
1 tea spoon of Gram Dhall
1 tea spoon of Urad Dhall
1 tea spoon of mustard seeds
2 tea spoons of refined oil

 

Method:

1. Soak the rice for about 5-6 hours in water.
2. Grind it in Mixer (not too fine, not too coarse) to Adai batter consistency
3. Keep the ground rice flour overnight to ferment.
4. Dilute the batter by adding lot of water till the batter takes on consistency of rice rangoli mix
5. Heat oil in Kadahi, add mustard seeds, gram dhall, urad dhall and Thair molagai to oil.
6. Once all these are well fried (dal acquires red color, mustard sputters, molagai gets fried), add the batter to this.
7. Cook the batter in slow heat till, stirring constantly to prevent formation of lumps, till the rice is well cooked. Signs of cooking being complete are - the batter does not stick to your hands when wet, the batter color changes to light yellow, the consistency being that of idli batter.
8. Take the batter and pour it onto a plate and give it a couple of hours to set.
9. The preperation is now complete.
10. Do try this receipe out and i can be reached at ranivasan@hotmail.com

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