Rice flour 1/2 cup Thin buttermilk 2 and 1/2 cup Mor milagai 4 Sesame oil| nallennai 2 tblsp Mustard seeds 1/4 tsp Salt as needed Asafoetida 2 pinches
Whisk the buttermilk nicely without any lumps. Add salt to this and mix well. Add rice flour to this. You can use store bought rice flour or idiyappam flour.
Whisk this nicely without any lumps. Add 1 tblsp of sesame oil to the pan and add mustard seeds and mor milagaai.
When the mustard starts splutters, keep the flame low and add the buttermilk flour mixture.
Keep the flame low and cook this till the mixture becomes glossy. While it is cooking add 1 tblsp of oil in between to get the glossy texture.
To check whether it is cooked or not, wet your hands with water and touch the mor khoozl in the pan, if your hands are clean after touching that, then it is cooked. But if it is sticky then cook for few more minutes in a low flame. Mor koozhl is ready to serve. I always love to eat this hot but if you have patience to wait, grease a plate with sesame oil and spread the cooked mor koozh on it and allow it to cool. And cut it into big cubes as we do for cakes.
Thanks for posting. I will try it out this week. Jay.
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