Foxtail Millet Mor Kali

Name: Foxtail Millet Mor Kali
Total time: 900 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 cup Foxtail Millet flour; 1 cup thick yoghurt; 2 & 1/2 cups water; 1 tsp. salt or to taste; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 2 dry red chilies; 1/4 tsp. asafoetida; 1 tsp. split urad dal (black gram lentil); 1 sprig curry leaves; 2-3 green chilies, slit; 1 tbsp. coriander leaves, chopped; 1 tbsp. ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

#brf - Mor Kali is a traditional recipe from Tamil Nadu. This is a simple and an easy porridge made of rice flour and buttermilk. It is served as breakfast. However, I gave a twist to the original recipe by replacing rice flour with Foxtail Millet flour. So it is a diabetic friendly recipe that can be relished guilt free. It can be relished as it is. However, it tastes yummy when had with pickles, coconut chutney, fried curd chilies or idli podi.

Bethica Das @kitchen_flavours

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Ingredients

12-15 minutes

2-3 servings

1 cupFoxtail Millet flour
1 cupthick yoghurt
2 & 1/2 cups water
1 tsp.salt or to taste
2 tbsp.oil
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
2dry red chilies
1/4 tsp.asafoetida
1 tsp.split urad dal (black gram lentil)
1 sprigcurry leaves
2-3green chilies, slit
1 tbsp.coriander leaves, chopped
1 tbsp.ghee

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Steps

12-15 minutes

1

In a bowl, whisk together millet flour, yoghurt, water and salt. Keep aside.
2

Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. Allow it to splutter.
3

Add urad dal, curry leaves, green chilies and asafoetida. Sauté for a few seconds and add the whisked buttermilk mix, followed by the coriander leaves.
4

Keep stirring continuously on a medium flame till it gets thick. Add the ghee and keep stirring for 1-2 minutes more.
5

Transfer to a greased plate and keep aside to cool down. Then cut into slices and serve with just a sprinkle of idli podi. You can also enjoy with pickles or coconut chutney.