Mor Kuzhu is a very delicious tangy breakfast or tiffin.
This is one of the favourite tiffin at Brahmin home. I learnt it from my mother in law, I have not had this in Bangalore, after marriage when looking for tiffin ideas, my Mother in law taught me this. Mor Kuzhu is very delicious rice cake. Iyengar's call it as Mor kizhi. They also add tamarind water.
Now going to the recipe.
Rice flour - 3 cups
Curds/Plain yogurt - 3 cups
Water as reqd.
Nalla Yennai/Gingely oil - 4 tblspn
Mustard - 1/2 tspn
Mor milagai/curd chilli - 4 nos(As per your taste)
Hing/peringayam - 1/2 tspn
Mix, rice flour, curds, salt, water without forming lumps in whisk or in mixie to form a liquid batter.
Let it rest for 4 hours or more.
Heat a kadai, add oil, mustard, peringayam, mor milagai, saute till the mor milagai are dark brown and not black in low flame.
Then add the batter to it and stir continuously till the rice flour is thick and cooked.
Touch with hand to check the rice flour is cooked properly.
Grease a plate with oil, just put these and spread evenly.
Allow it to cool. Cut in desired shape.
Using Rice - Method 2
Idli rice or Raw rice - 1 cup
wash, rinse and soak rice for 4 to 6 hrs and grind to fine paste in grinder or mixie with water and salt. It should be like butter milk consistency.
Ferment it overnite.
Use the same procedure.
Serve with Idli molagai podi.
Packed this for my hubby to office:-)
* Can also use sour curd.
* You can mix morning by 9 and keep. You can prepare tiffin by 3 or 4pm.
* If you want for morning breakfast, mix the batter at night and morning you can cook this.