Idly Rice                        – 1 tumbler ( ½ kg )(coarse rawa powder)

Sour Buttermilk        – 2 tumbler

Salt                                    – As required

Oil                                      -3/4tumbler

Water                              – 1 Tumbler

Ghee                                 – as required

Seasoning:

Mustard                         -1/2tsp

Jeera                                – 1/2tsp

Split uraddal                – 2tbsp

Channadal                    – 4tbsp

Green chilly                 – 2

Hing                                  -1 tsp.

Moormilakai                – 6

Curry leaves                – few

Method:

• Soak the idly rice for one hour and grind it coarse paste.
• Now add buttermilk and salt to the paste& make it into watery consistancy as shown in the picture.
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• Take a heavybottom kadai,heat  oil, add hing and roast it for 2 minutes. Now add all the seasoning one by one.
• After the chillies have browned, add the buttermilk mixture and continously stir the mixture in low fiame, till it  thickens and gets cooked well as in the picture.
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• Greese the plate with ghee, pour the cooked mixture into the plate,press it with the laddle.
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• After its cools, cut into disired shape
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Note:

1. Buttermilk mixture should be watery in consistancy.

2. We can use rice flour instead of soaking & grinding raw rice.

3. To know if the mixture is cooked after thickening, rab water in your hands,it won”t stick your hands.

4. If using raw rice, the colour of Moorkali willbe halfwhite, not pure white.