Morkali is the traditional breakfast item prepared in Tamil Nadu with sour buttermilk and rice flour. I have seen many versions of this dish and I wanted to try it with ragi flour. Ragi/Finger Millet is one of the most nutritious millets. It is extremely rich in fibre, calcium and protein making it nutritious than most other cereals and millets. We, south indians generally have rice for lunch and dinner too. Some of the dishes served for breakfast also have rice in one form or the other. It is generally recommended to replace rice with any kind of millet for health benefits. So, in case you have sour buttermilk left and want to make mor kali, just give this a thought – Ragi flour in place of rice flour. It is equally yummy too. The color might not be very appetizing but this is absolutely tasty!! Give it a try for yourself 🙂
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ragi Flour – 1 cup
Sour curd/buttermilk – 2 cups
Water – 1/2 cup or more
Green Chillies – 3
Ginger – 1″ piece
Mustard Seeds – 1 tsp
Curry leaves – a few
Oil – 2 tsp
Salt – to taste
1. Dry roast ragi flour for 2-3 minutes and let it cool.
2. Mix ragi flour, buttermilk, water and salt without any lumps. You can add more or less water depending on the consistency.
3. Blend green chillies and ginger to a paste.
4. Heat oil in a pan and temper mustard seeds and curry leaves.
5. Once the seeds splutter, add the chilli-ginger pate and saute for 2 minutes.
6. Now lower the flame and pour the ragi mixture stirring continuously.
7. Keep cooking till the mixture comes together as a whole mass and when touched should not stick.
8. Healthy ragi morkali is ready.
– You can use green chillies and ginger as such instead of a paste.
– You can replace green chillies with red chillies or curd chillies.
– You can add urad dal and channa dal in the tempering to add extra crunch.