However, I wanted to avoid using Rice flour and used Millets instead, which is a very healthy version of the same dish.
Millets are very good for people who have diabetes, and this dish is ideal for them.
There is no difference in taste or texture.
Recipe:
1/2 cup Millets (use any any millets)
2 tblsps grated coconut
Method:
Soak the millets for 24 hours (yes I meant 24 hours)
After that grind it with the coconut into a thick batter, don't add much water
Leave it to ferment for 24 hours (it should look really bubbly, the more it ferments the better, but try not keep it more than 24 hours)
Once the batter is ready, add about 1 cup of water to the batter to get a thin batter. Add salt to it.
Now the tempering:
3 tblsps of Sesame oil (it has to be made in this oil only to get the real authentic taste)
1/2 tsps of each Urad dhal,(Black gram) and Channa dhal (split Chickpeas)
1/2 tsp of Mustard seeds
1/2 an inch of ginger chopped
1-2 dry red chilllies broken into pieces
1 green chilly chopped
a few pinches of Asafoetida powder
a few crushed curry leaves
a few chopped fresh coriander leaves
Method:
In a heated non- stick pan heat oil
add the mustard seeds, red chillies, green chilly , ginger (all the tempering ingredients)
Then add the watery batter
Keep stirring it till everything turns into a pale, shiny color, and come out as a ball without sticking to the pan.
It would happen in about 5- 8 mins. or so, (keep stirring)
1/2 cup Millets (use any any millets)
2 tblsps grated coconut
Method:
Soak the millets for 24 hours (yes I meant 24 hours)
After that grind it with the coconut into a thick batter, don't add much water
Leave it to ferment for 24 hours (it should look really bubbly, the more it ferments the better, but try not keep it more than 24 hours)
Once the batter is ready, add about 1 cup of water to the batter to get a thin batter. Add salt to it.
Now the tempering:
3 tblsps of Sesame oil (it has to be made in this oil only to get the real authentic taste)
1/2 tsps of each Urad dhal,(Black gram) and Channa dhal (split Chickpeas)
1/2 tsp of Mustard seeds
1/2 an inch of ginger chopped
1-2 dry red chilllies broken into pieces
1 green chilly chopped
a few pinches of Asafoetida powder
a few crushed curry leaves
a few chopped fresh coriander leaves
Method:
In a heated non- stick pan heat oil
add the mustard seeds, red chillies, green chilly , ginger (all the tempering ingredients)
Then add the watery batter
Keep stirring it till everything turns into a pale, shiny color, and come out as a ball without sticking to the pan.
It would happen in about 5- 8 mins. or so, (keep stirring)
(You can add a little bit of any Vegan buttermilk, about 2 tblsps if you feel it is not sour enough, I added about 2 tblsps of peanut buttermilk)
Switch off the flame and enjoy this lovely Hot More Kalli or Porridge as it is,
Or
Another way to have it is to keep a lightly greased plate ready, and pour the More Kalli mixture into the plate and wait for it to cool and then cut it into squares
Both ways it tastes delicious.
Or
Another way to have it is to keep a lightly greased plate ready, and pour the More Kalli mixture into the plate and wait for it to cool and then cut it into squares
Both ways it tastes delicious.
I am posting after a very long time. I was encouraged by my friends and relatives to start my own page in facebook on recipes, and finally I did. I thought I would start posting alll the recipes here too.
Also, I have chosen Veganism, and so my posts would not have any non-vegan ingredients.
I would love to hear from all of you , who have tried my recipes.
Happy cooking!!!
