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Ingredients
- 1 1/2 cups butter milk
- 2 cups water
- 2 teaspoons urad dal
- 3 curry leaves
- 1/4 teaspoon asafoetida
- 4 chili
Method
- In a bowl add rice flour, butter milk, salt and 2 cups of water and whisk it nicely and prepare it as batter.
- Put a reasonable size heavy bottom pan on the range and heat oil. Fry the mor molaga/dried marinated chili, once they are start turning to dark brown color remove them from oil and transfer it plate and allow them to cool.
- In the same oil, temper the seeds. Once they start popping add curry leaves, Hing, and stir for 1 or 2 mins. If you don't have the marinated chilli, then add chopped green chilies in this step.
- Add the rice flour mixture and 1/2 cup sour butter milk for extra tart ness and mix it nicely. You can skip butter milk as per your family preference.
- crush some mor molaga and mix it nicely.
- Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of oil and mix it gently. This improves taste and also helps to leave the mixture from the pan fast
- When the mixture starts to leave and not sticking to sides of the pan and bottom of the mixtures changes to light golden color means it is done. Switch off the gas.
- Serving: Serve extra mor molaga for more spiciness.
