Cooking on stove, you got to be vigilant ensuring it doesn't get burnt. You got to keep stirring it frequently. Even for the measurement I prepared, it was supposed to take more than 15 mints. But in MW, it just took about 6 mins. Imagine having your breakfast getting ready in 10 mins. Of course you need to have all ingredients on hand.
Also these are normally tempered with Red Chilies, but I used Mor Milagai, (Sun dried chilies soaked in curds/yogurt) for added taste
Preparation time: 2 -3 mins
Cooking time in MW - 5 mins.
Rice Flour - 1 cup
Butter Milk - 3 cups ( 2 tbsp of curds)
Salt to taste
Oil - 2 tsp
Red Chilies/ Sun Dried Chilies - 2 -3 medium
Mustard Seeds, Urad dal - 1/2 tsp
Curry leaves - 4 -5 leaves.
Method to prepare:
Take the curds/yogurt, add salt and beat well. Then add water to get thick butter milk.
In a bowl take rice flour and slowly add the buttermilk and mix well to get a lump less batter. The consistency can be more or less a dropping liquid .
Grease a square or rectangle microwave safe bowl with little oil. Pour the rice batter into it. Add the tempering to this batter and mix well.
Micro for 5 mins. In intervals of 2 mins, keep stirring. Once done, check if the kali is getting struck to the ladle.
Grease a bowl and transfer to it. Pat it well and unmold it for the click!
Notes: The curds/Yogurt I used wasn't sour, Athamma felt had it been a bit more sour it would have been even more tasty! So maybe increase the curds used which can also be sour.
You have your breakfast ready? Hurry up today is the last day. Sending this Mor Kali to dear Simran, who is going to have quite a few dishes to help her out busy mornings!
Will be back with the round up of all Rava Laddoos made by the members! So watch out!