Friday, January 18, 2008


It is a very traditional tiffin. It is mostly prepapred in the evenings since it is labelled as a ligh tiffin. It is known as Koozhu in Kerala whereas in TamilNadu it is called morkali.
It is an easy to make tiffin with simple ingredients.

Rice flour - 1 cup

Buttermilk - 1 cup

Water - 1 cup

Salt as required

For Seasoning

Oil - 1 tblspn

Mustard - 1 tspn

Chana dal- 1 tspn

Curry leaves- few nos

Green chilly (chopped) - 1 nos

Curd chillies (thayir molagai) - 3 Nos

Take a bowl. Add oil. Keep in MW for 30 seconds.

Add mustard and again keep for 30 seconds. When mustard splutters, add the rest of the seasoning and leave for 1 minute.

In another bowl, make a thin batter out of the rice flour, buttermilk, water and salt. Mix well. Pour the batter over the seasonings in the first bowl.

Cook in MW high for 4 minutes. Stir once in between.It will be cooked well.

If you touch with a wet finger, it should not stick to your finger.

It can be eaten as it is else can be cut in to pieces.

To cut into pieces,grease a plate with oil and spread the kali on it and level it with a spoon. Cut into squares and serve cool with pickle or chutney of your choice.

This can be cooked on stove top also. Now you can guess why I cooked in MW. Yes, this goes to Srivalli for her MEC-Tiffin, the theme for the month of January.