Buttermilk Rice Cake

This is a South Indian snack item, also called as " Morkali" in Tamil.. When I was a kid, I was never fond of buttermilk,curd or any diary products..In order to make me eat this, my mom say,  it is not made of mor(buttermilk) and she calls it as  "Amirtha villai/cake".. But now, am really falling in love with this recipe.. It taste so yum with  Idly Podi and sesame/gingelly oil.

INGREDIENTS:

Butter milk- 3 cups
Idly Rice- 1 cup
Green chilli- 2 no.s
Dry red chilli - 1 no.
Ginger - 1 inch sized(Chopped finely)
Salt - As required

SEASONING:
Oil - 2 tablespoon
Mustard - 1 teaspoon
Urad dal - 2 teaspoon
Bengal gram- 1 teaspoon
Curry leaves - as required
Asafoetida powder - as required

METHOD:
1. Soak idly rice in cold water for about 2.5 hours.
2. Take 2 cups of curd. Now add 1.5 cups of water and mix well . You can also use hand blender  to mix it well . Buttermilk is ready.
3. Grind soaked idly rice in to a smooth paste by adding little water.Now mix the rice paste to butter milk. Add required salt.
4. In a pan, add required oil. Once heated , add mustard , urad dal, bengal gram  and curry leaves.  
5. Then add green chilli,dry red chilli and asafoetida powder.
6. Now add the rice and buttermilk batter to the pan and mix well with the seasoning. Keep the flame in low and keep stirring it continuously. Add another 2 teaspoon of oil and keep stirring. After some time, the mixture get thickens.
7. In any big plate which has sides, apply some oil and spread it. Pour the mixture on to the plate and spread. Allow it to cool down.
8. Cut in to desired shapes. Serve with idly/dosai podi .


NOTE:
-> Check my blog for how to make idly/dosai podi.
-> If you have 2 to 3 days old curd or left over curd, you can use that to make this dish.. Usually old curd will be sour and will taste much better for this recipe.