|1/4 cup Sour Cream||6-8 Mor Milagai||Til Oil|
|3 cups Buttermilk||1 tsp Mustard Seeds||Salt|
|1 cup Rice Flour||4-6 Curry Leaves|
|1 tsp Hing|
In a bowl, whisk togeher the rice flour, buttermilk, sour cream and some salt into a lump free flowing consistency.
In a non-stick wok, Heat 3-4 tbsp Til Oil and fry the Mormilagai until dark, remove and set aside.
Splutter the mustard seeds, curry leaves and hing in the same oil.
Pour the batter cautiously into the wok. (This will cause a sizzle)
Keep stirring on medium flame for about 5-8 minutes until the batter starts to thicken.
Once it does, add another 1-2 tbsp of Til Oil, mix well and cook covered for about 5-8 minutes stirring occasionally to break the lumps.
By this time, the batter should have attained "koozhu" consistency and start to leave the sides.
Mix in the mor milagai, and leave it open on medium flame for another couple minutes to roast a little on the bottom.
Serve hot with any pickle/Thokku.