Ulundhu Kali | How to make Kali flour at home | Kali Recipe

Kali, a healthy dish with urad dal. It's authentic dish of south tamilnadu. This dish is specially given to young girls during the time of puberty. It helps to strength the pelvic and back bone.

I saw a lot of recipes online for kali which are made only with urad dal. But in our home, we used to make this kali with raw rice and skinned urad dal.For this recipe, the measurement and cooking time is very important, otherwise, you can't hold the shape. 

Ulunthu Kali|Kali flour

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Kali/Breakfast | Recipe Cuisine: Indian

Ingredients

To make Kali flour

Raw Rice - 1/4 cup

Urad dal(Skinned & Splitted) - 2 tbsp

To make kali

Above ingredients makes one  100 ml cup of kali flour

Water - 1.5 times of kali flour (150 ml)

Palm Jaggery - little above kali flour (100 ml cup heaped)

Crushed Cardamom - 1 

Gingelly oil - 2  tbsp  

Procedure

First grind rice and urad dal in the mixie into fine powder. Sieve it and grind it again if you find any large granules . If you're making in bulk, grind it in mill.The ratio of rice and dal is 2:1Measure the other ingredients and keep it ready.In a sauce pan, add the palm jaggery and water and bring it to boil , once the palm jaggery is melted completely, strain it and remove the impurities. Wash the sauce pan and heat it again and pour the jaggery syrup & cardamom.Once it comes to boil, keep the flame in low and sprinkle the flour evenly on the syrup.Without disturbing , cook the flour for 10 mins in low flame.After 10 min, add the gingelly oil and switch off the flame.Remove the pan on kitchen counter , with the help of wooden laddle, mix it vigorously until all comes together.Then dip the hand in water and take small portion of kali and make it as round shape.If the flour is cooked well, it doesnt stick to your hand.While serving make a hole in the center and add a tsp of oil. It taste great with gingelly oil.

Notes:  

• If you want mild sweet, add equal amount of palm jaggery for Kali flour.
• Use thick bottom sauce pan, other the bottom get burnt easily.
• Dont disturb the flour after added in syrup, otherwise it form lot of lumps.
• Eeyam(Tin) vessel is best for making kali.
• You can store this kali flour for more than one month in room temperature.

               Take small portion from the sides of the ball and dip it in the center oil and have it.

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