Saturday, July 25, 2015

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 minsServes :
Recipe Category: Kali/Breakfast | Recipe Cuisine: Indian


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  
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.
  • 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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  1. so healthy!!! very inviting clicks..

  2. I have never tried this dish, but the pictures have come out very well and can guide any first timer well.

  3. This must have tasted great! Nice recipe.

  4. Something new for me, looks healthy and nutritious.

  5. Such a nutritious and healthy recipe. Thank you for sharing this traditional recipe.

  6. New recipe for me , looks delicious.

  7. We too prepare kali the same way, but little thinner..droolworthy recipe..

  8. A nutritious and a nice traditional recipe.

  9. I have made this once and enjoyed it so much..very healthy dish..

  10. This is new to me. Very interesting.

  11. If I have more than I can eat now, can it be stored? If yes do tell me do I refrigerate or not? And how may I reheat it? So many thanks. (I think this will be very useful for post 45 women tending to be well.)

    1. Consuming urad dal regularly itself helps to improve bone strength. Usually we finished it within a day, but you can refrigerate and use it on next day. Just microwaved for few secs and it's ready to have.

  12. hi i need kali flour measurements in tumbler size please like 2 tumbler raw rice one tumbler urad dal

    1. Hi, for 1 tumbler raw rice, add 1/2 tumbler of urad dal. Grind smooth and measure the Kali flour, for 1 tumbler of Kali flour, use 1.5 tumbler of water and 1 tumbler heaped jaggery. Hope this helps.