||Take rice flour in a bowl, add salt needed (approximately little more than 1/2 tsp flat). Then add buttermilk little by little to the the rice flour and mix well so that there are no lumps..
||Once that is done, add 1 cup of water little at a time to the rice+buttermilk mixture and mix well again..
||Heat oil in a kadhai, add mustard seeds, urad dal, hing and red chillies, when mustard splutters, add green chillies and curry leaves. Then add 1/4 cup of water to the seasoning..
||Keep the flame in medium and cook well. You can check for salt by tasting the mixture if required add at this stage..
||When the water starts boiling, keep the flame in low and add the prepared rice+buttermilk mixture stirring continuously..
||Switch off when it starts leaving the sides of the pan. Dip your fingers in water and touch the mor kali, if it sticks to your hand, then cook for some more time..
||Once cooked, pour it on a plate and serve hot or warm. As it cools it will thicken..