Wash the black skin urad dal and red rice thoroughly. Strain the water completely and spread them on a plate. Allow them to air-dry for about 20 minutes until the surface moisture is gone.
Dry roast the urad dal and red rice together on low flame until aromatic. If using badam, add and roast along with the grains. Switch off the flame and allow everything to cool completely.
Once cooled, grind the roasted ingredients into a fine powder and keep aside.
In a bowl, mix the ground flour with the ½ cup water to and beat it until thin, watery mixture. This step helps prevent lump formation.
In a small pan, add jaggery with 2 tablespoons of water. Heat gently until the jaggery melts completely. Strain the syrup to remove impurities and keep aside.
Heat a heavy-bottom kadai and add the strained jaggery syrup along with 3 cups of water. Bring it to a rolling boil.
When the jaggery water is boiling well, slowly pour in the flour mixture while stirring continuously.
Add 2 tablespoons of nalla ennai and keep stirring on low to medium flame.
Continue stirring for about 15 minutes, adding more oil little by little at each stage.
As the water reduces, the kali thickens and turns glossy. When the mixture becomes non-sticky and oil starts releasing from the sides, the kali is ready.
Switch off the flame and serve hot.
