1. Chop green chilies finely. Mix together semolina, flour and water. Let the batter stand for at least half an hour.
2. Heat a little ghee.
3. Add green chillies and cumin. When cumin crackles, add to batter.
4. Heat a griddle, smear surface with onion. Pour a dessert spoon of batter, spread round. Put a teaspoon of ghee around it and turn over. Remove when cooked. Serve hot with coconut chutney.
Image courtesy: Camera Press
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