Prep 15 m
Cook 30m


    ½ cup or 60 gms rice flour

    1/4 cup or 45gms whole wheat flour

    2 tbsp or 30 gms refined flour

    2 tsp Bengal gram flour

    ½ cup buttermilk

    1 onion, big

    3 green chillies

    A few curry leaves

    Salt to taste

    ½ tsp mustard seeds

    ½ cup water

    A pinch bicarbonate

    1 tbsp oil

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Ingredient Substitution Guide


1. Chop onion, chillies and curry leaves.

2. In a frying pan, heat 1 tbsp oil.

3. Put in the mustard and as the seeds crackle, add chillies, curry leaves and fry till golden brown.

4. Mix all the flours together, add salt, butter-milk and soda and mix with enough water to form a thin, pouring consistency batter.

5. Add the fried ingredients and stir well.

6. Pour a teaspoonful of oil in the griddle. Pour a ladle of batter over and spread thinly. When one side is brown, turn over and brown the other side.

7. Remove. Serve hot with chutney.

Image courtesy: Camera Press 

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