Rice flour - 1 cup            

Butter milk - 1 1/2 cups (a bit sour)

Red Chillies or More milagai - 4 nos

Salt to taste

Oil - 4 tbsp

Mustard seeds - 1 tbsp

Urad dal - 2 tbsp

Asafodeita - 1 tsp

Curry leaves - a few

Coriander leaves - 1/2 cup finely chopped

Mix salt to the rice flour and mix it with butter milk and make a batter not thicker than dosa batter. In a pan heat oil and add mustard seeds and when it splutters add the urad dal and asafodeita. If you are adding non-fried more milagai add it fry in a medium flame till it is fired then add urad dal. If you are adding already fried mormilagai or red chilly add it and saute a while in low flame. 

Add the batter slowly and keep stirring continuously so that it does not form any lump. Add curry leaves and coriander leaves. Reduce the flame and cover it with a lid (keep a wooden laddle in the pan, so that there will be a little gap and the steam will go out). Grease a plate with little oil and when it is cooked spread it in the plate, flatten it and make pieces. Serve it hot.

Photo Courteousy: Vijaya Venkatesh