Rice flour - 2 cups
Buttermilk - 2 cups
Water -2 cups
Salt - 1 teaspoon
Mustard -1/4 teaspoon
Cumin seeds -1/4 teaspoon
Ginger paste - 1/4 teaspoon
hing - 1 pinch
Bengal gram - 1/4 teaspoon
Mor molagai (green chillies dipped in buttermilk and dried in the sun ) - 5
Cooking oil - 2 teaspoons
Mix the rice flour, buttermilk and water into a thin but not very watery batter.
Then in a kadai, let the mustard and cumin seeds sputter in oil.
Add ginger paste and heeng and allow 2 mins.
Add mor molagais or red chillies and fry for 3 mins.
Pour the batter into the kadai.
Stir continuously, while it's being cooked.
Close the kadai with a plate when it's in a semi-solid state, for about 1 minute.