Serving size - 4

Ingredients

• 2 cups rice flour,
• 1/2 cup yogurt,
• 1 small onion,
• water,
• 3-4 green chilies,
• salt,
• chopped coriander leaves/cilantro,
• 1 tsp cumin seeds,

Method

1. Chop onion into thin vertical pieces. Chop green chilies.
2. Combine rice flour, onion pieces, chilies, cumin seeds, cilantro, yogurt and salt.
3. Add water little by little and keep mixing to avoid lumps. The batter is not very thin or not too thick.
4. Heat a griddle. When it is heated, reduce the heat and spread 1 tsp oil on it.
5. Now quickly pour some batter in the center of the griddle and keep spreading it towards the edges. Make it even and as thin as possible.
6. Cover till the bottom side is golden brown. Flip and fry the other side.
7. Remove and top with ghee/butter. Serve hot with coconut chutney or garlic chutney or pickle of your choice.

Variation: For a different flavor, add crushed garlic cloves and/or turmeric powder into the batter. Instead of rice flour, take 2 cups rice, soak it for 5-6 hours. Drain the water and grind it into a fine paste.