Ingredients 

• 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.