Refined flour 30gm
Green chillies 5gm
Cumin a pinch
Salt to taste
Chop green chillies finely.
Mix together semolina, flour and butter milk.
Let the batter stand for at least half an hour.
Heat a little fat. Add green chillies and cumin.
When cumin crackles, add to batter; spread round. Put a tsp of fat around it and turn over.
Remove when cooked. Serve hot with coconut chutney.