Ingredients:

Rice flour- 3 cups

Onion- 1 finely chopped

Green chillies/Thai chillies – 6 to 7 chopped

Coriander (cilantro) – 3 to 4 strands chopped

Cumin-¾ Tbsp

Salt- to taste

Oil

Preparation:

Mix rice flour, onions, green chillies, coriander, cumin and salt, with water. Add sufficient amount of water until all the ingredients come together and form a lump. You can always sprinkle extra water while spreading on the skillet if the mixture is too dry.

Spread 1 tsp of oil on skillet, take a handful of dough and spread it on the skillet tapping with your fingers clockwise. Spread it to 1/4th inch thickness or even less if you want it to be crispy. Add a little oil on the sides and cook on medium heat. Make sure you cover it with a lid so it gets cooked well. Flip it on the other side and cook until golden brown or crispy.

Serve it with chutney. I personally like to have it with yogurt and mango pickle.