By Devi Poojari
One of the most popular breakfast dishes along the Konkan coast, this simple moreish flatbread is perfect to eat with coconut chutney as a healthy vegan option.
1 cup rice flour 1 onion, chopped 2 green chillies, chopped 3 tablespoons fresh coriander Salt, to taste Water, as needed
Mix together the rice flour, onions, green chillies and coriander in a bowl.
Start pouring in water, little by little to make a thin, pourable batter; similar to the consistency of buttermilk.
Season with enough salt and bring a pan to heat, simultaneously.
Pour the thin batter across the hot surface and add a teaspoon of oil to grease the sides.
Put a plate or lid on top to cover and cook for 2-3 minutes.
Remove from the pan and repeat the process for the remaining batter. Serve hot with chutney.