Ingredients

• Finger millet rice - 100 g

• Kodo millet rice - 100 g

• Little millet rice - 100 g

• Barnyard millet rice - 100 g

• fox tail millet rice - 100 g

• Bengal gram dhal - 250 g

• Onion (chopped) - 150 g

• Green chillies (chopped) - 80 g

• Curry leaves - 20 g

• Salt - as required

• Oil -as required

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Method

• Soak small millet rice and bengal gram dhal for 4 hours and grind  coarsely to thick consistency.

• Mix all the ingredients into the batter.

• Form the mixture into round shapes.

• Deep fry the dough in hot oil till they turn to golden brown colour.

• Serve hot with chutney.