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.