Soak urad dal overnight. Grind to a paste.
Add cream of wheat, green chilly paste and salt.
Keep for 8-10 hours. Mix coriander leaves.
Add soda and 1-tsp oil to the batter.
On a wet cloth or on the palm spread the
batter. Make a hole in the center and fry in warm oil on the medium heat.
Serve with coconut chutney and sambhar.