Soak cream of wheat in buttermilk for 2 to 3
hours. Add all-purpose flour or rice flour to make soft batter.
Heat a griddle. Sprinkle water. Keep the heat
medium low. Add 1-tsp. full of the batter and quickly spread to
make a thin pancake. Spread a little chopped chilies and press
them. Add oil. Fry on both the sides.
Serve with chutney and sambhar.