Soak cream of wheat in buttermilk for 2 to 3 hours. Add all-purpose flour or rice flour to make soft batter. Mix salt.
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.