• 8 cups of puffed rice 

 • 1 Onion thinly sliced.

 • 8 green chillies grind to a paste 

 • ¼ cup of dry coconut grind to paste with chillies

 • 1 big lemon 

 • Salt to taste 

 • ¼ tbsp turmeric 

 • ½ tbsp mustard and jeera 

 • ½ cup roasted peanuts 

 • 3 tbsp oil

 • ¼ cup of coriander for garnish

 • 1 sprig of curry leaves

 • Take a thick bottomed vessel for deep frying. Put it on a medium heat and pour oil for deep frying.

 • In another bowl, take besan and sift it thoroughly for any lumps. Add salt and ajwain to it. Mix it by adding little amount of water at a time and make it to a fine batter (dosa batter).

 • Pick green chillies and wash them. Slit length wise and keep it ready in a plate.

 • Pick one green chili and dip in the batter. Coat it with batter on both sides and drop it slowly in hot oil. 

 • Fry them on both sides till they are golden brown. Take them out on a paper towel plate and serve them with Uggani 

 • Using a small food processor, purée ginger, garlic, and 1 tablespoon (15ml) water until a smooth paste forms, about 2 minutes. Alternatively, using a mortar and pestle, pound ginger and garlic to form a smooth paste; transfer to a small bowl and stir in 1 tablespoon (15ml) water. Set aside.