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I Loved this as a breakfast prepearation. My mother adds Urad Dal and Channa Dal, though I like it without the same. I also tried adding "Thazir Molaghai" , which are typically chillies coated with curd and salt and left to dry in the sun, similar to the 'Papad' making process. They dry and attain a slightly wilted form. Then,before eating, they are deep fried and are eaten typically with 'Thallichikotti Thazir Chaadam" or Seasoned Curd Rice. A long time- fave of mine, this chilli is quite tasty with morkalli too! INGREDIENTS: Thick Curd: 200 ml Water:200 ml Or Buttermilk: 400 ml Rice Flour( fine rice powder): 6- 7 tablespoons (200 gms) Green chilli- 1 to 2 Ginger- 1 inch Salt- to taste (2 tsp would suffice for me) Asafetida (Hing) powder- 1 pinch Red Chilles (dry)- 2-3 or Thazir Molaghai (Chillies coated with curd and dried in the sun)- 2-3 Mustard Seeds- ¾ tsp Curry leaves - 5-6 Channa Dal- 1/2 tsp Urad Dal- 1/2 tsp Oil- to cook. 3-4 tbsp and more Ch...