1. In a mixing bowl add buttermilk, required salt and rice flour and mix well, without any lumps.
2. The batter should be thin.
3. Heat oil in a pan, (preferably non-stick) add the mustard seeds, then add, urad dal, channa dal, more milagai/red chillies, green chillies and fry till golden brown.
4. Add the buttermilk mixture to it, add asafoetida, curry leaves to it and stir continuously, until it becomes thick and translucent when cooked well.
5. It takes minimum 15 to 20 minutes.
6. Transfer it to a greased plate and allow it to cool, and cut them into squares and serve.

Note: More milagai/sun dried chillies have salt in them. So, when you use them, adjust salt accordingly.

Recipe courtesy: Pachanti