Instructions

1. In a bowl, wash the rice and black lentils separately. Soak them together with the fenugreek seeds in enough water for 6-8 hours.
2. After soaking, drain the rice and lentils. Grind them separately in a blender or wet grinder, adding water as needed to achieve a smooth batter.
3. In a large bowl, combine the rice and lentil pastes until well mixed. Stir in the soaked fenugreek seeds and salt, ensuring everything is evenly incorporated.
4. Cover the bowl with a cloth and let the batter ferment in a warm place for 6-8 hours or until it has risen and is bubbly.
5. Once fermented, gently stir the batter. If too thick, add a little water to reach a pourable consistency.
6. Heat a non-stick pan or cast iron skillet over medium heat. Lightly grease the pan with oil.
7. Pour a ladleful of batter onto the center of the pan and quickly spread it in a circular motion to form a thin crepe.
8. Drizzle oil around the edges of the crepe and cook until the bottom is golden brown and crispy, about 2-3 minutes.
9. Flip the crepe and cook the other side for an additional 1-2 minutes until golden brown.
10. Serve hot with coconut chutney and sambar for dipping. Enjoy the perfect combination of flavors!