Ingredients:

Raw rice and black gram (black lentils) – equal quantities if you’re using a blender, or 3:1 if you’re grinding by hand

1. Soak rice and black gram in separate containers for at least 4 hours.
2. If using unpeeled gram, squeeze and knead the lentils in the water repeatedly until the black skins come off (leaving the skin on will make it bitter).
3. Grind or blend the black gram until foamy. To test the consistency, dip a finger in the ground lentils and blow on it gently – frothy bubbles should come away.
4. Add the rice and grind/blend together. (Optional: you can add a spoonful of fenugreek here if you like.) When mixture is the consistency of pancake batter, leave overnight.
5. If you don’t have a non-stick pan, use a bit of coconut fibre oil to grease the pan (or any edible oil). Then spoon batter onto pan and cook like a pancake, flipping once to cook each side.
6. Enjoy!