Indian Rice Crepes
ready in 1 d 40 min.
May be served with yoghurt dip and chutney.
Soak the rice and lentils separately overnight in plenty of water. Drain them next morning, saving the soaking water.
Place the drained rice in a blender. Add the boiled rice and blend on the highest setting. Add just enough of the soaking liquid to make a smooth paste.
Purée the lentils to a fine paste with a little of the soaking liquid too. Add the fenugreek.
Mix the two pastes. Add salt and let stand in a warm place overnight. The mixture now tastes slightly sour and should be fairly liquid. Stir in a little more water if necessary.
Heat a little oil in a pan and pour in a little of the dough. Tip the pan to spread the dough evenly and cook at medium heat. After 1-2 minutes, when the surface is nearly dry, turn the flatbread over and cook the other side.
Bake the remaining flatbreads in the same way. The quantity is enough for 8-12 flatbreads, depending on the pan size. Keep warm until ready to serve.