Chakuli Pitha

Wash the rice and urad dal separately. Soak the rice in water for 4–6 hours. Soak the urad dal with fenugreek seeds for 4–6 hours.

Drain the rice and grind it to a smooth, slightly coarse batter using minimal water.

Drain the urad dal and fenugreek seeds and grind to a smooth, fluffy batter using minimal water.

Combine both batters in a large bowl. Add salt and mix well. The combined batter should be of a pourable, medium consistency — similar to dosa batter.

Cover the batter and ferment at room temperature for 8–12 hours (overnight). The batter will rise and become slightly bubbly.

After fermentation, stir the batter gently. Add a little water if needed to achieve a thin, pourable consistency.

Heat a flat tawa or non-stick pan over medium heat. Brush lightly with oil.

Pour a ladleful of batter onto the centre of the tawa and spread it in a circular motion to form a thin, round crepe about 20–22 cm in diameter.

Drizzle a few drops of oil around the edges. Cook on medium heat for 2–3 minutes until the edges start to lift and the surface looks set.

Flip carefully and cook the other side for 1–2 minutes until lightly golden.

Remove and serve hot. Repeat with remaining batter.

Serve with coconut chutney, tomato chutney, or a simple dal.