Indian Rice Crepes

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.