1.5 c. brown rice
2/3 c. mung beans
2 c. water
1 tsp fenugreek seeds
¼ tsp salt
oli for frying

1. Wash and soak beans and rice overnight. Soak rice in 1.5 c. water and beans in ½ c. water
2. Grind mung beans finely and rice les so using mortar and pestle, blender or food processor
3. Combine with salt. Allow to sit at least 8hrs or overnight in a warm palce so yeasts can turn the mixture into a light fluffy batter.
4. Pour batter, which should be thin, into hot skillet
5. Cook like pancakes in a lightly greased pan
6. Serve with chutneys or dahl

source: Healing with Wholefoods, Paul Pitchford