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Note: use any combination of tur dhal, chana dal or even split yellow peas Wash and rinse the dhals and rice thoroughly.
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When the rinse water runs clear, soak the dhals and rice together in a bowl with fresh water for a couple of hours.
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Drain the dhal-rice mixture and grind into a somewhat coarse mixture in a blender using water when necessary.
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Empty the batter into a bowl, add some salt and let it rest for at least an hour.
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You could also let it ferment overnight if you like a sourdough tang in your pancakes.
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To make the pancakes, heat a non-stick or well-seasoned cast iron skillet on a moderate stove.
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If a few drops of water bounce off the pan, the pan is hot enough and you can proceed to make the pancakes.
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Drop a ladleful of the prepared batter in the center of the pan and with the back of the ladle, swirl the batter from inside to outside to form a thin round pancake.
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Wait until the top looks dry, wait another minute if you like them crisp and flip to cook the other side.
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Remove onto a plate and eat immediately with a nice coriander chutney.
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(Continue preparing pancakes in the same way until you run out of batter and/or chutney.
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The batter will also keep in the fridge for almost a week and you can prepare the pancakes when the mood strikes you.)
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Variation: You can add finely chopped onions, jalapenos, spinach, ginger, a few cumin seeds or anything you fancy, to the batter before making the pancakes.
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You will however not be able to make neat circular pancakes.
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Instead, you will end up with (tasty) irregular shaped ones.
