Amboli (rice crepes for gravies)

Mix together rice and methi seeds. Soak in sufficient water.

Soak the urad dal separately

Let both the grains soak well for 6-8 hours

Post soaking time, using a little water, grind the rice and urad dal together into a smooth batter

The consistency of the batter should be similar to that of pancake batter, a little more thicker.

Keep the batter in a warm place in a bowl/container with some space to leave on top to ferment overnight

Add salt to taste the next morning and mix well

Heat 1 teaspoon oil on a non stick pan and wipe it off carefully(just like you prep a pan for making a Dosa)

Pour a ladle full of batter on the pan and spread slightly to create a thin sheet of batter over the pan

Cook covered for two minutes on side

When it starts turning golden brown at the bottom, gently flip and cook on other side uncovered for two more minutes

Remove from heat and serve hot with desired curries/coconut chutnies.

My tip:during fermentation, the batter rise in volume and may spill if the container is exactly good for the batter. Hence choose a bigger container to ferment the batter.