there is not much ,but preparation for these delicious pancakes needs to start at least 36 hours before cooking.

place the rice and lentils in a bowl with the warm water and soak for at least 8hours or overnight

drain the rice and lentils but preserve the water. blend rice and lentils until smooth in food processor. blend in the reserved water.

scrape into bowl. cover with plastic wrap and leave in a warm place for about 24 hours

stir in salt,turmeric,pepper and coriander. heat a heavy frying pan over medium heat for a few minutes until hot. brush with oil and add about 2-3 tablespoon batter

using a rounded base of a soup spoon gently spread the butter out to make a 6 in pancake

cook in the pan for about 1 1/2 - 2 minutes until set. drizzle a little oil over the pancake and the edges. turn over and cook for about 1 min or until golden brown. keep the pancakes warm in a low heated oven on a heatproof plate, placed over simmering water while cooking the remaining pancakes. serve warm