Soak rice, daal and methi in water for 5-6 hours.

Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours.

Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it.

It will spread a little. When the edges start browning a bit, pour a trail of oil around it.

Turn it over and let it brown on the other side too.