Soak the rice, urad dal and fenugreek seeds in water overnight.

Wash them well and grind them to a smooth and thin batter by adding water as required.

Leave the batter to ferment for about 8 hours..

Add salt to taste and mix well.

Heat a non-stick pan/ tawa on a medium flame. Add a little oil and spread it all over the pan/tawa.

Pour a ladleful of batter onto it and spread it in a circular shape like dosa with the ladle.

Allow the chilla to cook for 1 minute or until the lower side turns little brownish.

Then flip it to other side. When looks cooked remove it from the pan/ tawa. Repeat the process to make similar chilla with rest of the batter.

Serve the rice chilla hot with milk or any curry of your choice.