Add rice and fenugreek seeds in a bowl, wash and soak for 8 hours.
Once soaked, drain the water and wash chickpeas and rice well. Blend them well along with green chilli, ginger and a bit of water.
Add water in batches and keep blending for a thick and smooth paste. Whisk this batter for 3-4 minutes in a bowl. Let it ferment for 8 hours.
Post that, whisk the batter again, add water to adjust consistency. It shouldn’t be too thick or too thin.
Now heat a pan, add ladleful of batter on it and spread in circular motion. Cook from both sides until golden brown. Serve hot.