How to make
Soak the boiled rice for 5 hours in water, then drain it, grind it with the addition of a little water. The urad dal beans are also soaked for 5 hours in water, drained and ground together with 1/4 cup of water. Combine both purees and add the spices along with the fenugreek seeds.
Mix, cover and leave for one night or for 5-6 hours to rise. Preheat a pan with a thick bottom, grease it and pour about 1/2 cup (120 ml) per pancake, by pouring it in the center and gently spreading it to the periphery of the pan. Bake the pancakes for 2-3 minutes and flip them over on the other side.
Bake the Iranian pancakes until golden and carefully remove them with a spatula. Traditionally, these Iranian pancakes (Kharbassa Dosa/Polo) are served with tomato sauce and locally-made chutney.
