Lingkan Reang
In a large bowl, combine 2 cups rice, 1 cup kala chana, and ½ tsp methi, soak in water for 6 hours.
Transfer the soaked mixture to a mixer and grind it into a slightly coarse paste, adding water as needed.
Beat the batter in a bowl to aid fermentation and cover for 8 hours.
After fermenting, add 1 tsp salt and mix gently.
Heat a dosa pan, spread the batter thin, and add ½ tsp oil.
Roast until golden brown and crisp, and serve with chutney. Enjoy!