In a large mixing bowl, rinse the uncooked rice, lentils/dal/peas, and fenugreek (or substitute) seeds together. Add enough fresh water to cover, leaving room for the ingredients to double in size. Set aside to soak on the counter for at least 6 hours or overnight.

Drain the mixture, discarding the water. Place the mixture in a blender with 1-1/2 cups room temperature water, salt, and spices. Blend until smooth, slowly adding in the cooked rice or grain.

Pour back into the large mixing bowl and cover with a clean, damp dish towel. Heat the oven to 200F(90C) for 10 minutes. Turn off the oven, wait 10 minutes, then place covered bowl in the oven for at least 6 hours or overnight. (I skipped the oven step the first time I made these and the batter did NOT ferment properly.)

Check in the morning, the batter should start to be getting bubbly. Remove the bowl and reheat the oven as in step 3, then replace bowl for a few more hours, until the mixture has doubled in size and is very bubbly.

Heat a cast-iron frying pan or griddle over medium heat. Place 1-2 teaspoons of oil in the pan and swirl the oil with the cut end of the onion until the pan is evenly covered.

Measure 1-1/2 cups of the batter into a smaller bowl and add water 1 tablespoon at a time until the batter is like thin pancake batter. Stir well. This should give you the perfect consistency of batter, thin and easy to pour. If you add a little too much water, let it sit for 30 minutes to thicken up.

Pour 1/2 cup of batter in a circle into the center of the pan, using the back of the ladle or a big spoon to make a circle about 9" diameter. Or tilt the pan to spread the batter. This will take some practice. Mine still don't look anything like her photograph, and that's okay. Also, the batter may be a much darker color depending on what kind of grains and beans/lentils/peas you use.

Cook for 2 minutes per side, until lightly browned and pulling away from the edges of the pan, bubbles are holding open across the crepe, and the top is dry. Use the thinnest spatula you have (two if possible) to lift and flip the crepe over. Cook another 2 minutes, then remove to a plate.

Re-swirl the onion with additional oil before cooking each crepe. Store remaining batter in the fridge for 10 days or up to 3 months in the freezer.

Serve as a bread with any type of food. They are traditionally layered with spiced potatoes, and are excellent with any type of curry.