Rinse and soak the rice and lentils separately for 2-3 hours.

Drain the water and grind them together with dry red chilies and salt to make a coarse batter.

Mix in the chopped onions and cumin seeds into the batter.

Heat a non-stick tawa or griddle and pour a ladleful of batter.

Spread the batter in a circular motion to make a thick pancake.

Drizzle a little oil around the edges and on top of the pancake.

Cook until crispy and golden brown on both sides.

Serve hot with coconut chutney or any other South Indian-style chutney.