Soak Urad dal and rice separately in water and keep overnight. In the morning, grind the dal first with little water and keep in a mixing bowl. Now grind the rice with little water and add to the dal paste.
Don’t try to grind them together because the consistency is different and it takes longer to do it.
Add fennel seeds (you can smash them a bit in a mortar and pestle for more flavour), 1 tsp ghee and salt to taste.
Add just very little water and whisk. Add as much water as is required for a thin batter but it should coat the back of a spoon, like a dosa batter or crepe batter.
Take a frying pan or an iron griddle and heat it. Brush little ghee and then pour a ladle full of batter on that. Spread it either by swirling the pan or with the back of the ladle. Spread it thin and lower the heat.
Cover and cook. It takes a couple of minutes (depending on the thickness) for the batter to cook. It should not be fried. It should ideally be a soft crepe kind of texture.
Once it is cooked through, slide it onto a plate and fold.
Serve it with nolen gur and some vegetables on the side. It could be any side of potatoes.