| • | Rinse the soaked rice and lentils mixture thoroughly.
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| • | Combine the above mixture with water in a blender to form a smooth batter-like paste.
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| • | Pour this into a large mixing bowl; add toasted cumin seeds and salt to taste; mix thoroughly.
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| • | Allow the batter to rest for at least six hours.
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| • | Now heat oil in a pan over medium-low heat and pour in some batter into it such that it spread out into a paper-thin pancake.
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| • | Cook until the bottom gets crisp; turn over and cook the other side.
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| • | Remove the cooked pancake.
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| • | Chatamari is ready to set. Serve with or without any toppings. |
