Adai (South Indian Lentil Pancakes)

1. Wash and rinse dhals and rice until water runs clear. 2. Soak together in fresh water for a couple of hours. 3. Drain and grind in blender to a somewhat coarse mixture, adding water as needed. 4. Add salt and let rest at least 1 hour (or overnight for sourdough tang). 5. Heat nonstick or cast iron skillet until water droplets bounce off. 6. Drop ladleful of batter in center. 7. Swirl batter with back of ladle from inside to outside to form thin round pancake. 8. Wait until top looks dry, plus another minute for crispness. 9. Flip to cook other side. 10. Serve immediately with coriander chutney. Note: Batter keeps refrigerated for almost a week.