2 cups urad lentil

1 cup wild rice (optional quinoa)

1. Soak and sprout the above ingredients separately in two different containers overnight or 12 hours. (more even better to sprout wild rice)
2. Blend the lentil adding 1/4 cup water until a paste like consistency.
3. Blend rice adding 1/2-1 cup water suitably to achieve a similar paste consistency.
4. Add 2 tsp Pink salt and now mix the contents to pulse it one last time.
5. Empty into a container and ferment it for 12 hours (procedure similar to culturing yogurt) in an oven turned off, and light TURNED ON. (PREFERABLY DONE OVERNIGHT FOR CONVENIENCE)
6. You will notice the batter swell into a velvety textured mixture.
7. Heat the pan on medium flame, 5 minutes later, take a ladle, take a spoonful batter, drop the batter and smear it onto the pan and make a smooth round
8. Rub some ghee over the edges and centre to enhance flavour 
9. The edges turn brown and begin to crust, turn it over and serve hot with guacomole or chutney.