This was fun and exotic, until I realized it was just a GF pancake.  The best discovery on this, is one doesn't need a sophisticated wet mill to get a nice result.  I mixed urad dal (20 g), basmati rice (80 g), a few seeds of fenugreek, water (150 mL), salt (ca. 1/2 t, 2 g) and let it sit an hour before pureeing with my immersion blender.  I cheated and added a touch of yeast.  Then, cooked 'em like any pancakes adding a mix of cilantro and green onion to the uncooked side of the pancake before the flip.

Try these, they're tasty at room temperature.  Fun snacks.

 Here's the batter after fermentation, about 8 hours after I added yeast.  All the fine particles of yeast and dal had degraded during the fermentation to give a soupy batter that doubled in volume sitting at room temperature.

I took a ladleful and cooked it on a non stick pan using some olive oil.  Just like a pancake, when the top surface gets the bubbles popping through it's time to add herbs/onions and flip.

Final pancake.  I left them out at room termperature for snacking.  They disappeared pretty fast.