Wash and soak the black gram ( urad dal) and the rice with the water for about 3 to 4 hours.
Drain the water and grind this to a smooth batter using just enough wtaer to get a pouring consistency.
Place the batter in an container filled only half way filled and set in a warm place to ferment.
It takes about 4 to 6 hours to ferment the batter.
Once the batter has risen, Add salt and mix the batter well.
In a mixing bowl add the igredients fir stuffing and mix well. Set it aside till required.
Heat a flat pan ( thick seasoned cast iron pan works best)
Pour a ladleful of batter in the centre of the pan.
Slightly spread the batter.
Sprinkle the stuffing mix on top of the pancake.
Add a tsp ofoil around the pancake to crisp up the edges.
Flip over the pancake and cook on both sides.