First, soak one cup of Kolai dal, also known as Urad Dal, in water overnight.

In a separate bowl, soak two cups of rice for about 30 minutes.

Afterward, combine the soaked rice and dal.

Next, add three to four tablespoons of water and blend the mixture until it becomes a smooth paste, similar in thickness to dosa batter.

Stir in a quarter teaspoon of salt.

Then, add one teaspoon of fennel seeds and let the mixture sit for an hour to ferment slightly before you begin making the Soru Chakli.

Heat a non-stick pan over medium heat.

Lightly brush the pan with ghee using a silicone brush or even the top part of an eggplant.

Pour a medium-sized ladle of batter onto the ghee. Spread the batter into a disk about half an inch thick.

The crêpe will begin to form within a minute.

Cover the crêpe with a lid and cook on low heat for another minute.

Drizzle a little more ghee on top, then use a spatula to flip it and cook the other side.

Be careful not to overcook the Soru Chakli, as it won't become as crispy as a dosa.

Shallow fry until it turns golden brown, then remove it from the pan and continue making the remaining crêpes.

Enjoy hot Chakuli Pitha with Nolen Gur, a potato dish, or Mangshor Jhol.