Soak the white rice in water for 2-3 hours.
In a blender jar, add drained soaked rice, cooked rice, little water and grind to a smooth batter.
The batter should be a little loose than idli batter or it should have a consistency of pancake batter. (Not very loose and not very thick)
Add salt and mix well.
When ready to cook, add a tbsp of oil into a hot frying pan.
Pour two ladles of batter onto the oil swirling the pan slightly.
Pour a tsp more of oil all around it.
Let one side cook well until you see golden brown patches on medium high flame and flip it. When you are flipping it, if the pancake tends to break from the middle, then you may need to cook it a little more.
Once you see golden brown spots on both sides of the pancake and is crisp on the edges, take it out of the pan and keep it on a wire rack.
Serve immediately while still crisp. Goes very well with mutton or chicken thick gravy.