In a mixing bowl, add Rice Flour (1 cup) and Salt (to taste). Then add Ginger Paste (1 tablespoon), Green Chili Pepper (3), Cumin Seeds (1 tablespoon), Ground Turmeric (1 teaspoon), and Fresh Fenugreek (1/4 cup).
Add splash of Oil (to taste) and water and mix it to make a smooth batter. The pouring consistency of the batter should be like for crepes. Not very thick and not very thin.
Heat your skillet before greasing and grease it really well with more Oil (to taste). Then pour a ladle of batter over the hot pan. The batter will start cooking the moment it’s in the pan so you have only a few seconds to swirl it all around to cover the bottom. You will not be able to spread it much like a pancake though.
Drizzle more Oil (to taste) around it and cover it with a lid. Leave to cook until the edges start to crisp up and turn brown. Then loosen with a spatula and flip. And cook until spottily brown on the other side.
Repeat these steps with the remaining batter. Make as many as you need.
Heat a pan and Unsalted Peanuts (1 cup), Garlic (5 clove), and Dried Red Chili Pepper (2). Roast till the peanuts turn light brown and it releases an aroma.
Transfer it to a plate and once it cools down completely, grind it to a coarse powder. Add Salt (to taste) and mix. Dry peanut chutney is ready.
Serve the methi with the peanut chutney on the side.