Soak the dals and rice along with the methi seeds for 4-5 hours
Grind the soaked dals +rice + methi seeds along with ginger and green chili to a smooth paste adding some water to get a batter consistency, keep for 3-4 hours
Just before making the crepes add salt to taste and the fine rava, mix well and maintain batter consistency
Method B (For filling)
Heat oil in a non-stick pan, add the chopped spring onions, and sesame seeds and saute for 2 minutes, add the grated ginger and all the other vegetables.
Stir fry for3-4 minutes, add the shredded chicken, mix and add the schezwan sauce/ thai chili sauce , taste and adjust the seasonings, add salt if needed, put off the flame and mix in the grated cheese
Keep the filling aside till used
To Assemble the triangles
Heat a non-stick tava or flat pan, spoon out a ladle full of batter onto the tava and spread it to a circle of about 5-6 inches, drizzle some oil on the sides
Make a cut from the centre to edge and place some filling adjacent to it in the shape of a triangle, ¼, turn over the flap of the crepe to form a triangle, alternately, spread some filling on one half of the crepe and cover with the other half to form a crescent or half-moon shape.
Press down gently and cook till slightly crisp
Use up the rest of the batter and filling to make the remaining crepe triangles
Serve hot with sauce/chutney of your choice.
Notes
A modern non-vegetarian snack recipe made of Chicken, various bowls of cereal, and vegetables having all the nutrients in place to meet the requirements and making it a healthy and easy-to-go snack.