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 (Filling)
Heat oil in a non-stick pan, add the chopped spring onions, sesame seeds and saute for 2 minutes, add the grated ginger and all the other vegetables.
Stir fry for3-4 minutes, add the crumbled cottage cheese, 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 remaining crepe triangles
Serve hot with hot tomato garlic chutney /sauce/chutney of your choice.
Notes
Highlights:
A modern non vegetarian snack recipe made of Paneer, various cereals, and vegetables having all the nutrients in place to meet the requirements and making it a healthy and easy to go snack.