Moong Dal Rolls

Ingredients

For Pancake

2 cup split green gram (dhuli moong dal), soaked overnight and ground to a smooth paste

Salt to taste

2 tablespoon oil

For Filling

½ cup carrot, grated

1 cup cabbage, finely shread

½ cup capsicum, cut length-wise in strips

¼ cup sweet corn kernels 

1” finely chopped ginger

1 tablespoon paste of garlic

1 onions chopped length-wise

½ teaspoon pepper powder

½ teaspoon mixed herbs

1 teaspoon mustard sauce

2 tablespoon grated cheese

1 tablespoon mayonnaise

Salt to taste

1 tablespoon finely chopped coriander leaves

1 tablespoon olive oil

Method

Heat oil in a Kadhai/wok.

Add ginger and garlic and stir it.

Now add carrots and stir it.

Add cabbage, capsicum, corn kernels and cook it for a while.

Now add mustard sauce, pepper powder, mixed herbs, cheese and salt. Mix it well.

Remove from stove and keep it aside.

Add salt to the dal paste.

Add a little water to this paste so that it becomes pouring consistency.

Heat a non stick tava or a frying pan.

Coat it with a little oil.

Now spread a thin layer of dal paste on the tava with the help of a spatula (Chamcha). Spread the dal paste in clockwise fashion from the center of the tava and spiraling outwards.

Sprinkle a little oil over it

Cook it on a medium or slow flame till it gets crisp on one side.

Now turn it over and cook the other side as well.

Now again turn it over and apply thin layer of mayonnaise over it.

Place the stuffing along the diameter of the pancake.

Fold the edges inwards and make it into a roll

Serve while hot with green chutney, tomato chutney or tomato ketchup