Method A
1) Soak the dals and rice along with the methi seeds for 4-5 hours
2) 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
3) Just before making the crepes add salt to taste and the fine rava, mix well and maintain batter consistency
Method B (For filling)
1) Heat oil in a non-stick pan, add the chopped spring onions, and sesame seeds and sauté for 2 minutes, add the grated ginger and all the other vegetables.
2) 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
3) Keep the filling aside till used
To Assemble the triangles
1) 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
2) Make a cut from the centre to edge and place some filling adjacent to it in the shape of a triangle, 1/4, 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.
3) Press down gently and cook till slightly crisp
4) Use up the rest of the batter and filling to make the remaining crepe triangles
5) Serve hot with sauce/chutney of your choice.
Steps to prepare the chutney
1) Soak the Kashmiri chilies in water for IO minutes
2) Grind the chana dal "Dalia" (roasted chana dal) to a powder, add to this the chopped tomatoes, 1/4 cup of garlic flakes, soaked Kashmiri chilies, tamarind, chili powder and grind well
3) Heat oil in a deep pan, add the chopped garlic, sesame seeds and sauté for a minute, add the tomato- spice ground paste and stir the mixture well, sauté for 3-4 minutes till you get an aroma
4) To the above mixture add soya sauce, rock salt and crushed roasted peanuts, mix well
5) Taste and adjust seasoning
6) Transfer to a glass container, serve with savouries
7) Chutney can be stored for a couple of days at room temperature and in the refrigerator for 10-12 days
8) Chutney can be stored longer by increasing the amount of oil used for tempering.