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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Nepalese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For rice crepes, soak rice and the lentils in water overnight. | 2. Rinse the soaked rice and lentils mixture thoroughly. | 3. In a blender, combine the soaked rice and lentil mixture, ginger and chilies, and water to form a smooth batter-like paste. | 4. Pour into a large mixing bowl; add salt to taste; mix thoroughly. | 5. You may need to add more water if necessary to achieve the consistency similar to crepe mixture. | 6. Let the batter rest for at least six hours in the refrigerator. | 7. To prepare rice crepes, in a non-stick frying pan heat a tablespoon of clarified butter over medium-low heat. | 8. Pour in some batter and spread out into a paper-thin crepe. | 9. Cook until the bottom has crisped up; turn over and cook the other side. | 10. Remove the cooked crepe and reserve in a container with tight lid. | 11. Repeat with the remaining batter. | 12. For stuffing, heat oil in a non-stick sauté pan; fry garlic and ginger until light brown. | 13. Put in minced meat, salt and pepper. | 14. Brown the meat and add chopped bell pepper, celery, minced chilies, chopped tomatoes, and chopped scallion. | 15. Stir in for a few of minutes in low heat until all ingredients are cooked. | 16. Adjust seasoning with salt and pepper. | 17. Reserve in a large plate to cool. | 18. On a large plate, put a rice crepe and brush on lightly with some clarified butter. | 19. Place one and half tablespoons of stuffing mixture in the middle of the crepe and spread out across the middle. | 20. Fold one edge over the mixture and roll up. | 21. Repeat with the other pancakes. | 22. Arrange them in a large plate, topped with achar to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2	cups		-	-	-	-
black lentil	1	cup		-	-	-	-
lentil	1	cup		81.62	17.0478	6.8992	0.4235
ginger	2	tablespoons	chopped	1.6	0.3554	0.0364	0.015
green chilies	2		chopped	179.91	42.5487	8.9955	0.8996
salt				-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
butter			clarified	-	-	-	-
chicken	1/2	lb	minced used	482.8011	0.2947	41.5481	33.6147
red bell pepper	1	cup		-	-	-	-
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
scallion	1	cup	chopped	32.0	7.34	1.83	0.19
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
green chilies	2		minced	194.3028	48.0	0.0	0.0
tomato	1/2	cup	chopped	13.41	2.898	0.6556	0.149
salt pepper				-	-	-	-
cooking oil	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.