Stuffed Chatamari

Description
This is an excellent savory appetizer made of rice pancakes and stuffed with or without vegetarian or non-vegetarian mixture. Original recipe does not normally call for soaked lentils, but the addition thatof takes this preparation to another level

Ingredients
For Pancake For Stuffing
 * 2 	cups long-grain rice
 * 1 	cup black dal
 * 1 	tablespoon toasted cumin seeds
 * salt
 * 1 	cup water (more as required)
 * clarified butter
 * 1/2 	lb minced chicken (lamb can be used)
 * 1 	cup paneer cheese, crushed
 * 1 	cup finely chopped scallions
 * 1 	teaspoon garlic, minced
 * 1 	teaspoon ginger, minced
 * 2 	fresh chili peppers, minced
 * 1/2 	cup fresh tomatoes, finely chopped
 * salt and pepper, to taste
 * 2 	tablespoons cooking oil

Directions

 * 1) For rice crepes, soak rice and black dal in water overnight.
 * 2) Rinse the soaked rice and lentils mixture thoroughly.
 * 3) In a blender, combine the mixture with water to form a smooth batter-like paste.
 * 4) Pour into a large mixing bowl; add toasted cumin seeds and 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.
 * 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 minced chilies, chopped tomatoes, crushed cheese 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.