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