Cheesy Moong Dal Corn Roll

Batter for rolls:soak the moong dal in water overnight then grind it in the mixer grinder.

Whisk the moong dal properly add water to bring the pouring consistency then add a pinch of turmeric and salt to it._x000D_ Make a nice batter.

For filling: Add vegetable oil to the wok when oil will get hot add coriender powder and red chilli powder to it.

Now add vegetables starting with capsicum, carrot, cabbage, tomato, boiled corns respectively. Make sure there should be no water left if there is any then, put the flame on high and let the water evaporate.

Add vinegar, soya sauce, chilli sauce, tomato sauce, chaat masala, salt to the vegetables and mix well. Put it aside and let it cool.

Take a flat bottomed frying pan, spread the batter evenly wait for a minute or two so that its back is toasted properly, now turn it after half a minute turn it again.

Now spread the grated cheese over the roll's base then after sometime approx 20 seconds spread the filling over it and roll it properly._x000D_ Now the rolls a ready serve it with tamarind chutney.

For chutney: soak the tamarind in hot water at least for half an hour._x000D_ Now add water to the wok and let it boil then add in the sugar, now add tamarind, garam masala, cumin powder to the sugar syrup and wait untill it comes to boil. _x000D_ Put the flame low and leave it for 5-10 minutes.