Ingredients
Pancakes
1 1/2 cups Green Gram (dhuli moong dal) dehusked, split, soaked for 2 hours, drained
2 tbsp Bengal gram (chana dal), dehusked, split, soaked for 2 hours, drained
2 tsp green chilies, chopped
2 tsp ginger, chopped
salt to taste
pinch asafetida
2 T cilantro, chopped
Vegetable oil for frying
Filling
1 cup cottage cheese (or 2/3 yogurt, 1/3 feta)
2 T cilantro leaves, chopped
Salt to taste
Instructions
Grind the soaked lentils, chiles, and ginger with enough water to form a smooth batter (needs a fair amount of water). Mix batter with salt, asafetida and cilantro in a bowl.
Mix filling ingredients together and set aside.
Fry 6" pancakes (two large spoonfuls) in oil until golden brown, flipping once.
Put filling inside and fold over (if you didn't make the pancakes too thick). Serve hot.
From Pure & Simple Homemade Indian Vegetarian Cuisine, Vidhu Mittal (alternate filling by Lane 2013).