Rice Paper Wrapper

Ingredients(for 2-3 stuffed rice paper rolls per person)

• 1 cup Rice flour (chawal ka atta)
• 1 cup Water (normal temperature)
• 1/4 tsp Salt (namak)
• 1/2 cup Carrot (grated, gajar)
• 1/2 cup Cabbage (finely shredded, patta gobhi)
• 1/4 cup Bell pepper (julienned, shimla mirch)
• 1/4 cup Paneer (crumbled, optional for vegan) - optional
• 1 Green chilies (finely chopped, hari mirch) - optional
• 2 tbsp Coriander leaves (finely chopped, dhania)
• 1/4 tsp Black pepper (kali mirch powder)
• 1 tsp Lemon juice (nimbu ras)

Instructions

1. 1

   In a mixing bowl, combine chawal ka atta (rice flour) with salt and gradually add water to make a smooth, lump-free batter. The consistency should be thin, like dosa batter.

   5 minutes

   Use a whisk to prevent lumps and ensure an even batter.

2. 2

   Heat a non-stick tawa or heavy-based pan on low flame. Lightly grease it with a drop of oil. Pour a ladleful of batter and quickly swirl to make a thin crepe. Cover and steam-cook for 1-2 minutes until the wrapper turns translucent.

   5 minutes

   Keep the tawa on low heat to avoid crisping the edges.

3. 3

   Once done, gently lift the rice wrapper with a spatula. Place on a damp muslin cloth or plate to keep it soft. Repeat for the remaining batter.

   5 minutes

   Cover prepared wrappers with a damp cloth to prevent drying out.

4. 4

   For the stuffing, mix grated carrot, shredded cabbage, bell pepper, paneer (if using), green chilies, coriander, black pepper, lemon juice, and a pinch of salt in a bowl.

   3 minutes

   Squeeze out excess moisture from veggies for non-soggy rolls.