Ingredients
| Quantity | Measure | Ingredients | Description |
| 25 | Grammes | Butter | For the filling |
| 75 | Grammes | Cheese | For the filling |
| 3 | Tablespoon | Condensed Milk | For the filling |
| 20 | Grammes | Corn Flour | For the filling |
| 3 | Nos | Eggs | |
| 400 | Grammes | Flour, Rice | |
| 15 | Ml. | Milk | For the filling |
| 1 | Liter | Milk | |
| 1 | Teaspoon | Pepper Powder | For the filling |
| 1 | Pinch | Salt | |
| 1 | Teaspoon | Salt | For the filling |
| 2 | Bunch | Spinach (Palak) | For the filling |
Method
Mix the rice flour with salt, and put in a vessel, and make a hollow space in the middle. Add the eggs and milk, and beat the mixture until it becomes completely smooth. Beat and break all the lumps, until bubbles appear.
This is the batter, to make the pan-cakes. You have to spread the filling and fold the pan-cake.
The Filling:
First wash spinach, add salt and water, keep on the flame for ten to fifteen minutes. Drain well, and cut, and keep aside.
Melt butter in a saucepan, and add salt and pepper. Add milk, cream and flour. Stir till the sauce thickens. Then add cooked spinach and grated cheese. Keep on the flame till the cheese melts.
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