* 1 cup dry rice, cooked and cooled * 1 tsp sugar * 1/2 tsp salt * 1 tsp sesame oil * 1 tsp rice wine vinegar * 1 large cucumber * 1-2 carrots * 1 bell pepper * 1/2 cup chickpea flour/gram flour * 2-3 chili peppers * 1 tsp Kala Namak * 1/2 tsp ground pepper
### Instructions
1. Slice the veggies (cucumber, carrot, bell pepper) into long 1/2 inch wide strips and set aside. 2. Drizzle a few drops of oil on a heated 10 to 12-inch non-stick pan. Turn down the heat to low and pour the chickpea batter into the pan. Spread it into a large circle so it fills the pan. 3. When the bottom is cooked, flip it over with a spatula. Cook for another minute and take it off the pan and Cut it into ½ inch wide strips. and set aside. 4. Season the rice with sugar, salt, sesame oil and rice wine vinegar and mix well. 5. Place a sheet of nori or Kim sheets on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of cooked rice over the top , leaving about 2 inches uncovered on one side of the kim. 6. Place the a few strips of the veggies and a couple chickpea omelet slices on one side. 7. Use both hands to roll the mat (along with the Kim and rice) over the fillings. Press the roll over the mat to make it tight and seal it well. 8. Repeat for the rest of the rolls. 9. Slice it up and serve it with your favorite soy sauce dip.
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### Ingredients
* 1 cup dry rice, cooked and cooled
* 1 tsp sugar
* 1/2 tsp salt
* 1 tsp sesame oil
* 1 tsp rice wine vinegar
* 1 large cucumber
* 1-2 carrots
* 1 bell pepper
* 1/2 cup chickpea flour/gram flour
* 2-3 chili peppers
* 1 tsp Kala Namak
* 1/2 tsp ground pepper
### Instructions
1. Slice the veggies (cucumber, carrot, bell pepper) into long 1/2 inch wide strips and set aside.
2. Drizzle a few drops of oil on a heated 10 to 12-inch non-stick pan. Turn down the heat to low and pour the chickpea batter into the pan. Spread it into a large circle so it fills the pan.
3. When the bottom is cooked, flip it over with a spatula. Cook for another minute and take it off the pan and Cut it into ½ inch wide strips. and set aside.
4. Season the rice with sugar, salt, sesame oil and rice wine vinegar and mix well.
5. Place a sheet of nori or Kim sheets on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of cooked rice over the top , leaving about 2 inches uncovered on one side of the kim.
6. Place the a few strips of the veggies and a couple chickpea omelet slices on one side.
7. Use both hands to roll the mat (along with the Kim and rice) over the fillings. Press the roll over the mat to make it tight and seal it well.
8. Repeat for the rest of the rolls.
9. Slice it up and serve it with your favorite soy sauce dip.
[Source](https://www.instagram.com/reel/CvsHu34KkY9/)