|For the batter|
|Bengal gram||1⁄4 Cup (4 tbs) (Chana Dal)|
|Masoor dal||1⁄4 Cup (4 tbs) (Split Red Lentils)|
|Urad dal||1⁄4 Cup (4 tbs) (Split Black Lentils)|
|Yellow moong dal||1⁄4 Cup (4 tbs) (Split Yellow Dal)|
|Parboiled rice||3⁄4 Cup (12 tbs)|
|For other ingredients|
|Sour curd||1 Cup (16 tbs)|
|Methia keri sambhaar||1 Tablespoon (Gujarati Pickle Masala)|
|Black chana||1⁄2 Cup (8 tbs), boiled|
|Red chilli powder||1⁄2 Teaspoon|
|Jaggery||1⁄4 Cup (4 tbs), grated (Gur)|
|Sodium bicarbonate||1⁄4 Teaspoon|
|Almond leaves/Banana leaves||16 Small|
1 In a bowl, combine all the dals and rice.
2 Wash well.
3 Dry on a kitchen towel.
4 In a grinder jar, grind to a coarse powder.
5 In a bowl, combine sour curd , about 1/2 cup water to the dal and make a thick batter.
6 Keep aside for 4-6 hours.
7 Add the methia keri masala, chilli powder, jaggery and salt t the dal mixture and mix well.
8 Add in soda bi carbonate and mix well.
9 Roll each leaf to make a small cone and secure the edges using a tooth pick.
10 Place a few boiled chanas in each cone.
11 Pour some batter into each leaf cone.
12 Steam in a hot steamer for 10-12 minutes.
13 Serve hot with a chutney, mint chutney is a good option.