This nutritious recipe is a good snack item. Can be served with tea.
1/4 cup chana dal (split bengal gram)
1/4 cup masoor dal (split red lentil)
1/4 cup urad dal (split black lentils)
1/4 cup yellow moong dal (split yellow gram)
3/4 cup par-boiled rice (ukda chawal)
1 cup sour curds (khatta dahi)
1 tbsp methia keri sambhaar
1/2 tsp chilli powder
1/4 cup grated jaggery (gur)
salt to taste
1 tsp fruit salt
1/2 cup boiled kala chana (brown chick peas)
12-16 small almond leaves or
banana leaves (kele ka patta) (cut into small squares)
Combine all the dals and rice together and wash well. Drain and keep aside.
Dry on a kitchen towel and blend in a mixer to a coarse powder. Keep aside.
Add the sour curds and approximately ½ cup of water and mix well to make a thick batter. Cover and keep aside to ferment for 4 to 6 hours.
Add the methia keri sambhaar, chilli powder, jaggery and salt and mix well.
Just before steaming add the fruit salt and add 2 tsp of water over it.
When the bubbles form, mix gently. Keep aside.
Roll each leaf to make a small cone and secure the edges using a tooth pick.
Place a few boiled chanas in each cone and then pour a spoonful of batter into each leaf cone and steam for 10-12 minutes. Serve hot.