Admin Post Ingredients: 1/4 cupchana 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 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) Other Ingredients: 12-16 small banana leaves (kele ka patta) (cut into small squares) Method: 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.