Rinse 2 cup masoor dal in water a couple of times. then soak overnight or for at least 4-5 hours.

Now drain daal very well. add to a grinder jar along with pinch of hing.

Select the softest and youngest leaves, they taste the best.Cut the central stem and remove the hard part.

Wash them thoroughly and pat dry.

In a bowl add masoor daal paste. Also add salt and red chilli powder,Coriander powder, Amchur,Cumin Powder and Ginger Garlic paste.

The batter should not be thick nor runny. If needed add some more water..

Place one leaf on a flat surface. The glossy and smooth part facing down. Spread the batter on top

Now start rolling them from one end. Keep applying the batter in the inner side also

Now repeat this with another set of leaves. And keep them ready to be steamed. Heat water in a vessel.

Placed the rolls on dhokla stand or you can use a wire mash or steel plate with holes too.

Let them cool down and come to room temperature. Now cut them into slices using a sharp knife. If you try cutting them while still hot they might break

Heat oil in kadhai. and fry them for a minute on both sides till crisp and brown.

Sprinkle some chat masala on it and serve hot with mint chutney