Soak daal overnight or for few hours then blend all in processor except salt, methhi and bhhaji, should not put much water, just like vadas. Keep steamer on boil with water.
Add the bhaajis in daal mixture and mix well, grease appey pan, scoop 1 tablespoon of mixture and pour on each mould.
When the water is boiling put the pan in it and steam.
When done can temper with mustard seeds and curry leaves or serve as it is with sambhar and coconut chutney.