• 50 grams moong dal 
• 1 tablespoon fresh curds
• 2 green chilies 
• 1 teaspoon gram flour (besan)
• A pinch Asafoetida
• 1 tablespoon chopped coriander
• A pinch sugar
• 1/2 teaspoon lemon juice
• Salt to taste

1. Soak the moong dal in water for 2 hours. Drain.
2. Grind with the fresh curds and green chilies
3. Add the gram flour, asafoetida
4. Grease balana leaves lightly
5. Spread 1 tablespoon of the mixture on one leaf and cover with another leaf. Roast on a tawa (griddle) until brown spots appear on both sides.

* Serve hot with green chutney