Soak urad dal for 2 hours in water, strain and grind to a coarse paste with ginger and green chillies.
Select the softest and youngest leaves, cut the central stem and remove the hard membranes using a knife.
Wash them thoroughly and pat dry with a kitchen towel and keep aside.
In a bowl mix besan, salt and red chilli powder, coriander powder, amchur powder and cumin Powder.
Add Ginger paste and little water and make a paste.
Do not add all water at once, add little at a time and keep stirring to make a lump free batter. The batter should not be runny, it should be on the thicker side.
Similarly add all dry spices and salt in urad dal batter and bring to the required consistency
Place one leaf on a flat surface, the glossy and smooth part facing down.
Spread the urad dal batter generously on the leaf,
Place another leaf on top of it and keep doing this for 5-6 times.
(If you have large leaves you can stop after placing 4 leaves.)
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 make more rolls and keep them ready to be steamed.
In the similar manner make arbi besan batter rolls.
Heat 2 glasses of water in a vessel and steam all the rolls on a strainer covered with a lid for at least 15-20 minutes on high heat.
They become non sticky after steaming.
Let them cool down and come to room temperature. Now cut them into slices using a sharp knife.
Heat oil in a wok or kadhai and fry them on both sides till crisp and brown turning occasionally.
Remove them on an absorbent paper
Sprinkle some chaat masala on it and serve hot with lemon wedges and mint chutney.
My tip - 1. You can add ajwain or carom seeds, hing or asafoetida and even til or sesame seeds to the batter
2. If you try cutting them while still hot they might break
