For the moong dal batter
To make {span class="bold1"}stuffed moong dal and potato rolls{/span}, clean, wash and soak the green moong dal in a deep bowl in enough water for 2 to 3 hours. Drain well.
Combine the green moong dal, green chillies, curds and approx. ¼ cup of water in a mixer and blend till smooth.
Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Keep aside.
For the potato stuffing
Heat the peanut oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and green chillies and sauté on
sauté on a medium flame for 1 minute.
Add the potatoes, coriander, chilli powder, dried mango powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Divide the stuffing into 4 equal portions. Keep aside.
Heat a non-stick tava , sprinkle a little water on it (it should sizzle immediatetly) and wipe off using a wet piece of cloth.
Pour 1big spoon of the batter on the tava and spread in a circular motion to make a thin chila.
Smear 1 tsp of peanut oil on the edges of the chila and cook till it turns light brown in colour from both the sides.
Spread a portion of the potato stuffing evenly over the chila using a spatula and cook till the chila turns golden brown in colour.
Fold over using a spatula, while pressing it lightly to make a flat roll.
Repeat with the remaining batter and stuffing to make 3 more rolls
Cut each stuffed moong dal and potato rolls
Moong DAL potato roll Is ready to serve