1) Keep steamer filled with water on boil 2) Devein leaves, clean and wash them 3) In a big bowl put besan, rice flour, salt, chilli powder, cummin powder, corriander powder, salt, sugar, lemon juice, baking powder and yogurt. Mix well to a thick batter, can add little water 4) Heat oil in a steel bowl add curry leaves, sesame, cummin and mustard seeds, let it splutter then add to the batter and mix well 5) Place a leaf on wrking table apply batter with brush all over the leaf place another leaf on it and apply batter till you get six leaves 6) Now roll the layers of leaves like swissroll, place the opening side on a metal plate or pot lid 7) Do the same for remaining leaves, when done put the plate for steaming till its done 8} Remove and let it cool, cut one centimetre slices and keep aside 9) Deep or shallow fry the slices and remove on strainer then lay them on tray with kitchen paper on it 10) Can serve deep fried or garnish them 11) Temper (make bagaar) mustard seeds, sesame, curry leaves and green chillies in a teaspoon of oil then pour over pantras and sprinkle grated coconut
