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Pick the leaves of chandi and remove the midrib and keep aside. Make dal paste as described in usiliyal. Spread this paste on each leaf and roll them into long cylindrical pieces.
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Place the leaf preparation on the idli plate and steam them in a cooker. Remove these pieces and cut into small bits. Then heat oil in a fry pan add some mustard seeds. Add these cooked pieces and roast until they turn crisp.
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