Tendle Paan/ Ivy Gourd Ambado with Ground batter .
Soak Raw rice n dhal for 2 hours !
Grind red chillies , grated coconut n tamarind to a fine paste n then add the soaked rice n dhal n grind to a Semi coarse paste. Remove it n add salt .. the batter has to b thick .. add in the chopped leaves n mix well .
Heat oil , now take handful of batter n shape it to round balls n flatten a little .. n drop it in hot oil one by one .. around 4 to 5 balls at a time n deep fry in oil till golden brown !