Ingredients
For the covering

Rice flour                          1 cup
Salt                                     to taste
Oil                                       1 tsp

 For the filling

Carrot                                 1 medium sized
Onion                                 1 medium sized
Garlic                                  3 -4 cloves
Ginger                                1 inch piece
Green chillies                   3-4
Capsicum                          1 medium sized
Channa dal (roasted)      1/4 cup
Oil                                        1 tblsp
Cumin seeds                    1/2 tsp
Amchur powder                1/2 tsp
Salt                                      to taste


Method
   For the filling                       
Peel and grate carrot.
Deseed and chop the capsicum finely.
Chop the onion, garlic, ginger, and  green chillies  as finely as possible.
Make a coarse powder of the roasted channa dal.
Heat  1 tblsp of oil in a pan, add the cumin seeds,fry and add the onion, ginger, garlic and green chillies.
Saute for a few minutes.
Add the capsicum and carrot and cook for a few more minutes.
Add the channa dal powder, salt and amchur powder.
Remove from heat and cool.

For the covering
Boil 1 cup of water.Add 1 tsp of oil and salt to taste.
While the water is boiling, add the rice flour little by little ,stirring continously to avoid lumps.
Cook for 3-4 minutes over a slow flame.
Remove onto a plate and keep covered with a wet cloth for a few minutes.
When a little cool, knead with your palm to a smooth dough.

To proceed
Make lemon sized balls from the dough.
Lightly oil your palm and spread each ball into a round disc by pressing the dough with your fingers.
Place sufficient filling into each, and fold into a half moon shape. Press the edges firmly with your fingers and seal.
Heat water in an idli pan or a steam pot and steam the crescents for 10 - 15 minutes.
Serve hot with any  chutney of your choice.