Separate stems from dasheen leaves, wash them thoroughly and then roll them with a rolling pin to flatten

Mix flours together in a large bowl, add in spices and seasonings. Mix so that they are distributed evenly.

If urad dhal was used instead of flour, it can be blended in a blender or food processor with water (just enough to cover the dhal) and then used as liquid to start bringing the mixture together.

If not, water can be used to make the mixture into a loose paste.

Paste a thin layer of the batter onto a leaf and layer another onto it, repeating the process.

After stacking about 10-12 leaves together, roll into a tight log.

The log can be frozen at this point, wrapped in foil or cling wrap. If you are using it right away it is cut into circles and pasted on both sides with a small amount of the batter before frying.

Shaeenas are fried at medium heat until golden brown (I usually break the first one to ensure it's cooked and adjust the heat if needed)

Serve hot with some tamarind chutney!