Sift the flours with salt into a bowl. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for half an hour.
For the stuffing, drain and boil the dal in sufficient water till just done. Ensure that the dal grains do not get mashed. Drain completely and set aside.
Heat a non stick pan and dry roast green cardamoms, cumin seeds, cinnamon, cloves, red chillies and ginger and sauté till fragrant.
Cool and grind. Add the dal and salt and grind coarsely. The mixture should be dry.
Divide the dough into small lemon sized balls. Stuff each ball with a little of the stuffing mixture and roll into round balls. Apply a little oil and roll into small puris.
Heat sufficient oil in a kadai. Gently slide in the puris, one by one, and deep fry till golden on both sides. Drain on absorbent paper and serve hot with cholar dal.