Measure and keep all ingredients ready. Heat ½ teaspoon of oil in a pan, add red chillies. Roast them in low flame for 2 minutes until it turns crisp. Add hing and give a quick stir. Remove from pan once done and cool it down.

In the same pan, roast urad dal and bengal gram dal in a medium low flame until golden brown. Remove from the pan once done and set aside.

Again in the same pan, roast sesame seeds in a medium low flame until nice aroma comes and it starts spluttering. Remove from the pan once done and set aside.

Firstly, blend roasted red chillies, urad dal, bengal gram dal, hing/asafoetida and salt. Grind all together to a coarse powder.

Then add roasted sesame seeds and grind it until it mix well with other powdered dals. Don't grind sesame seeds for a long time as it may leave out oil.

Transfer the ground powder to a plate and spread it. Add jaggery powder and mix well with a spoon. Cool it down and store in a air tight container.