Step-by-Step Instructions

1. 1.Roast Urad Dal

   Put the fire on very low heat. Take half the quantity of Urad Dal and dry roast it for about 10-15 minutes until it turns aromatic, golden brown, and becomes light in color. Transfer the roasted dal onto a spread newspaper to cool, allowing the newspaper to absorb any moisture.

2. 2.Roast Remaining Urad Dal

   Repeat the roasting process for the remaining Urad Dal in the same manner until golden brown, light, and aromatic. Spread this also along with the other Urad Dal onto the newspaper to cool.

3. 3.Roast Channa Dal

   Next, take half the quantity of Channa Dal and roast it for 10-15 minutes on very low heat until it turns crisp, aromatic, and golden brown. Spread the dal onto the newspaper to cool, ensuring any moisture is absorbed.

4. 4.Roast Remaining Channa Dal

   Roast the other half of the Channa Dal in a similar manner until it is crisp, aromatic, and golden brown. Spread it on the newspaper to cool.

5. 5.Roast Dhania (Coriander Seeds)

   Add the 1 kg of Dhania (coriander seeds) to the pan. Roast it on low heat until it becomes darker in color and aromatic, and starts spluttering. Once done, switch off the flame and allow it to cool off on the newspaper.

6. 6.Roast Methi Seeds (Fenugreek Seeds)

   Start roasting the Methi seeds. Once they splutter and turn reddish-brown, stop cooking and cool them off on the newspaper.

7. 7.Roast Jeera (Cumin Seeds)

   Next, add the Jeera (cumin seeds) to the pan. Toast it until it splutters, changes color, becomes light, and aromatic. Transfer it to the newspaper to cool.

8. 8.Roast Peppercorns

   Roast the peppercorns in a similar manner. This takes about a few minutes. It turns from dark black to gray and starts popping. Once done, cool them off on the newspaper.

9. 9.Roast Curry Leaves, Add Hing and Turmeric

   Add the green curry leaves to the pan and roast them until they become dehydrated, crisp, and moisture-free. At this point, switch off the flame. Add the Hing (asafoetida) and Turmeric powder, mixing them in the residual heat until well combined.

10. 10.Fry Badige Red Chillies (First Batch)

    Drizzle a little bit of oil into the pan. Add half the quantity of Badige Red Chillies. Fry them slowly, pressing them, until they crisp up, become aromatic, and turn darker in color. Stop frying and allow them to cool on the newspaper.

11. 11.Fry Badige Red Chillies (Second Batch)

    Take the other half of the Badige Red Chillies. Drizzle a little bit of oil like you did before. Dry roast them until they become crisp, aromatic, and darker in color. Stop frying and allow them to cool on the newspaper.

12. 12.Toast Dry Coconut

    Lastly, add the desiccated grated coconut to the pan. Toast it until it becomes slightly brownish and crisp. Ensure you do not burn the coconut. Allow the dry coconut to cool off in the pan itself; do not mix it with the rest of the masalas yet.

13. 13.Grind All Ingredients

    Once all the roasted ingredients (except the toasted coconut) have cooled completely, start grinding them together in a mixer grinder. Grind until a fine, homogeneous powder is formed. In the end, add the desiccated coconut and mix well to ensure it blends evenly with the powder.