Firstly roast the jaun and chana in a big kadhai for 40-50 min on slow gas.

Keep stirring til it turns light brown

Then grind it to a fine powder in the mixer jar in small batches. Now strain it from the aattaa channi. Continue grinding and straining. Now keep the final remains on the terrace wall in a small bowl for the birds

Now transfer the fine powder to an airtight containers

While consuming add 2 tbsp of the above powder to a glass of water (200 ml). Add 1 tsp of rock salt and mix well