For Dhekhla, add 1 cup roasted rice, 1/2 cup roasted toor daal, 1/2 tsp fenugreek powder to a mixer and blend well in semolina kind of texture. Keep aside.

Add 1 cup kadwa vaal in a bowl and mash it roughly.

Add 1 cup water, 1 tbsp oil, salt as per taste and 1 tbsp red chilli powder to a pan. Cover & let it come to a boil.

Add the roasted rice-toor daal powder. Mix well and allow it to cook. Let it remain on low flame.

Mix mashed kadva val, 1 tsp cumin-coriander seeds powder, 1 tsp ginger-garlic-green chilli paste, salt as per taste, 1/2 tsp sugar, 1/2 tsp turmeric powder in a bowl. Add this to the cooked roasted rice-toor daal mixture. Mix well, cover and let it steam.

Make laddoo size balls of this mixture.

Boil water in a thick vessel. Place the balls in a plate, keep the plate in the vessel, cover and let them steam. Once steamed, put off the gas and let them remain covered for around 5 minutes. Then remove on a plate and let them cool.

Once cooled, cut them in half from the center.

Heat 4 tbsp oil in a pan. Add 1 tsp cumin seeds, 8-10 curry leaves, 1/2 tsp asafoetida, 2 tbsp sesame seeds and let them roast. Add chopped coriander leaves and mix well.

Add the half cut balls and let them coat the balls well.

For making Garvanu, melt 1 tbsp homemade ghee in a pan. Add 2 tbsp wheat flour and roast well.

Then add 1 cup milk. Stir continuously and remove all the lumps. Add 1 tbsp sugar, 1/2 tsp cinnamon powder, 1/2 tsp cardamom powder, pinch of salt, mix and let it thicken. Serve Dhekhla with Garvanu.