Mix besan, semolina, salt, red chilli powder and turmeric powder in a mixing bowl.

Add green chilli, grated ginger and garlic and one bowl of water. Whisk it thorougly for 2-3 minutes. Then add another bowl of water and mix. Make a lump free mixture. Add remaining 1 bowl of water and mix.

Wash, peel and chop onion, ginger and garlic.

Heat oil in a wok. Add mustard seeds and cumin seeds and when cumin seeds splutter put finely chopped onions and fry till translucent.

Now put besan mixture and let it boil. Keep stirring while boiling. Now slow the flame and let the mixture turn to thick. When the mixture start leaving the sides of pan and turn lumpy. Switch off the flame.

Grease a thali and pour the hot mixture on it and tap it to flatten. Leave it for 30 minutes to set. Now take another plate and turn the mixture thali on It and tap it will come on other thali as like cake. Cut its sticks.

Heat oil in a wok. Add mustard seeds and sesame seeds. When seeds splutter put sticks on it and shallow fry till crispie golden. Flip the side and fry from other side also.

Serve hot with coriander Cilantro sauce