Roast the urad dal in a little oil till it turns red in color. Roast the red chillies in a little oil till it turns crispy. Similarly, roast the sesame seeds also separately. Note: All the items are to be roasted separately.

If you are using asafoetida powder, it is convenient. But if you are using asafoetida in the lump form, it is to be roasted in oil. The lump has a better flavor over the powder.

In a mixer grinder, grind together the roasted urad dal, red chillies, sesame seeds, asafoetida powder (or the roasted lump of asafoetida) and salt. The powder should be neither too fine nor too coarse.

Store the powder in a container and use it each time by mixing oil.