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• Chana Dal1 cup
• Dry Red Chilli, Soaked4
• Asafoetida½ tsp
• Fennel Seeds1 tsp
• Salt¾ tsp
• Curry leaves1 sprigs
• Sunflower Oilfor deep frying
• Groundnut oil3 tbsp
• Cinnamon1½ inch
• Green Cardamom4
• Cloves4
• Kalpasi (Stone Flower)1 pieces
• Fennel Seeds1 tsp
• Ginger Garlic Paste1 tbsp
• Green Chilli3
• Poppy Seeds1 tsp
• Dry Red Chilli4
• Coconut¼ cup
• Water¼ cup
• Sunflower Oil3 tbsp
• Green Cardamom2
• Cloves2
• Bay Leaves1
• Cinnamon1 inch
• Kalpasi (Stone Flower)1 pieces
• Curry leaves2 sprigs
• Mint Leaves2 tbsp
• Coriander Leaves2 tbsp
• Onion160 grams
• Ginger Garlic Paste1 tbsp
• Tomato, Diced160 grams
• Salt2 tsp
• Turmeric Powder1 tsp
• Kashmiri Red Chilli Powder2 tsp
• Coriander Powder1 tbsp
• Water2 cup
• Coriander Leaves1 tbsp
• Dosa Batter2 cup
• Baking Soda1 tsp
• Turmeric3 grams
• Curd¼ cup

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