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1: In a bowl, soak one lemon sized portion of tamarind with hot water. Keep it aside.

2: In another bowl, add besan flour, chilli powder, rock salt, turmeric powder, water and whisk it into a smooth batter.

3: Heat a pan, add oil.

4: Add poppy seeds, fennel seeds and let it crackle.

5: Add the cashew and coconut and saute on a medium flame till it starts to turn golden.

6: Transfer it to a blender and blend it to a fine paste.

7: Heat a tawa, and make dosas out of the batter and roll them into logs forming a spiral on the inside and cut it into thick slices.

8: Heat oil in a kadai and fry the pinwheels till it turns golden brown and crispy and keep it aside.

9: Heat a kadai/pan, add oil and ghee.

10: Add the cinnamon, cardamom, cloves, fennel seeds and fenugreek seeds and let it crackle.

11: Add the garlic and saute for a minute.

12: Add the shallots and saute till it starts to turn soft.

13: Add the green chillies and curry leaves and saute well for another minute or 2.

14: Add the tomatoes and saute till it turns soft and mushy.

15: Add the masala powders and mix on a medium flame for a minute.