• Dry roast black urad dal and white urad dal until aromatic and golden brown. Transfer to a plate and let cool.
• In the same pan, dry roast rice and almonds until the rice starts changing color.
• Add pepper, cumin seeds, and fenugreek seeds. Roast until the rice turns golden brown. Transfer and cool.
• Add coconut and garlic to the pan and roast until the coconut turns golden brown. Transfer and cool.
• Keep almonds and garlic aside. Grind the remaining roasted ingredients to a coarse powder.
• Add almonds, garlic, and salt. Grind again to a fine powder.
• Cool completely and store in an airtight container.

How to Prepare Kanji

• Mix required kanji podi with water and whisk well to avoid lumps.
• Bring water to a boil and add the prepared mixture.
• Cook on medium flame, stirring continuously, until the kanji cooks well and turns glossy.
• Switch off, allow it to cool slightly, then add whisked buttermilk and mix well.