Add the rice and lightly roast them for 5- 7 minutes, until they have heated up well.

Remove the rice and add all the dals/lentils. Roast them for 7-8 minutes, until they have heated up well and lost the moisture.

The reason to roast the grains is to get rid of the moisture and increase the shelf life of the flour.

Once the grains have cooled down to room temperature, transfer the ingredients in a dry grinder jar and grind the mix to a coarse flour (the texture should be like semolina). We are not looking for a fine powder like flour.

You may be required to do this in small batches to allow uniform grinding.

Transfer the Handva flour in a dry jar and store in a cool and dry place.

Use as required.