Keep all the ingredients ready
Set a heavy bottomed pan on medium heat
When the pan is hot add the mustard seeds and the urad dal
As the mustrad begins to splutter, add the nut and roast them well
When the nuts are crunchy, add the curry leaves to crisp
Follow this with salt, asafoetida, chilli powder, turmeric and saute for a quick minute. ( be careful as the chilli powder tends to burn)
Add the jowar flakes and mix well, so the flavourings coat the flakes well.
Remove from heat and allow it to stay in the heat of the pan for 5 minutes
Transfer to a dry airtight container to keep.
Use a dry bowl to remove the necessary amount. Any bit of moisture will make it go soggy.
Serve with a cup of tea or topping a salad.