Recipe

Instructions:
Heat the water, salt, baking soda, and Toor seeds in a bowl.
Stir the Toor seeds and let them soak for 8 to 10 minutes.
Prepare ginger, green chillies, red chillies, and green garlic.
Finely chop the leaves of green garlic and crush the white portion with the green chillies to make a paste.
Once the paste is ready, proceed to the next step.
Heat water in a thick-bottomed pan.
Add turmeric powder, asafoetida powder, sesame seeds, oil, chopped green coriander, chopped leaves of green garlic, jaggery, ginger, garlic, and green chilli paste.
Remove the Toor seeds from the bowl and add them to the pan. Stir properly. Adjust the gas flame to low.
Add rice flour and sorghum flour, and mix properly.
For two minutes, sauté the food in the covered pan over low heat.
After 2 minutes, put a frying pan or non-stick Tavi under the pan.
1)   Preparation of Tomato Mint Chutney:
Heat oil in a pan. Once hot, add the garlic cloves and stir. Fry until golden brown.
Add dry Kashmiri red chillies and stir. Add tomatoes and a little salt. Mix well.
Cover the pan and let it cook on low heat until the tomatoes become soft.
Add Jaggery. Turn off the gas.
Once cooled to room temperature, grind the mixture without adding water.
The chutney concludes once it reaches the blend.
2)   Finishing the Toor seeds Khichu and Serving:
Once the khichu is ready, let it cool for 5 to 7 minutes.
Shape the khichu into dhekras (cookie shapes) using oil-greased hands.
Heat oil in a pan. Once hot, fry the dhekras one by one until golden brown.
Stir occasionally during frying.
The frying process takes about 5 to 6 minutes.
Once fried, the dhekra is ready to be served with tomato-mint chutney.
Tips:
Soak Toor seeds properly for a soft texture.
Allow the dhekra to cool slightly before shaping to avoid burns.
Cautions:
Be cautious of hot surfaces and oil to avoid burns.
Watch out for oil splatters during frying.
Take care to prevent overcooking or burning ingredients.
Be aware of steam burns when uncovering pots.