In a mixture jar, add rice, toor dal, and chana dal. Grind it into a coarse powder.
Add it into an air-tight container and store it for 6 months in the refrigerator.
Now in a pan, add oil, carom seeds, cumin seeds, and hing. Sauté for a minute.
add ginger, garlic, and green chili paste. Sauté till its raw smell goes away.
Then in a bowl, take sour curd, salt, turmeric powder, and red chili powder. Mix well.
Add curd and spices mixture into pan and stir continuously on low flame till oil releases from its sides.
Then add ½ cup water and bring it to boil.
Now add 1 cup of prepared flour and stir well with wooden sticks.
Stir continuously until the flour absorbs all the water.
Then add ½ cup water and mix well. The mixture turns slightly liquid consistency.
Take out mixture into a bowl.
Now heat water in a pressure cooker, and place a bowl in it: cover and cook flour on medium heat for 2 whistles.
When pressure cooker cool down, check the flour and take out it into plate.
Lastly, topped with pickle masala and peanut oil. Serve it hot.