In a bowl, add gram flour and rice flour.
In a pan, add coriander seeds, cumin seeds, fennel seeds, cloves, and cinnamon. Dry roast them on low flame.
Transfer the roasted masala to a mortar and pestle, and crush it into a coarse powder.
In the flour mixture, add the coarsely ground powder, turmeric powder, red chilli powder, hing, ajwain, green chilli paste, ginger paste, salt, garam masala, white sesame seeds, papad khar, and hot oil. Mix well.
In tamarind water, add jaggery and mix well.
Gradually add the tamarind-jaggery mixture to the flour mixture and make a thick batter.
Cover and let it rest for 25-30 minutes.
Sprinkle some water over the batter and rub it for 2-3 minutes. Set it aside.