Wash the dals and rice together. Drain and leave to dry in the sun. Grind coarsely in a mixer or a hand-grinder, Add all the ingredients from ground chillies to salt and a little water to this flour. Mix well, till it attains pouring consistency. Cover the mixture firmly. Set aside for 6 to 8 hours. In a large, heavy-bottomed vessel, heat the oil, add mustard seeds, and when they begin to crackle, add asafoetida, raisins and sesame seeds. Pour in the batter remove from the fire. Bake in an oven, on moderate heat 40-50 minutes. Slice and serve With date and tamarind chutney.