In a pan, firstly dry roast the coriander seeds in a low flame until it turns brown in colour.
Then add poppy seeds, bay leaves, dagad phool (lichen), sesame seeds, and grated coconut. Roast all the ingredients together till they turn dark in colour. Make sure to keep stirring to avoid burnt spices. Once roasted, shift them into a plate and keep aside.
In the pan, dry the javitri, black cardamom, cinnamon stick, black pepper, whole red chilli (optional), fenugreek seeds (optional), green cardamom, cloves, fennel seeds, cumin seeds and rock Hing. Roast until brown and mix to the above spices.
Once the roasted spices cool down, blend them in the mixie to make a powder. Store in airtight container.