Roughly grind together the cloves, cinnamon, cumin and peppercorns and add to the water. Bring to a boil. Let the water boil for at least 10 mins, until it takes up the yellow tinge of the cumin seeds.
Add sesame and salt and boil for a further 2 minutes.
Add green chilies and oil. Take care as the boiling chilies can irritate the throat and eyes. Let it boil for 3-4 minutes more.
Add the sodium bicarbonate. This will make the water frothy.
Turn off the heat and immediately add the flour, constantly stirring. The resultant dough should be lump-free and semi-solid. If there appears to be lots of lumps then break them up using a large fork. If the dough has become too solid then add more warm water. If it seems to be very runny, wait for a few minutes before adding any more flour, as sometimes the extra water is absorbed by the flour and you will still get semi-solid dough.
Transfer the dough into a wide deep plate. Let it cool a little and then using wet and oiled palms and some more dry rice flour, take a fist full of dough and knead it until it is smooth. Shape this into little discs. When pressed for time, form larger discs and make a hole in the middle.
Place in another oiled container that will fit into a steamer comfortably. Leave enough space in between to let the steam circulate freely. Re cook the kneaded dough in the hot steamer for a further 20-25 minutes.
Serve piping hot drizzled with oil and a half a teaspoon of achaar masal.