Start heating the water in a large pan.
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(eno). This will make the water frothy.
Turn off the heat and immediately add the flour, stirring constantly. 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, adding a small cup of cold water will assist the cooling. Using wet and oiled palms take a fist full of dough and knead it until it is smooth. Dipping palm in dry rice flour can also help. Shape this into little discs. If you are short on 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.