Heat oil in the pan. Temper mustard seeds. Pour the batter, add turmeric powder, chilly powder, asafoetida, sugar and salt. Keep stirring and bring it to a boil. Then continue to cook it for 5-6 minutes. The mixture will thicken. Take it off the flame. In a tadka pan, temper mustard seeds and once you take it off the flame, add chilly powder.