**Grind soaked dal** with ginger & chili to a thick batter. Whisk till fluffy.

**Deep fry** spoonfuls of batter till golden. Soak vadas in warm water for 20 mins.

**Squeeze gently** to remove excess water. Arrange on serving plate.

**Top with whisked curd**, chutneys, and sprinkle spices.

**Garnish** with boondi & coriander. Serve chilled.