In a pan, add dal and rice and roast for 2 minutes. Cool down the mixture and add and grind it into a coarse powder.

Vada flour or premix is ready. Store it in an airtight container for upto 6 months or more in the refrigerator.

In a mixing bowl, add vada flour. Add buttermilk gradually and make knead the dough.

Now cover the dough and rest it for at least 6 hours or overnight for fermentation.

After resting time, the dough is slightly soft and becomes frothy.

Now add turmeric powder, salt, hing, green chili paste, ginger paste, ajwain, white sesame seeds, and coriander leaves. mix well

Then add baking soda and pour hot oil into it to activate it. mix well.

Now, grease your palm with water and make round disc shape vada. You can also make vada on wet cotton cloth.

Heat oil in a pan, add vada and deep-fried on medium-low flame.

Take out fried vada on a wire rack or tissue paper and serve with green chutney.

In a mixture jar, add coriander leaves, green chili, ginger, roasted chana dal, roasted cumin powder, chaat masala, black pepper powder, salt, lemon juice, sugar, and curd.

Add some water and grind it into a smooth paste.

Green chutney is ready. Serve it with vada.