Wash 3 cup murmura with some water.

Take washed murmura into mixing bowl. Add curd into murmura and mix well.

Cover and rest mixture for 5-7 minutes, so murmura absorbs curd easily.

Then add ginger paste, green chilli paste, fennel seeds, white sesame seeds, hing, turmeric powder, coriander powder, red chilli powder, salt to taste, garam masala, sugar, lemon juice, oil and some coriander leaves. Mix well.

Sprinkle some water and knead dough for vada.

Now wet your hand and Take small portion of dough, sprinkle some sesame seeds and flatten it out with your fingers. Apply some water on vada upper surface.

Heat oil in a pan, add vada and fry them on medium flame. Flip it in between for even browning.

When it is crispy and golden brown from both the sides. Remove it to the wire rack.

Serve murmura vada with coriander-coconut chutney and masala tea.

In a mixture jar, add fresh coriander leaves, coconut, green chilli, garlic, ginger, roasted chana dal, curry leaves, sugar, hing, salt, lemon juice, some ice cubes and very less water. grind it into smooth paste.

Coriander-coconut chutney is ready.