In a mixture jar, add green chilli, ginger, garlic cloves, cumin seeds, and coriander seeds. Without adding water grind it into a coarse paste. Keep it aside.

Now in a bowl, add murmura and soak it in water for 5 min. squeeze water from the murmura and take it out into a mixing bowl.

Then mash soaked murmura with your hand so it will easily bind into the vada mixture.

Add chopped methi leaves, coriander leaves, onion slices, grinded masala, white sesame seeds, turmeric powder, salt, hing, red chilli powder, dry mango powder, sugar, and sugar oil. mix well.

Then add gram flour gradually and bind the vada mixture into a dough form.

Now grease your hand slightly and make thin and flat vada. Make all vada into the same way.

Heat oil in a pan, add vada into hot oil and fry it on medium flame till it becomes golden brown and crispy from both sides.

Serve hot methi vada with dahi-coriander chutney.

Add coriander leaves, ginger, green chilli, jeera, black salt, salt, and chaat masala in a mixture jar. Without adding water grind it into a coarse paste.

Now in a bowl, add curd and whisk it and make it smooth.

Then add grinded paste and mix well.

Dahi-coriander chutney is ready. Serve with vada.