In a mixer jar, add 3–4 green chillies, 1-inch piece of ginger, 4 garlic cloves, and 1 tsp cumin seeds. Coarsely grind them without adding water. Keep the paste aside.

In a mixing bowl, add ¼ cup curd and 3 tbsp jaggery. Mix well until the jaggery completely dissolves.

Now add the prepared green chilli-ginger-garlic paste, ½ tsp turmeric powder, salt to taste, ½ tsp red chilli powder, a pinch of hing, ½ tsp ajwain, ½ tsp garam masala, 1 tsp kasuri methi, 1 tsp fennel seeds, 2 tbsp white sesame seeds, 2 tbsp oil, and ½ cup chopped coriander leaves. Mix everything well.

Add 1½ cups bajra flour, ¼ cup wheat flour, and ¼ cup rava (semolina). Mix thoroughly.

Add about ¼ cup water or as required, and knead a semi-soft dough for the vada.

Cover and let the dough rest for 10 minutes.

Take a portion of the dough and roll it into a large ball. Roll the dough into a medium-thick roti, then cut out round vadas using a glass or bowl (refer to the video).

Prepare all the vadas in the same way.

Heat oil in a pan. Add the vadas and carefully splash hot oil over them so they puff up. Then lower the flame and fry the vadas on medium heat until they turn crispy and golden brown on both sides. Fry all the vadas similarly.

Serve hot bajra vadas with chutney.