Take sprouted Mothe. Heat oil in cooker. Put tadka of jeera and add mothe. Add dhaniya, haldi, ginger, green chilly and half of the salt, garam masala and red chilly powder. Put water. Cover it with lid. After 1 whistle switch off the gas. The mothe should be dry. Soak the urad dal overnight. Grind the dal in grinder without adding water and beat till it becomes light and fluffy.

Heat the oil in a kadahi. Take a thin and wet cloth. Spread it over a chakala. Put some batter on the cloth and make round Vadas. Keep a tsp. of mothe in a side of Vada. Lift up the cloth from a corner and turn it by overlapping the stuffing of Vada while giving the shape of Gujia. 

Slightly wet your right palm, lift the gujia and drop in the oil. Fry to a golden brown color. Soak it in water for 1 hour. Squeeze the Vadas.

Add sugar to the curd and beat it. Decorate the Vadas in a plate. Put curd and imli ki chatni. Sprinkle roasted jeera and rest of the salt, garam masala and red chilly powder. Sprinkle coriander leaves. Serve chilled.