Soak urad dal for at least 6 - 8 hours
Then wash it properly, until the water comes out clean, then grind it with 1 tbsp ginger and half of chopped green chillies, into a fine paste, add little water if required, add heeng and mix it nicely with hand for 5 minutes, until becomes light in weight, the batter should be thick
Keep the chopped dry nuts, raisins and chironji in a bowl, for stuffing, mix them well
Meantime heat oil in a kadai for deep frying, first on high flame, then make the flame medium, take some water with salt to soak the gujia badas
Take a plastic sheet, sprinkle some water on it, take a ball from the batter and put it on the wet sheet, flatten it a little with wet hands place the stuffing on one side
And fold it from another, thus making like a half moon, in the same way make all the badas
Now slowly slide the ready gujia shaped bada in the hot oil one by one, fry them on medium heat, by turning them at regular intervals, until becomes light brown, when done then take them out and put directly in the salted water, soak them in the water for at least half an hour
Now blend curd in a bowl with salt, little black salt and sugar, squeeze out the extra water from the bada, very gently so that it doesn't break, then dip it in the curd, coat with curd nicely and then arrange in a serving plate, prepare and arrange more badas like this. Garnish with red chilli powder, jeera powder, green chutney, tamarind chutney, you can serve in two different ways, one with chutneys and the other without chutneys, garnish with some chopped coriander on top
