In a bowl, mix together besan, turmeric, ginger chili paste, chili powder, coriander powder, cumin powder, hing, rice flour, salt. Add enough water to make a thick batter.
Whisk well to remove lumps if any.
Heat a nonstick pan with oil, temper with mustard and sesame seeds.
Add finely chopped coriander leaves, saute well
Next, pour the batter and quickly keep stirring to cook the mix.
When the batter comes together, and is well cooked, takes about 4 to 5 mins, add it to a greased plate and set it well with a ladle.
Let it cool down or firm. Slice it into 2 inch squares and keep it ready.
Heat a Kadai with oil and when oil, deep fry the vadi and let it cook on both sides.
Drain with a slotted ladle and serve hot with green chutney.