For batter -
In a bowl add soaked Barnyard millet, curd and soaked sago pearl, rock salt, sugar, transfer this into a grinder jar and grind it into a smooth paste. Then transfer the paste into a bowl, add 1tbsp sago pearl, green chilli chopped, coriander leaves, ginger, raisins and mix it well, batter is ready.

For soaking water -
In a bowl add curd, water, rock salt, sugar and mix it well.

For Chutney -
In a bowl add green chilli, coriander leaves, mint leaves, cashew nuts, rock salt and curd and transfer this into a grinder jar and grind it into a smooth paste. Chutney is ready.

For curd mixture -
In a bowl, add curd, rock salt, sugar and mix it well. Curd mixture is ready.

For Tadka -
Heat oil in a tadka pan, add cumin seeds and let it splutter well then add cashew nuts, raisins, green chilli and saute it well. Tadka is ready.

For frying Vada -
Now take prepared batter add fruit salt with little water and mix it well. Heat oil in a kadai, fry small portion of the batter in medium hot oil, fry the vada on slow flame until it's cooked from inside and remove it on a kitchen tissue pepper

Now dip the fried vada into the curd water and soak it for 20-25 minutes.

Then gently squeeze the vadas and arrange in a serving plate and garnish it with curd mixture, green chutney on top of it