Wash the urad dal thoroughly and then soak it in water for 4 hours, or for 2 hours in warm water.
After soaking drain the excess water, and grind dal in a mixer grinder along with ginger, green chillies and hing into a smooth paste, add 2-3 tablespoon of water if required .
Add the salt to the dal mixture and whisk with your palm to make it fluffy.
Pour a small portion in a bowl of water, if it floats, its done, keep aside.
Heat oil in a kadhai for frying gujhiyas .
Now place a wet muslin cloth on a flat surface, take portions from the batter and then spread it with light pressure of your fingers on the cloth like a small round tikki.
Put some chopped cashews, grated coconut, chironji ginger, chillies, coriander leaves and raisin pieces in the centre and then fold it like a semi circle, or gujhiya shape.
Now very carefully lift up the gujhiya with the help of the cloth and slide it in hot oil for frying.
Fry on a medium flame, turning carefully from time to time, till the surface turns golden brown from all sides.
Now dip the fried gujiyas in a big bowl of water.
Let it rest for 10 mintues and then take out the gujiyas from water.
Press them slightly one by one to remove excess water.
Now whisk the curd with salt, add bhuna jeera powder, chilli powder, sugar and black salt.
Now pour chilled curd over the prepared moist gujhiyas and garnish with some chilli powder, roasted cumin powder, chat masala, coriander chutney, tamarind chutney and fine bhujiya /sev
Enjoy the lip smacking Dahi gujhiya chat.