In a kadhai, mix rice flour, curd, water, salt, black pepper, grated ginger, chopped green chillies, and chopped coriander leaves until a smooth batter forms.

Heat oil in a deep pan for frying.

Take small portions of the batter, roll them into balls, and make a hole in the center to form the vada shape.

Carefully drop the vadas into the hot oil and fry them until they turn golden brown and crispy.

Remove the vadas from the oil and place them on a paper towel to drain excess oil.

Grind coriander leaves, chopped coconut, green chillies, ginger, roasted peanuts, salt, and tamarind water into a smooth paste.

Heat oil in a small pan, add mustard seeds, urad dal, asafoetida, chopped green chilli, curry leaves, and dry red chilli. Sauté until aromatic.

Pour the tempering over the prepared chutney and mix well.