Drain the water from the soaked urad dal and grind it into thick paste.
Mix hing in this paste. We won't add salt so that you can store the gujiyas for longer.
Heat oil in a wok. Take some paste in your hand, keep some chopped chillies, raisins and ginger in the centre, close it to shape it like a gujiya and deep fry till it turns golden.
Remove the gujiyas from oil and instantly drop them in a bowl full of salted water which will discard excess oil and soften the gujiyas. But if you're planning to store them for later then don't do it right away. You can soak the gujiyas in salted warm water half an hour before serving.
Heat tamarind pulp in a pan, add jaggery and red chilli powder and heat it till it turns into a thick chutney. Let it cool down completely. You can store it in the fridge for later.
Add sugar to curd and whisk it.
Now squeeze out excess water from gujiyas and place them in a bowl. Top them with whisked curd, chutney, season with spice mix, garnish with coriander and serve.