Method: Add ginger chili paste, salt and mix well. Put this batter in an idli pan and steam. They are ready when you put in a toothpick and it comes out clean. You can soak the Idlis in a chaash made from the vegan curd and then add more thick curd with masala.
Method: Mix black salt, ginger paste, and roasted cumin powder in the vegan curd. Pour peanut or soy yogurt on top and serve with date tamarind chutney, garnished with fresh coriander, chili powder, cumin powder, and salt.