When somewhat homogeneous add all the other ingredients except water. Mix well.
Mix in the water to make a lump-free batter.
Add the batter to a kadhai/wok ad cook the batter on medium to low flame stirring continuously.
Once the batter leaves the side and starts lumping together transfer to the greased thali and press to make a flat cake.
Set aside to cool. Once cool cut into small cubes. Set aside.
Now, you have a step where you can deep-fry these cubes till golden brown. I have chosen not to fry them.
For the gravy:
In the kadhai/wok heat oil.
Add the red chillies and stir.
Add the onions and stir fry till golden brown.
Add the garlic and ginger pastes and fry till the raw smell goes away.
Meanwhile, in a bowl mix together the coriander powder, turmeric powder, red chilli powder, curds, maida. In case
Mix curd, maida, coriander powder, turmeric powder, red chilli powder and garam masala powder(if using). Add about 1 cup of water. Mix well.
Now that the onion and the ginger garlic are done add the curd mixture stirring constantly. The stirring is important else your curd may curdle. Alternatively, get the pan off the flame let it cool a little and then add the curd. Mix well them return to the flame.
Let the mixture come to boil. Cook further the oil should separate from the curry.