1. For Bara:
   •     1 teaspoon ginger, finely chopped
   •     1 green chili, finely chopped
   •     Salt to taste
   •     Oil for deep frying

   For Dahi (Yogurt Mixture):

   •     2 cups yogurt
   •     1/2 cup water
   •     Salt to taste
   •     1 teaspoon sugar (optional)
   •     1/2 teaspoon roasted cumin powder
   •     1/2 teaspoon red chili powder
   •     1/2 teaspoon chaat masala
   •     Fresh coriander leaves, chopped (for garnish)
   •     Tamarind chutney (optional, for garnish)
   •     Mint chutney (optional, for garnish)

   Instructions: Method:

   1 cup urad dal (split black gram)    1 teaspoon cumin seeds    1 teaspoon fennel seeds (optional)

Step 1: Preparing the Bara

    Soak the Urad Dal:

• Wash and soak the urad dal in water for at least 4-6 hours or overnight.
•     Grind the Dal: Drain the water and grind the dal to a smooth paste. You can add a little water if needed, but the batter should be thick.
•     Add Spices: Add cumin seeds, fennel seeds (if using), chopped ginger, green chili, and salt to the batter. Mix well.
•     Whisk the Batter: Whisk the batter well to make it light and fluffy. This helps in making the baras soft and spongy.
•     Deep Frying: Heat oil in a deep frying pan. Drop small portions of the batter into the hot oil using a spoon or your fingers. Fry until golden brown on medium heat, turning occasionally.
•     Soak the Baras: Once fried, remove the baras from the oil and immediately soak them in warm water for 10-15 minutes. This makes them soft and removes excess oil. After soaking, gently press the baras to remove excess water.

Step 2: Preparing the Yogurt Mixture

    Beat the Yogurt:

• In a bowl, whisk the yogurt until smooth and creamy. Add water, salt, sugar (if using), roasted cumin powder, red chili powder, and chaat masala. Mix well.
•     Soak the Baras in Yogurt: Gently place the soaked and squeezed baras into the yogurt mixture. Let them soak for at least 30 minutes, allowing the baras to absorb the flavors of the yogurt.

Step 3: Garnishing and Serving

    Garnish:

• Before serving, garnish the dahi bara with fresh coriander leaves, a sprinkle of red chili powder, and roasted cumin powder. You can also drizzle tamarind chutney and mint chutney on top for added flavor.

Serve: Serve chilled or at room temperature as a delicious snack or appetizer.

Enjoy your homemade Dahi Bara!