Prepare Urad Dal:

Rub and remove the black skin from the soaked urad dal using your palm.

Drain the water completely.

Make the Dal Paste:

In a blending jar, add half of the soaked urad dal and a little water.

Blend to a fine, thick paste.

Repeat with the remaining dal and add to the same bowl.

Prepare the Batter:

Transfer the thick urad dal paste to a larger vessel.

Whisk the batter thoroughly for 10-15 minutes until fluffy and soft. This will double the volume.

Add Semolina:

Mix 3/4 cup of semolina into the batter.

Cover and let it sit for 30 minutes.

Final Preparations:

After 30 minutes, mix the semolina well into the batter.

Take a portion of the batter into a bowl.

Add chopped green chilies, curry leaves, and salt to taste. Mix well.

Test and Fry:

Heat a pan

To test the batter, drop a small amount into a bowl of water. If it floats, the batter is ready.

Wet your palms with water to prevent sticking.

Take a handful of batter, flatten it slightly, and pan fry it spreading a half tablespoon oil oil over the pan

Roast until both sides are slightly brown.

Serving:

Remove the bara from the pan and place on a plate.

Repeat with the remaining batter in the same way.

Serve the bara or vada with ghuguni(matar curry) or any chutney.