Soak rice and urad Saal for 4 hours

Grind to a fine paste by adding very little water and remove it in a plate add salt and backing powder and beat the batter very well

Take a pan and heat oil for fry

In a big container mix 2 cup curd,2 cup water,grated ginger,salt,roasted jeera and chilli powder.keep aside

In a pan heat 1 tbsp oil. Add mustard seeds, Cumin, Curry leaves, dry red chillies, split green chilli. When the mustard seeds starts to crackle then switch off the gas. Let it cool down for 5 minutes and then add to curd mixture.

Make small bara and fry it in medium high flame.fry in oil till get brown

Once the bara are done, remove them from oil using a slotted spoon and put immediately into the water. Let them sit in water for 5-8 minutes. Then remove from water and squeeze the bara in between two palms to drain excess water. Add to curd mixture.

Repeat the above frying, soaking in water and finally putting into the curd mixture process for the remaining batter.

For Aloo Dum : In a pan heat 2 tbsp oil. Add dry red chilies, tej patta,Add asafoetida,Add chopped Onion and fry till brown in colour.

Add Ginger garlic paste.Fry till the raw smell is gone. Add Chopped tomatoes. Cook until the tomatoes are soft and mushy. Add turmeric powder, Cumin, coriander powder, red chilli powder. Fry until the oil is separated.

Add cubed potatoes. Fry for 6-7 minutes, till the potatoes are nicely coated with the spices and browned. Add garam masala. Mix well. Add water. Bring the curry to a boil, roughly for 10 minutes.

Serve dahi bara, topped with Aloo dum and garnished with chopped onion, sev, coriander leaves. And off-course dusted with lots of roasted cumin,red chilli powder and chat masala.