Start with washing the urad dal and soaking it for 4 hours. After that wash the dal and drain it's extra water.

Now take a wet grinder jar. Put urad dal and add little water. Do not add lots of water as because if your bara batter becomes runny it won't take that doughnut's shape. So be careful while adding water.

Grind the dal into a smooth thick paste and keep it for resting at least 1 hour.

Next take out from the fridge and transfer it to a big vessel and hand whisk so that it develops areation.

Next heat a spacious kadhai with oil for deep frying the bara. Keep flame slow. Meanwhile into the bara batter, add sooji, salt, onion, grated ginger, chillies, curry leaves and cumin seeds.
Mix in whipping style with your hands. This also helps areation.

Now take a small square of banana leaf/ backside of a flat katora or directly use your hands. What you need to do?

I use my hands. (Same process you need to follow with others too)
You need to wash your hands. They must be wet.
Now take some amount of batter on your palm, shape it round. Then in the centre make a whole, resembling a doughnut.

Now very carefully shift this structured bara into your other hand's four fingers as base and gradually leave that bara in medium hot oil for frying.

It will first sink then gradually as it gets cooked it floats. Fry till you get a nice golden colour.

Do not keep the flame high as the bara willl change colour outside but it does not get cooked inside. So be cautious about that.

As it's done, drain the extra oil and keep in a big strainer.

Done.. our crispy bara is ready...
Serve them hot hot..
You can have it with tomato or chili sauce. Give hot chai, fried chilies and raw onion with it.