For dahi bara: Wash the urad dal and soak them for 4-5 hours and grind them with a little bit water and make a smooth thick batter.

Add semolina and mix it well and keep them aside for 10 minutes.

Mix the baking soda in it. Heat a kadai with oil and then make small vadas with hand and then deep fry them in oil.

Prepare water and salt mixture and put the fried vadas in it.

In the meantime prepare the dahi pani / buttermilk. First beat the curd well along with salt and ginger chilli paste and mix water in it.

Remove the vadas from the water by a little pressing and add them to the buttermilk mixture.

Then for tampering heat a ladle and put oil in it and then add the punch phoron andvwhrn the mustard crackle then add the red chilli and curry leaves in it and mix it with the Dahi bara mixture.

Roast the cumin and dry red chilli for sometime and then make a powder of it.

For aloo dum: Cut the boiled potatoes into cube sizes and make the masala paste by grinding all the ingredients with a little water in it.

Heat a pan or kadai and put oil in it and then add sugar in it.

When the sugar caramelized completely then add chopped onion and red chilli and when they become translucent then add the masala paste along with salt, turmeric powder and chilli powder in it and cook it for sometime.

Then add chopped tomato in it and when they become slender then add the potatoes in it and cook it till there is a coating of masala around the potatoes.

Then add water and allow it to boil for sometime till they become thick and add chopped coriander leaves and switch off the flame and now the aloo dum is ready.

Then for garnishing you may take 3-4 vadas and above it add the hot aloo dum, chopped onion, coriander leaves and sev on it. And atlast above all sprinkle the roasted cumin red chilli powder on it.