| • | Soak the urad dal overnight.
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| • | Drain out excess water.
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| • | Add asafetida and green chilli. Make paste by grinding.
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| • | Heat oil in a kadhai.
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| • | Make the flat balls (1 inch diameter) and fry them on a medium flame till golden brown.
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| • | Remove excess oil.
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| • | Add garam masala, pepper and salt in curd.
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| • | Mix well.
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| • | Keep in salted water for about 5 minutes.
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| • | Squeeze and remove water.
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| • | Pour yoghurt mixture over urad balls.
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| • | Sprinkle with cumin and coriander leaves.
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| • | Dahi Bara is ready to serve. |
