Jalebi

Soak 50 grams of urad dal in water for at least 4 hours. Drain the water completely and grind the soaked urad dal into a very smooth paste using minimal water.

In a large mixing bowl, combine 200 grams of maida, the ground urad dal paste, 100 grams of yogurt, and 2 grams of baking soda. Gradually add water, mixing well to form a smooth, thick, flowing batter without any lumps. The consistency should be similar to pancake batter.

Cover the batter and let it ferment in a warm place for 8-12 hours, or until it becomes slightly bubbly and develops a faint sour aroma.