Bara Ghuguni

Rinse Urad dal thoroughly and soak it in water for at least 4 hours, or preferably overnight. Drain the soaked Urad dal completely.

Grind the drained Urad dal with 10g of fresh Ginger and 5g of Green chili to a smooth, thick batter, adding minimal water if necessary. The batter should be thick enough to hold its shape.

Transfer the Urad dal batter to a bowl. Add 3g of Cumin seeds, Asafoetida, and 5g of Salt. Mix well with your hands for 2-3 minutes to incorporate air, making the batter light and fluffy.