Use moong dal with urad (mash dal) as it will add the softness in bara. 1. Give sufficient time to soak the dal. 2. Properly grind the dal in blender. 3. Avoid to add much water while grinding dal. 4. Monitor the batter consistency.  Make it firm (in between thick and thin). 5. Fry on medium heat to cook inside. 6. Don’t forget to soak Bhalla in a deep filled water bowl. 7. Gently squeeze with hand after soaking.