First of all, clean, wash and soak urad dal for 3-4 hours. After 4 hours drain all the water and transfer it to a grinding jar with green chili and ginger. Make a coarse paste. Do not add water, since dal is soaked so it has enough moisture.
In a mixing bowl add the coarse paste of urad dal along with the rest of the ingredients flour, semolina, and spices. Combine them well.
Do not add water initially, first bind with the urad dal paste. You may need 3-4 tbsp of water to make a soft dough.
Grease the dough with little oil on the top and cover it. Keep it aside for 15 minutes covering it.
While the dough is on rest heat a kadhai with enough oil to deep fry.
After 15 minutes divide the dough into equal parts. Roll each portion into 3-4″ circle.
Once the oil is hot enough, slide the rolled circles in kadhai carefully. They puff up nicely after a few seconds flip on another side. Cook till golden color. Transfer it on the paper towel to absorb the oil.
Repeat the same with rest of the rolled circle.
Bedmi poori or Urad dal poori is ready to serve with tangy spicy potato gravy.