Bari- DRIED LENTIL DUMPLINGS – ICC CHALLENGE
LET me first thank SRIVALLI for allowing me to post this challenge even though i am late due to my ill health
Bari /wadi are very spicy, dry dumplings, used in many Indian dishes. Generally made in summer months but SRIVALLI gave this recipe as a challenge forICC this month. I am sure but for her i would not have tried it at all. I am so glad that i joined this challenge.
Now to the actual challenge
100 gm. urad or black gram dal, skinless
75 gm. petha .
25 gm. ginger
50 gm. green chillies or more
25 gm. cleaned coriander leaves, washed and drained
10 gm. whole Panch Pooran
40 gm. coarsely ground red chillies
20 gm. coarsely ground black pepper
15 gm. fennel or sonf seeds, coarsely ground
5 gm. whole cumin seeds
5 gm cumin powder
5 gm. asafetida or hing powder
5 gm. cinnamon powder
The original recipe is here
1. Coarsely grind urad dal in a coffee grinder.I did it in my mixer
4.Clean, wash and grate petha and squeeze all water out.
5.Grind ginger, green chillies and coriander leaves,
Spread a clean cloth and place small blobs of batter on it
.Leave them in the hot sun, until dry . Store in airtight containers or plastic bags.
With the sun god playing hide and seek with the dark clouds in Chennai, it was a little tricky to finish this challenge:-)
Alternatively we can bake them in oven too, though i liked the sundried ones better because of the colour