Baris, badis are traditional sun dried lentil dumplings made with variety of dals and minimal spices. Baris are enjoyed as a snack and added to a variety of dishes. A regional delicacy, made during peak summer and enjoyed all year through.
Barian | Badiyan | Dal Vadi | Dal Wadi | Mangodi | Urad dal Wadi | Moongdal vadi | Urad dal vadi | Punjabi Wadi | How to make sun dried lentil dumplings | How to make sun dried vadi | Easy Sun dried snacks | Vathal | How to make vadam | How to make North Indian style Karuvadam | Homemade Vadam | Homemade Vathal
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Baris | Badis | Bori
Baris, Badis, bori, vadi's, wadi's they are called different names, in different regions. These sun dried lentil dumplings are a delight made during summer season and enjoyed all through the year.
This summer special dried snack is a decade old post, revived with new pictures and content. Mangodi or moong dal wadi is made with moong dal and urad dal wadi or punjabi wadi is made with urad dal. Both recipes are inspired from kitchene kichukhon.
These vadi's are added to variety of dishes to improve the overall protein content. Check this amazing mangodi subzi. In many regions, they are used as substitute for veggies, when it is scarce. We love this potato and mangodi subzi, which used to my elder one's favorite when he was small.
Similar to these vadi's, we have something called kuzhambu vadam or karuvadam in our Tamil cuisine. The procedure is almost the same, but we also add ashgourd while grinding the dal.
Ingredients To make Sun Dried Lentil Dumplings
- Dal : You can make these vadi's with variety of dal. I have here used moong dal and urad dal to make these dumplings.
- Spices : I have used green chilies, coriander, curry leaves and cumin as spices for the baris along with salt.
How to make Dal Vadi
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure and keep all ingredients ready. Rinse the dals in water 2-3 times and drain. Soak the dals separately in water, preferably overnight or at least 5-6 hours.
- Next day morning, drain the excess water from the dal. Take the dal with the given spices and grind it to a fine batter with very little water. Use a spoon to add when necessary.
- Remove the batter to a wide bowl. Aerate the batter well with a whisk or an electric beater.
- Grease wide plates or a parchment laid tray. Pinch marble sized balls of of moong dal batter and arrange it on the plate or tray. For urad dal batter, i used a spoon.
- Let the dumplings dry in sun for 3-4 days. Do not force and remove the dried dumpling from the plate. Once dried, it will come off the plate on its own.
- I would suggest a parchment laid tray to a greased plate. The dried vadis will easily slide out.
- Once dried, store the vadi's in an air-tight container and use in recipes.
How I Used the Dal Vadi
I used the crispy mangodi and punjabi vadi in my kootu and served it for lunch. You can fry them crisp and add it as garnish to your gravies. Me and amma were snacking on the crisp vadi straight from the stove.
On my plate
- Ridgegourd kootu with mangodi
- Kadamba poriyal with paneer
- Beetroot poriyal
- Tomato rasam
- Steaming hot rice with ghee
- Store bought Jalebi vadam/vathal
- Greek yogurt
Baris | Badis | Dal Vadi | Sun Dried Lentil Dumplings
Equipment
- Indian style mixie or any heavy blender
Ingredients
To make Moong dal Wadi
- ½ cup Moong dal/Pasi paruppu/split green gram dal
- 2 green chilies
- 1 inch fresh ginger
- a sprig of curry leaf
- ½ teaspoon cumin seeds/jeera
- ½ teaspoon hing/asafoetida
- 1 teaspoon coriander seeds/dhaniya
- 1 teaspoon salt or to taste
To make Urad dal Wadi
- ½ cup whole urad dal/black gram dal/Uluntham paruppuu
- 2 green chilies
- 1 inch fresh ginger
- a sprig of curry leaf
- ½ teaspoon cumin seeds/jeera
- ½ teaspoon hing/asafoetida
- 1 teaspoon coriander seeds/dhaniya
- 1 teaspoon salt or to taste
Instructions
- Measure the ingredients and keep it ready. Rinse and drain the dal separately with water.
- Soak the dals separately with water, preferably overnight or a minimum of 6 hours.
Lets grind the batter
- After the soaking time, drain the excess water from the dal.
- Take the dal along with the spices mentioned, grind it to a fine paste with very little water.
- Add water with a spoon, only when required.
- Transfer the ground mixture to a wide bowl.
- Aerate the ground dal mixture with a whisk or a electric beater
Lets sun dry it
- Grease a wide plate or line a tray with parchment. I would recommend lining a tray with parchment, helps to remove the sun dried dumpling easily.
- Pinch small balls of the well aerated batter of the dal batter and line it up on the greased or lined plate. I used a spoon for urad dal batter as they generally make them big. Whereas the moong dal vadi or mangodi looks small and cute.
- Let this dry in sun for 3-4 days. I let them in direct sun for 2 days and in shade for another 2 days. The dried wadi's would easily come off the plate.
Storing Suggestions
- Store the well dried wadi's in an air tight container and enjoy them in variety of dishes.
- If you doubt it will get infested, better to store them in a ziploc pouch in the freezer.
Notes
- The calories mentioned above are of the dried wadi. But they are deep fried when added to dishes or enjoyed as snack. Which is not calculated in this recipe. So be mindful when enjoying fried wadi's.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Unknown
Very nicely done 🙂
Kannan
This blog is good.
Satya
wadi looks yummy and i love to add to add them in leafy fries
Satya
http://www.superyummyrecipes.com
Krishnaveni
looks good, great recipe
Padhu Sankar
Looks yummy!!
Radhika
I just want to have a bite of it. Looks delicious Priya