Baris | Badis | Dal Vadi | Sun Dried Lentil Dumplings
Baris, badis are traditional sun dried lentil dumplings made with variety of dals and minimal spices. Baris are deep fried enjoyed as a snack and added to a variety of dishes. A regional delicacy, made during peak summer and enjoyed all year through.
Servings 25 servings
Calories 33kcal
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
Calories: 33kcal | Carbohydrates: 6g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 212mg | Potassium: 6mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 188IU | Vitamin C: 96mg | Calcium: 26mg | Iron: 1mg