Bari made by daal. It gives more taste to curry and gravy. You can see the inside appearance. When it dipped in boiling gravy it become juicy. When go to mouth you will feel the aroma of masala.
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Yield / Serves
Fatal paste 260 gms
Roasted cumin powder 4 tsp
Degi Mirch 1 tsp
Black pepper powder 1 tsp
Pinch of salt
Asafoetida. 1/2 tsp
Urad daal should be over night soaked. Drain out and blend in a grinder.
Should be smooth batter add cumin powder chilli powder black pepper powder asafoetida and salt.
Again made smooth batter with hand blender then put a drop in water if will float it will ready to make.
Now take a plastic sheet brush with oil or fine cotton cloth
Go on putting the batter close to each other with hand like bari shape.
Keep in sun cover with net and fine cloth. In summer it will take three to four days. Both sides should be dehydrated.
Store in a dry container. It can preserve one year.x
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