Home Made Masala Bari

4.67 from 3 votes

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.
Prep Time 25 minutes
Cook Time 1 minute
Total Time 26 minutes
Served AsBrunch, Dinner, Lunch
Recipe Taste Savoury
Servings 4


  • 260 gm Fatal paste
  • 4 teaspoon Roasted cumin powder
  • 1 teaspoon Degi Mirch
  • 1 teaspoon Black pepper powder
  • 1 pinch Salt
  • 1/2 teaspoon Asafoetida.


  • Urad daal should be over night soaked. Drain out and blend in a grinder.
  • Should be smooth batter add cumin powder chili 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

Please appreciate the author by voting!

4.67 from 3 votes

Recipe Nutrition

Calories: 10 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 13 mg | Potassium: 44 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 29 IU | Vitamin C: 1 mg | Calcium: 23 mg | Iron: 1 mg

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Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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