Homemade Masala Bari: A Flavorful Dried Lentil Snack
26 minutes
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About Homemade Masala Bari: A Flavorful Dried Lentil Snack
Discover the authentic taste of Homemade Masala Bari, a delightful dried lentil snack perfect for adding depth and flavor to your curries and gravies. These crispy lentil patties are infused with a fragrant blend of spices, creating a truly unforgettable culinary experience.The process of sun-drying the bari enhances its texture and flavor, resulting in a juicy, aromatic treat that awakens your senses with every bite. Learn how to make this traditional recipe, easy to store and enjoy for up to a year.This recipe provides clear instructions and expert tips to ensure your Masala Bari turns out perfectly. Get ready to elevate your dishes with this unique and delicious ingredient!
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Recipe Time & More
Prep25 minutes
Cook1 minute
Total26 minutes
Ingredients
For the Bari
- 1 cup Lentils black, soaked overnight, split black lentils
- 2 tbsp Cumin powder, roasted
- 1 tsp Chili Powder kashmiri chili powder, degi mirch, for color and mild heat. adjust to your spice preference.
- 1 tsp Pepper black powder
- 1/2 tsp Asafoetida hing
- Salt to taste
- 2 tbsp Vegetable Oil for brushing the plastic sheet
Instructions
Prepare the Dal
- Soak 1 cup of urad dal in water overnight. Drain the lentils and blend them into a smooth batter using a grinder or food processor.
Mix the Spices
- Add 2 tablespoons of roasted cumin powder, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of black pepper powder, 1/2 teaspoon of asafoetida, and salt to taste to the dal batter. Mix well to combine.
Check the Batter Consistency
- Blend the mixture again with a hand blender until you achieve a very smooth batter. To check for readiness, drop a small amount of the batter into a bowl of water; if it floats, it’s ready.
Shape the Bari
- Line a clean, flat surface with a plastic sheet and brush it lightly with vegetable oil. Alternatively, use a clean, fine cotton cloth.
Form and Dry the Bari
- Using your hands, gently shape the batter into small, oval-shaped patties (bari). Place them close together on the prepared surface, leaving some space between each.
Sun-Dry the Bari
- Cover the bari with a fine net or cloth to protect them from insects. Sun-dry for 3-4 days, or until completely dehydrated and firm to the touch, turning them occasionally to ensure even drying. Drying time will vary depending on climate and sun exposure.
Store the Bari
- Once completely dry, store the masala bari in an airtight container in a cool, dry place. They will keep for up to one year.
Recipe Notes
Expert Tips for Perfect Masala Bari
- For a richer flavor, lightly roast the urad dal before soaking it.
- Adjust the amount of chili powder according to your preference for spiciness.
- Ensure the bari are completely dry to prevent mold formation. If there's any humidity, dry them longer.
- For faster drying, use a dehydrator set to a low temperature.
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Recipe Nutrition
Calories: 10kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 13mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 29IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Geeta Biswas
Articles: 919
5 Comments
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This is exactly what I was looking for!
This looks so inviting! Thank you.
Absolutely scrumptious! Thanks for the recipe.
Like because when goes to mouth from gravy feel the masala
Absolutely wonderful! Can’t wait to make it.