Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Home Made Masala Bari
Geeta Biswas
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.
4.67
from
3
votes
Print Recipe
Pin Recipe
Prep Time
25
minutes
mins
Cook Time
1
minute
min
Total Time
26
minutes
mins
Served As
Brunch
,
Dinner
,
Lunch
Recipe Cuisine Type
Bengali
Servings
4
Calories
10
kcal
Ingredients
1x
2x
3x
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.
Instructions
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
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
Keyword
masala
Tried this recipe?
Let us know
how it was!