Baris (sun dried spicy black gram lentil dumplings) for indian cooking challenge


- Urad/urd/urid or black gram dal, skinless - 2 1/4 cups
- Cauliflower - 1.5 cups
- Ginger - 1/2 cup
- Green chillies or more - 3/4 cup
- Cleaned coriander leaves, washed and drained - 1/2 cup
- Black cardamom seeds, coarsely ground - 1/4 cup
- Whole Panch Pooran - 1/4 cup
- Coarsely ground red chillies - 3/4 cup
- Coarsely ground black pepper - 1/3 cup
- Fennel or sonf seeds, coarsely ground - 1/4 cup
- Cloves, coarsely ground or pounded - 1.5 tablespoon
- Whole cumin seeds - 1.5 tablespoon
- Cumin powder - 1.5 teaspoon
- Black cumin seeds - 1.5 tablespoon
- Mace powder - 1 teaspoon
- Nutmeg - 1/4 teaspoon , freshly grated
- Asefoetida or hing powder - 1 tablespoon
- Salt - as per taste


Step 1:

Firstly, coarsely grind the urad dal and mix it well with water in a big enough bowl (make sure it is big as this is bowl where we will leave it to ferment and rise overnight).

Step 2:

Once the whole batter is wet (not runnym, just wet), add about 1/2 cup water more to it and leave it still aside for couplke of hours .

Step 3:

After couple of hours, scoop out a bit of batter from top, add asefoetida and no need to mix and pour the batter back. If the batter at this point is too dry and stiff, add about 1/4 cup more water.

Step 4:

Leave the bowl still for fermenting overnight. It will also rise. Once it has fermented overnight, grind green chili, ginger and coriander and mix it well in batter along with everything else that is listed in ingredients list.

Step 5:

Once mixed, it should be of scoopable consistency. If it is not, feel free to sprinkle some more water.

Step 6:

Immediately grease a plate or cloth and scoop out batter little by little in bari shape .

Step 7:

You can place them real close to each other as they don't swell and rather shrink after drying up.Now comes the drying part.

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