This month’s challenge is Bari, dried lentil dumplings. These bari can be used in curries and stir fries to spice up and enhance the flavor. Valli picked Mamta’s recipe for wadi/bari.
Bari are sun-dried until all the moisture in the baris is gone and stored in an air tight container for up to a year. I made half the given recipe, sun-dried half of them and oven dried the other half. I do get plenty of sunshine but I do not have a balcony or a patio to dry it in the sun. I put mine in my window and dried it for 4 days. The other half that I oven dried, I left them in a 200 degree F oven for couple of hours. I turned them around after 1 hour. Two hours in the oven was not sufficient to dry the bari. So put it in my window to completely dry them. If using the oven, I would suggest baking it a little longer, perhaps 3 hours should do the job.
I found these baris very spicy. The flavor of cloves was overwhelming. As I was preparing it, I knew it was going to be very spicy and was tempted to cut back on the spices but still went ahead with the recipe. I double checked the measures to make sure I was adding the right quantity, as I made half the recipe. It was not the chili spice but the garam masala spice. Since I oven dried one batch of baris, I made tomato curry the following day. For 3 tomatoes, I used 10 bari, added 3-4 green chilies. It yielded about 3 cups of curry and despite adding very few spices, tomato curry was spicy hot! Just be cautious when using these baris. Just 5-6 baris would have sufficed to spice up the curry, for the quantity I made. I should have know better as Mamta did mention it on her blog.
Source: Mamata.
I am not reposting the recipe here right now as I do not have time to do so. I shall update it later. Until then, please head over to Mamata’s blog.
My Spicy Kitchen 
Experts opinion