Saturday, August 8, 2009


Preparation Time : 15 minutes
Cooking Time : 30 minutes

Ingredients :

  • gram besan - 2 cups
  • jeera(cummin seed) - 1/2 tea spoon
  • jeera(cummin seed) powder - 1 tea spoon
  • methi (fenugreek) seeds - 1/2 tea spoon
  • bay leaves - 2
  • red chilly - 1
  • garam masala powder -1 tea spoon
  • chilly powder - 1/2 tea spoon
  • curd - 1 1/2
  • turmeric powder - 1/2 tea spoon
  • cooking oil - 4table spoon
  • salt to taste -
  • hing (asafoetida) - 1/2 tea spoon


Sieve besan put turmeric powder and water to make a batter. Mix it till it becomes light. Mix hing salt and cummin seed in the batter. Heat oil in a pan or kadai. Make small round baris(बड़ी) in the kadai and deep fry, keep aside. Take three table spoon besan in a bowl pour sufficient water and mix it well. Beat the curd and keep aside.Take out the access oil and put hing, bay leafe, fenugreek and one red chilly after it turns golden brown add cummin powder and fry on low heat for 1/2 minute. Put all the baris, fry for another five minutes on low heat. Pour the besan mixed water, salt and turmeric powder in the kadai and cook till the baris are soft. Mix the curd in the bari and cook for two minutes. Can be served with rice.

NB: Before frying to check the batter whether it is ready for the baris to fry . Take a small bowl, fill it with water, take small amount of besan batter and pour it in the water if it comes up at once that means it is ready for frying, if not mix it more till the besan comes up at once in the water.


priti kashyap said...

I love this recipe, reminded me of my mom's kadhi bari .

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