Urad dal- 2 cups
Bottle gourd - 1 big size (I used bottle gourd in place of ash gourd)
Green chillies- 3-4
Ginger-2 inch piece
Coriander seeds-4 tbsp(coarsely ground)
Coriander Leaves-1bunch (cleaned and finely chopped)
Fennel seed-4 tbsp
Black pepper seeds - 25-30 (coarsely ground)
Red chilly flakes - about 5-6 tbsp
Cloves - 8-9 nos (coarsely ground)
Cumin seeds - 4-6 tbsp
Nutmeg- 3-4 tbsp (freshly grated)
1- Grind dry Urad dal in a blender coarsely.
2-Add water about half inch above the level of dal and soak it for couple of hours (about 5-6 hours or overnite)
3-Peel and grate bottle gourd and drain out excess water from it, keep it aside.
4-grate ginger and chop green chillies very finely.
5-Now add grated bottle gourd,ginger ,green chillies and coriander leaves to the batter of dal and mix it vigorously to incorporate air in the batter ,so that baris will be fluffy and light.
6-Now add all spices in this mixer and mix them well.It should be of dropping consistency like pakoda mixer (add little water if needed).
7-Grease a plate or tray with little oil.
8-Place small blob of this batter about 1 inch apart in tray.
9-Place them in sunlight and let them completely dry and hard.
10-Store them in a airtight container and use as required.
Note- 1- I made two kinds of baris the above which i mentioned above are masala baris and the other one is plain (only with dal no masala at all) ,so that if i need little less spicy i will combine both badis in the same amount to adjust the heat of my dish.
There are two dishes with baris in my blog one is Wadi ka paani and other is aloo wadiyan .same you can use them in many different dishes.