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A traditional Bihari comfort food featuring soft chickpea flour dumplings (bari) simmered in a tangy, spiced yogurt gravy (kadhi). This rustic and flavorful dish is a household favorite, best enjoyed with steamed rice.
For 4 servings
Prepare the Bari Batter
Fry the Bari (Dumplings)
A traditional Bihari comfort food featuring soft chickpea flour dumplings (bari) simmered in a tangy, spiced yogurt gravy (kadhi). This rustic and flavorful dish is a household favorite, best enjoyed with steamed rice.
This bihari recipe takes 60 minutes to prepare and yields 4 servings. At 302.63 calories per serving with 7.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Kadhi Mixture
Cook the Kadhi
Combine Kadhi and Bari
Prepare the Tempering (Tadka)
Garnish and Serve
Finely chop spinach (palak) or fenugreek leaves (methi) and add them to the bari batter for extra nutrition and flavor.
For a variation, sauté finely chopped onions, ginger, and garlic before adding the kadhi mixture. You can also add whole spices like cloves and cinnamon to the tempering.
Add 1-2 slit green chilies to the kadhi while it simmers for an extra kick of heat.
For a healthier version, you can make steamed bari using an idli steamer or appe pan instead of deep-frying them.
Both besan (gram flour) and yogurt are excellent sources of protein, which is essential for muscle repair, cell growth, and overall body function.
The yogurt in kadhi is a great source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, aid digestion, and boost immunity.
Besan provides complex carbohydrates and has a lower glycemic index than refined flours, leading to a slower release of energy and better blood sugar control.
The secret to soft bari lies in the batter. You must whisk it vigorously for at least 5-7 minutes to incorporate air. A reliable method is the 'float test': drop a small bit of batter into a bowl of water. If it floats, it's ready. If it sinks, you need to whisk it more.
To prevent curdling, stir the kadhi mixture continuously from the moment you put it on the heat until it comes to a rolling boil. Also, ensure you mix the besan into the curd thoroughly before adding water to avoid lumps.
It can be a balanced dish. It's a good source of protein from besan and probiotics from yogurt. The main health concern is the deep-fried bari. To make it healthier, you can steam the bari or use an appe pan with minimal oil.
A single serving of approximately 280g contains around 400-450 calories. The calorie count can vary based on the amount of oil absorbed during frying and the fat content of the yogurt used.
Yes, you can make a vegan version by substituting the dairy curd with a plant-based yogurt like cashew or peanut yogurt. Also, use oil instead of ghee for the tempering.
Leftover Kadhi Bari can be stored in an airtight container in the refrigerator for up to 2-3 days. The bari will continue to soften, and the flavors will meld further. Reheat gently on the stovetop, adding a splash of water if it has thickened too much.
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