Ingredients
Whole Urad(Biri) dal, 2 cups
Hing, 1/2 tea spoon
Water, 1 cup
Salt, 1/2 tsp
Baking tray
Preparation
Soak the dal overnight in plenty of water. Next day wash and remove the skin from the dal. I usually have the whole Urad without skin, so it's easier for me to clean. But the ones with the whole skin makes softer Badis.
Grind the dal using very little water as possible. Take the batter in a large bowl and add Hing. Beat the batter with hand till it's light, fluffy and airy. Try to test the airiness by putting a small lump of the batter in a bowl of water, if it floats then it's ready.
Prepare the baking tray(or plate) for setting the Badis, by applying a little oil allover.
Take 1 cup of water in a small bowl and mix the salt in it. Now dip your palm in the salt water and scoop out a lump of batter as your palm can hold. Now pinch out small portion of the batter onto the tray using your thumb and index-finger.
Sundry the Badis for two to three days. Then turn them over and dry for a day or two, till it dries completely.
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