Master the Art of Making Biri Badhi

Biri Badhi is a type of fryum that is popular in Odisha and other parts of eastern India. It is made by soaking black lentils in water overnight, then grinding them into a thick paste with cumin seeds, and salt. The paste is then shaped into small drops or balls and dried in the sun until all the moisture evaporates. Once dried, the Badhis can be stored for long periods and used as needed.

Biri Badhi is an essential ingredient in many traditional Odia dishes, including Alu Baigana Chuin Bandhi Besara, Dalama, Santula and Badhi Baigan Besara. Alu Baigana Chuin Bandhi Besara is a flavorful combination of potatoes, drumsticks, brinjals, and Badhi, all cooked together with a spicy mustard paste to create a delicious and nutritious meal. When added to curries like this, Badhi provides a unique texture and flavor that complements the other ingredients.

One of the advantages of making Badhi at home is that you can control the ingredients and adjust the flavor to your liking. Some people like to add spices like chili powder, coriander powder, or garam masala to the lentil paste for added flavor. Others prefer to keep it simple with just cumin seeds and salt.

Aside from its culinary uses, Biri Badhi also has cultural significance in Odisha. It is a popular snack that is often served at festivals and other celebrations, and it is a symbol of the state’s rich culinary heritage. Many families in Odisha have their own recipes for making Badhi, and the process of making it is often a social activity that brings people together.

Badhi is a beloved ingredient in Odia Cuisine that adds flavor, texture, and nutrition to a variety of dishes. If you haven’t tried it yet, I encourage you to give it a try!

Varieties of Badhi:

There are many different varieties of Badhi, each with its own unique flavor and texture. Some popular types of Badhi include:

Fula Badhi: This type of Badhi is shaped like a flower and is popularized by the people of Keonjhar district in Odisha. Known for its unique and awesome taste, Fula Badhi is a must-try for anyone who wants to experience the authentic flavors of Odisha.

Manji Badhi: This type of Badhi is made with pumpkin seeds and lentil paste. It has a nutty flavor and is often served as a side dish with meals.

Pani Kakharu Badhi: This type of Badhi is made with grated white pumpkin and lentil paste. It has a slightly sweet flavor and is often served as a snack.

Rasi Badhi: This type of Badhi is made with sesame seeds and lentil paste. It has a rich and nutty flavor and is often used in curries and stews.

Lia Badhi: This type of Badhi is made with puffed rice and lentil paste. It has a light and crispy texture and is often served as a snack.

Masala Badhi: This type of Badhi is made with sesame seeds, cumin powder, ajwain, and dry chili. It has a spicy and savory flavor and is often served as a snack.

Badam Badhi: This type of Badhi is made with lentil paste and peanuts. It has a crunchy texture and a nutty flavor.

How to make Badhi:

To make Badhi, lentils are soaked in water overnight and then ground into a fine paste. Spices and other ingredients are then added to the paste, depending on the variety of Badhi being made. The mixture is kneaded into a dough-like consistency and then shaped into small drops or other shapes. These drops are then sun-dried until they become hard and crispy.

Biri Badhi the traditional Odia fryum, not only has culinary importance but also holds cultural significance in Odisha. In the pre-wedding ceremony of an Odia marriage, there is a ritual called “Badhi Jai Anukala” where the family of the bride and groom make badhi on behalf of their respective sides.

The Badhi Jai Anukala ceremony is performed a few days before the wedding day. The family members come together to make badhi in large quantities as it is considered auspicious for the bride and groom. The process of making Biri Badhi involves mixing lentil paste and cumin seeds. The mixture is then shaped into small drops and left to dry in the sun.

The badhi prepared during the Badhi Jai Anukula ceremony is offered to the deities as a symbol of good luck and prosperity. It is also distributed among the guests as prasad (offering) during the wedding ceremony.

Apart from the cultural significance, badhi is also an integral part of the daily diet of the people of Odisha. It is usually served as a side dish with rice and dal, and the different varieties of badhi, like Fula Badhi, Manji Badhi, Pani Kakahru Badhi, Rasi Badhi, Lia Badhi, Masala Badhi, and Badam Badhi, provide a wide range of options to choose from.

Badhi, being a fryum, can be easily stored for a long time without losing its flavor or texture. This makes it a convenient and easily accessible food item for the people of Odisha, especially in the rural areas.

In conclusion, Badhi is a delicious and healthy snack that is enjoyed by many people in Odisha. With its many varieties and versatile uses, it is a staple in many households and is sure to continue to be a beloved snack for years to come.