Badee: 

Ingredients: Besan, Hing , Jeera, Salt, Curd, Haldi  powder, Red chilly powder, Mustard oil.

Procedure:

Sieve the Besan in a fine sieve, add salt, a pinch of Hing dissolved in water, Jeera. Make a very thick  paste of flowing consistency  by adding water and stirring very briskly.

Test by putting a drop in water. It should not sink. Heat mustard oil  in a Karahi and when smoking hot, take a little of the paste in hand and using fingers pour droplets of the size of  Bair fruit.  Fry till light brown.

Take out and put in cold water for about a minute. Keep aside. Dry Baris (without putting in water) can be eaten as such.Curry:

Take a little Besan, curd, salt and add sufficient water to it stirring all the time to make a very thin mixture. Heat a little oil in a Karahi. When hot add the liquid to it. When it starts boiling, add Baris and a pinch of red chili powder. Let it boil for a few minutes and then remove.