As promised, here is my Bihari food special thread #2.
Bari/Badi is eaten all around India but most popular variants are,
1.Bari/Vadiyan
2. Mungaudi
3. Masala Vadi.
Bihar is again many steps ahead. There are many varieties of badis.
I will try to cover a few in this thread.

1. Adauri: Adauri is Bari made strictly with Urad daal. Urad daal is soaked overnight, grind into a thick paste and make round Bari sun dried thoroughly.

2. Masala Adauri: Urad vadiyan but garam masala is added to the dal paste that gives it distinct look and flvour.

3. Kumhrauri: Kumhrauri is Daal vadiyan made with Kumhad(Ash-gourd/petha) and garam masala. It has distinct sour and tangy flavour. In my opinion it's the tastiest of all types of vadiyan.

4. Murauri: Daal paste is made with adding grated Murai(mooli/Radish) and garam masala. It tastes amazing when cooked with potatoes and served with hot rice during rainy seasons.

5. Mungaudi: As the name suggests it's made with moong dal and is commonly used accross India.

6. Chanuri: It's Bari/vadiyan made with chana daal and usually garam masala is added to it.

7. Masrauri: As the name suggests, Masrauri is is made with paste of masoor daal, sun dried into small roundels.

There are some vadi/Baris that are fried and eaten directly instead of being added to curry. These are very similar to chips but belong to Bari family.

8. Charauri: Vadiyan made with Rice flour. Rice flour is boiled with hot water to make a sticky paste. Ajwain and salt are added to this paste and roundels are made and put in sun for drying when batter is very hot. Charauri is a favourite side dish for Dal-Rice n khichadi.

9. Tilauri: Til (Sesame seeds) are added to Charuri batter to make Tilauri. This one tastes divine .

10. Tisauri/Tisiauri: This is possibly the most healthiest form of Badi.
Teesi/Flaxseed/Alsi is washed n soaked for couple of hours. It becomes very sticky. Masoor daal dry powder is added to this with salt. Small roundels are sun dried and eaten with daal rice or as snacks.

11. Danauri: Posta dana/ poppy seeds are added to Urad daal paste to make danauri.

12 Tilauri has one more variety where till is added to Urad daal batter, instead of Rice flour batter. This is very popular around the central Bihar region while Rice batter one is popular in Mithila.

13. Bidiya: bidiya is made with fresh green leaves of khesari, chana etc. Masoor daal is used as binder and the badi is made in Muthiya shape. This way the greens are preserved for off season. I bet curry cooked with sun dried Bidiya tastes way more yummier than fresh greens.

I couldn't find any pic for Bidiya. If anyone has pic, plz share.

Our previous generations were very smart with food conservation and preservation ideas. They stored food in dried form that could be used during off seasons and rains. Please add if I missed out something or made any mistake. I'm just recalling the childhood memories.