Bori is a part of Bengali Cuisine. Many of our traditional dish includes bori such as Shukto, Lau Bori Posto (Bottle gourd in poppy seed gravy, Danta bori r jhol (Drumstick curry), Bori die Macher jhal (Fish curry in mustard paste), and many more. In olden days, our grandmothers, mothers and aunts used to make various types of bori (lentil dumplings) at home. Different types of lentils were used to prepare these. However, mostly we use urad dal dumplings or kalai r dal r bori in curry. Nowadays it is easily available in the grocery shop. You can prepare bori very easily at home.
N.B: Try to prepare bori in summer or winter season when you get proper sunlight. If they are not dried properly, fungus contamination might happen.
- 250 gms Urad Dal
- Soak urad dal overnight or minimum 4 hours.
- Now clean dal and make a smooth paste in a grinder. Take out the paste and beat well.
- Check the consistency of the paste. It should not be either watery or very thick.
- Take a clean, thin cotton cloth (I used an old cotton saree) and place it on a sunny bright place.
- Now place each drop paste on it using fingers maintaining a row or column. Allow it to dry on sunlight.
- If it is not dried in one day, next day again keep it on sunlight.
- Once they are dried, will come out from the cloth or you can turn each bori and allow to dry the back side.
- Keep the boris in an airtight container after drying.