17 July, 2018
Bori: Vadi: Wadi: Sundried Lentil dumplings
If there is something of a ” folkart” in cuisines, then “Bori” would definitely be a frontrunner. These tiny delicacies are protein packed, spicy and gossip filled. If they could only talk! Traditionally the village women would sit together and spent the afternoon making ‘Bori”, at the same time exchanging all the juicy happenings in the neighbourhood.
Lentils are the major source of protein for vegetarians. Lentils can be made in to soups, fritters, flattened into Pappadums, or made into spicy balls like these. Once these are completely dried they can be stored up to a year in an airtight container. When in need these can be made into curries or deep fried and added into soups, or other dishes.
Ready made ones are available in Indian grocery stores, as with anything else, when you make it yourself you know exactly what the ingredients are. Bori making is a dying art, I wanted to have a go at making these. Although these tasted perfect, I do admit the looks could be a bit more professional. Needless to say, I am over the moon with my debut attempt.
Split black dal (Urad dal ) . 4 . cups
Grated Ash gourd ( Chalkumro ) 2 cups
Asafoetida 2 tsps
Green chillies 6
Aniseed ( Saunf ) 2 Tbsps
Wash the dal, soak in water overnight. Grate the Ash gourd and sun dry for a day. Chop the chillies. Crush the aniseed.
Drain the water from the dal, grind it to a paste with minimum water. Transfer it to a Kitchenaid bowl and beat at medium high speed for 10 minutes. The idea is to incorporate air to make the batter light. Take a small bowl filled with water. The batter is ready when a tiny pinch of Dal batter thrown in the water rises up right away.
Add the asafoetida, chopped chillies, grated and sun dried Ash gourd and mix till incorporated.
Take a few cookie sheets, oil them. With your hand take a small amount of the batter and let it stand on the sheet. Keep a big bowl of water by your side and dip your hand frequently or it gets sticky. Keep going till the batter is done.
Let these sit on the deck for the whole day. In a climate like in Northern Canada, I threw them in the oven for 10 minutes at 275 degrees F in the evening.
Store when completely dry in an airtight container.
Checking the weather report to pick a bright sunny day helps.
If there’s even a tiny bit of moisture left the whole batch could collect mould.