Daler Bori/ Lentil Dumpling / ডালের বড়ি
To live overseas makes us to love more our country. Daler bori / Lentil Dumpling I dont think , i would ever try to make this very traditional food, if I am in Bangladesh. So with my traditional Bangladeshi daler bori / Lentil Dumpling which quite is easy to make if you just follow the tips, you will get perfect homemade Bari. Enjoy.
Ingredients:
- 1 cup Urad Dal(mashkolai dal)
- 2/3 cup grated ripe wax gourd(paka chalkumra)/ radish(mula) / lobok(mula) / Plantain(kacha kola)
How to make:
- Wash the dal and soak it 5-6 hours or overnight. Soak lentil overnight in that you make in the morning and get dry under sun all day.
- Soak grated ripe wax gourd (paka chalkumra) in water and wash well. Squeeze it or hung it in cheese cloth to get rid of excess water.
- Strain water and grind lentil into a paste with 1-2 tablespoon water. If you use more water you will get flat Bori/ Dumpling. Dal paste does nt to be smooth or fine. I usually use food processor to make paste.
- Add the grated waxed gourd and beat well till batter is aerated. To check batter is ready or not, drop a bit of batter in water, if batter floats, stop beating and start placing on try.
- Scoop out very small ball of the dal batter with your hand and place it on the plate.
- Sun dry bori / dumpling for a few days. Do not try to pick them. It will come out on its own when it dries.
- You can keep Daler Bori/ Lentil Dumpling in airtight container about year. But you need to redry under sun once in every month.
Tips:
- If you can’t find Urad Dal(mashkolai dal), you can use moong dal.
- Soak lentil overnight in that you make in the morning and get dry under sun all day.
- If you don’t have ripe wax gourd, you can use radish(mula).
- Traditionally bori are placed on cotton cloth, I used baking paper. Greased tray is another option.
- Aerated the batter is very important. To check batter is ready or not, drop a bit of batter in water, if batter floats, stop beating.
- Give the size of the bori to your choice, though bigger size bori will take long time to dry.
- If you do not get enough sun, you can still make Daler Bori in oven. Just place bori in baking tray and bake on lowest temperature or 70-90˚C for 4-5 hours till it dries out.
- You can keep Daler Bori/ Lentil Dumpling in airtight container about year. But you need to re-dry under sun once in every month.
Thanks Rownak for this traditional Bari tip. I love to eat Bari.
My pleasure. I inherit this Bori craving from my mother(she just loves Bori). Happy that you like it. Only my paternal auntie (Fupu) makes Bori in my Family. I am happy that I am successful to make this Traditional Food.
Thanks Rownak for the recipe and procedure of making Bangladeshi bori! I love Bori; My Nani used to make Bori and so far I remember she sometimes used to use green Banana (Kachcha kola) in making bori which my mother said is good for stomach/digestion. Just thought of shearing my experience and family tradition.
Thanks again; and good luck in your venture of introducing authentic Bangladeshi food to the rest of the world. Mahfuz
Thanks for sharing your family tips to green Banana (Kachcha kola) in making bori. Good to know about it and I will definitely try it. Thanks again.
[…] bitter gourd and as well as unique individual tastes of the different vegetables. I specially made Daler Bori for making Shukto. Though I found Shukto is very interesting dish which does not have chilli or […]
Hi Rownak, thank you for your traditional bangladesi recipes, I’m going to try to make Bori, one of my and my family’s favorite food. We came to USA about 40 yrs ago I didn’t know lot of cooking at that time, I still don’t know a whole lot, or I forgot lot of items, but thanks to you when ever I remember of some item I go to you and ta tah I find it. Love you love you love you.
My pleasure. I am happy to help and if you need any specific recipe, please let me know. Thanks for your good word , it is pretty inspiring and love you too.
I am from Ahmedabad , Gujarat , India. Thanks for your bari recipe .I LOVE BORIS TOO MUCH. I want to add some hing and some masala – what masalas i add and at what stage ? Please elaborate. Thanks a lot.
Sorry for late reply. If you want to use hing or other spices, add it when you are beating lentil batter. Thanks for your patience .
Re: masala options to bori: for urad dal bori, as you suggested, hing is important, making hinger bori. Try to use the reddish resin of hing rather than the bottled powder which is only c.5-7% hing, rest being carriers.
You can also use finely crushed ginger, not paste, and green chilies, with or w/o asafetida, to mak jholer bori. Jholer bori are a little larger in size and Jhaalr bori a little smaller.
If you are able to buy a good quality broad microplane grater, grating gingr becomes a breeze. Or us the Japanese ceramic ginger grater, never the metal ones [which are useless and troublesome].
You CAN use a metal box grater or flat grater. Use the tiny holes in the box grater and grate ginger ALONG the fibers,i.e. holding it lengthways.
Bori can also be made with motor dal, dried split peas.
Along with the winter melon/ash gourd/chalkumra, using somewhat mature lau/lauki/Siceraria gourd is also the common practice in northern India. Somtimes lau and the daikon muli are more readily available in ordinary supermarkets.
On intersting variant uses only masoor dal. Th boris are somewhat flattened and are almost disc-like in shape, like little doughnuts. Thy are heavily coated with white poppyseed that is somewhat pressed into its body. You can also try mixing in some whole posto into th batter, plus more for outside.
Thes boris absorb quite a bit of oil, but are delicious fried, with rice and dal. Thy are not used for any gravied or vegetables, just as a bhaja accompaniment.
Apu apni sydney thaken??accha ekhane ki lantil mane moshur dal add hobe?? Ur recipies r nice
api bori moshur dal-e bori hoy na, mashkolai dal diye hoy . je kono Indian grocery urad dal nam-e paben. mash kolai na pele mung dal use korte paren. ami Gold Coast thaki. Thanks.
Apu apni sydney thaken??accha ekhane mula ba kumra use na korle hoi na??r use korle ki blend korte hobe??let me clear plz
api daler bori -te sob somoy kono na kono vegetables use korte dekhchi murrubider. I dont want to use that much effort and ruin it without using this simple thing. ami Gold Coast thaki.ami grate kore panite vigiye pani jhoriye dal bleand korar pore dal fetanor somoy chal kumra dite hobe. Thanks.
hi… can we make bori in the summer season… bcoz i heard that boris are usually made during the winters… so please let me know ok
You can make Bori summer as long its not raining. Check weather forecast before making it. Usually bori are made in winter because no rain in that time. you can even make it oven if you want to. Thanks
as salamu alaikum apu…. paka chalkumra kivabe chonbo… amio desher bire thaki… bori banabo… akta pic ki hobe? lentil blend kore terpor or modhe kumra add kore ubar blend korle ki hobe na?? hat die fetano khub kosjtokor to
Thanks for sharing. However kindly work on your english…I didn’t understand the meaning of point number 1 that says “…..In that you make in the morning….dry under sun”