HOMEMADE BORI :: DRY RED LENTIL DUMPLING

I remember that every winter season, my mom is making lentil dumplings and let them get dried on our rooftop. Then made bori jhal (mustard-based curry) with it.

Whenever I go to India, my mom always gave me some to bring here. But as I couldn't go to India, so thought of making some at home here. I used a pastry bag to make them. It tastes good and looked good too.

Prep time: 20 to 24 hours

Cooking time: 2 hours

Cooling time: 2 hours in the oven

Serving: 2 to 3 cups of medium-sized bori (dry dumpling)

Ingredients :

1 lb of red lentil

1 tablespoon poppyseed

1/2 teaspoon kalonji (black cumin - optional)

1/2 teaspoon asafoetida

1 teaspoon salt

Methods:

Soak the red lentil in the morning for at least 6 to 8 hours.

In the evening, drain the water completely and grind it to a

smooth paste.

Pour the batter into a bowl and cover it with a plastic wrap.

Keep the batter bowl in a warm place for fermented overnight.

The next day morning, preheat the oven to 200 degrees F.

With a whisk, beat the batter for at least 2 minutes.

Mix the salt, poppyseeds, asafoetida, kalonji with the lentil batter and mix together.

Take a piping bag with your favorite nozzle and fill up the bag with the lentil batter. (If you do not have a piping bag, take a ziplock bag and cut a corner.)

Drop the dumpling on a parchment-lined baking sheet.

Let it bake for 2 hours.

After two hours, turn off the oven but leave the baking sheet with the dumpling in the oven for another two hours.

Let them cool completely and store them in an airtight container and use them as you per your requirement.

Make curry with them or fry them and enjoy with rice and dal.