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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Saturday, December 24, 2011

Green Gram Fritters (Mogu-r Bor)

One day I just experimented with some leftover soaked green grams (green moong dal) and I was surprised by the result. Nowadays these fritters are a regular serve when guests come visiting…


• About 100 gm green moong dal (soaked overnight)
• About 1 tablespoon gram flour (besan) or just enough to cement or hold the dal paste together
• Half a teaspoon rice powder (this makes the fritters crispy)
• 2-3 onions finely chopped
• 6-7 green chilies
• Plenty of coriander leaves
• Salt
• 2-3 tablespoons of Mustard oil

After soaking the dal overnight, drain off the water and let it dry. Grind the dal and the green chilies, preferably in a pounder and not a mixie. I feel the coarseness adds to the taste; but it’s up to your discretion. In a bowl, add the dal mixture with salt, gram flour, rice powder, onions and chopped coriander leaves. Mix them together with some water; make the paste thick so they hold together when you fry them. Serve hot with green chutney or any sauce of your choice!

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