Masur dailor bor, prepared from masur dal (red lentil or Egyptian lentil) paste is a regular
serve in Assamese cuisine. Mostly used as a starter, this is quite handy when guests drop in for a quick dinner/lunch. If you haven’t tried it, you should certainly
do so; it’s way better than the besan-made fritters we are so used
to having! Here’re some steps that I use to prepare this mouth-watering
fritter!
Ingredients:
Ingredients:
- Red lentils (Masur Dal) – 250 gm
- Rice Powder (optional) – 10 gm
- Green Chillis – 4-5 (or depending on how hot you want it)
- Baking Powder or Soda – 1 pinch
- Onions – 2 (medium sized)
- Mustard Oil (one cup for frying)
- Salt to taste
- Coriander leaves (one bunch – the more the better)
Method: Soak the
lentils overnight and then grind in a mixer grinder till you get a course paste. In a
bowl, add the lentil paste, rice powder (this makes it more crispy), baking
soda, chopped onions, green chillis and coriander leaves. Then add salt and
water and mix everything with a spoon (you can use your hand but I prefer spoon).
The consistency of the batter should be thick. Heat oil; it should be really
hot. Lower or adjust gas temperature as you fry the fritters. Serve hot as a
starter or with dal and rice for a sumptuous lunch/dinner!