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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, April 20, 2013

Masur Dailor Bor (Red Lentil Fritters)

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!

  • 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!

1 comment:

  1. Yummy and very perfect fritters. Thanks for dropping by my space. keep in touch.