BUILIR DAL AR CHAALKUMRO BORI (SUN-DRIED Deskinned SPLIT BLACK GRAM & ASH GOURD DUMPLING)

Ingredients

• 1 Cup Urad Dal / BUILIR Dal
• 300-400 gms Ash Gourd
• 1 generous pinch of Hing
• 1 generous pinch of Kalo Jeera / Mangreli/ kalonji/nigella seeds
• 1/4 tsp Salt

Steps

1. Wash and soak the Urad dal overnight. Drain and make a paste, adding little water as needed to grind it in Sil batta or mixer grinder. Do not make it runny. Grate the ash gourd too and wring the water out of it and add to the batter along with other ingredients.
2. Mix in all the ingredients and with about 100 whip of your hand (palm) fluff up the batter so that the air is incorporated in and it becomes light and airy.
3. Once done, take a bowl of water and drop in the batter. If it floats that means your batter is ready to make the BORI / Wadia.
4. Lay down a plastic sheet or make it in steel plates and oil a bit. I have a 3 tier hanging net so this time I tried to make it directly on it. Drop down the batter, the sizes can vary depending on the size you prefer. Big size requires more drying time while small droplets size dries up quickly. Try to make it on a hot sunny days so that the BORI dries up quickly under the sun. In a desert climate, it dries up in a day.
5. Completely dry up the BORI and store in a dry airtight container. For long shelf life store it in fridge in an airtight container. Use it in your favourite recipes. Use it in your favorite recipes- Shukto, Lau Bori, Bori Diye Saag, Aloo Bori Jhol etc.
6. It comes handy during the rainy season !