When I posted how to make Sun Dried Bori / Badi / Bodi / Vadi / Mungaudi / Lentil Dumplings at home, I got an overwhelming response. What I had done on a whim was appreciated by so many people! Those sun dried boris / bodi / badi last me a good part of the year ... at least till I make them again.
But a lot of people mentioned that they do not get enough sun in the parts of the world they stay ... and dear Yasmeen of Health Nut asked if we can bake them.
The idea stayed at the back of my mind ... but I was waiting for the rains ... a perfect excuse to try making them in an oven. After all, whoever thought of making bori during the monsoons? The elders of the family would just laugh the idea away.
But I decided to give it a try. Thanks to blogging we get to share such wonderful ideas!
Recently the only two dals being used in my home are the toor dal and the masoor dal. So everytime I reached beyond the urad dal bottle to get either of the two, the urad would give me a forlon ... and sometimes a withering ... look.
I was wondering how to use it up without making vadas or idlis or dosas when one day I noticed my Boris are over ... except for a few crumbs lying at the bottom of the bottle.
That's when I decided I'll make them ..... in the oven this time. :-)
And it worked! I actually made these in the oven! I found absolutely no difference between these and the sun dried ones. They were equally crisp and very, very good. :-)
You can make boris / bodi / vadi without the sun! Yay!!
Need : Urad dal , grated ginger, a pinch of salt, a little cooking oil, oven / baking tray.
A variety of spices like jeera/cumin, crushed black pepper, fresh coriander leaves, red chilli powder, etc. can also be added to the basic dal mixture to get spicy bori / vadi / badi / bodi.
How to : Wash the dal and soak it overnight.
Grind it into a paste with very little water.
Add the grated ginger and salt to it and mix very well.
Beat it well with your fingers till the batter is light and fluffy.
Apply cooking oil on a baking tray evenly.
Scoop out very small ball of the dal mixture with your hand and place it on the plate.
Repeat till the plate is full ... do remember to leave a little gap between two boris / badis / bodi.
Place the tray in the oven and bake at the lowest temperature ... between 25 - 40 degrees ... will depend on your kind of oven ... for around 4 to 5 hours. The time will vary for different ovens and also the consistency of the paste.
Do keep checking on them at times.
They should not turn brown.
When done they'll come out loose when you shake the tray.
Cool well before storing ... or frying.
These boris will be slightly robust and very good for adding to curries as they retain their shape in the gravy.
If your batter is really fluffy, then they can be enjoyed fried too ... as bhaja bori.
My camera and I went bonkers trying to adjust with the sun playing hide and seek.
I'll post better snaps when I make another batch.
So all you folks ... who have been missing out on boris / badis / bodi and its recipes ... go ahead and give this a try.
Here are a few recipes where you can enjoy your Bori in : -
Aloo Borir jhaal
Laal shaak bhaja