দই বড়া 🤤.

Ingredients

• 1 cup Urad Dal (Black Gram) (soaked overnight, then drained)
• 1/2 cup Water (for grinding the dal to a smooth batter)
• 1 tsp Salt (divided: 1 tsp for batter, 1/4 tsp for yogurt)
• 1/4 tsp Whole Fenugreek Seeds (optional, adds authentic flavor)
• 1/2 tsp Cumin Seeds (whole, toasted)
• 1 tsp Dried Red Chili Powder (adjust to heat preference)
• 2 cups Vegetable Oil (for deep frying, medium‑high smoke point)
• 1 cup Plain Yogurt (full‑fat, well‑stirred)
• 2 tbsp Granulated Sugar (dissolves into yogurt)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)
• 2 tbsp Tamarind Chutney (store‑bought or homemade)
• 1 cup Water (for soaking fried balls) (lukewarm, with a pinch of salt)

Instructions

1. Soak the Dal

   Rinse 1 cup urad dal, place in a bowl, cover with water and let soak overnight (or at least 8‑10 hours).

   Time: PT0M

2. Grind the Batter

   Drain the soaked dal and transfer to a mixer grinder. Add ½ cup fresh water, 1 tsp salt, ¼ tsp fenugreek seeds, ½ tsp cumin seeds, and 1 tsp dried red chili powder. Grind to a smooth, thick batter with no grainy bits.

   Time: PT10M

3. Rest the Batter

   Let the batter rest for 5 minutes; this helps the spices infuse and the batter to settle.

   Time: PT5M

4. Heat Oil for Frying

   Pour 2 cups vegetable oil into a deep frying pan and heat over medium‑high heat until a small drop of batter sizzles and rises to the surface (about 350°F).

   Time: PT5M

   Temperature: 350°F

5. Fry the Bora

   Drop spoonfuls of batter into the hot oil, gently flatten with the back of the spoon, and fry until golden brown and puffed, turning once. Remove with a slotted spoon onto a paper‑towel‑lined plate.

   Time: PT10M

   Temperature: 350°F

6. Soak Fried Bora

   In a bowl, mix 1 cup lukewarm water with a pinch of salt. Submerge the fried bora for 2‑3 minutes to soften slightly.

   Time: PT3M

7. Prepare Yogurt Sauce

   In a separate bowl, whisk together 1 cup plain yogurt, 2 tbsp sugar, and ¼ tsp salt until smooth.

   Time: PT5M

8. Assemble the Dish

   Place the soaked bora in a serving dish, pour the sweet yogurt sauce over them, drizzle tamarind chutney, and garnish with chopped coriander leaves.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

8 g

Fiber

2 g