Doi Bora

Instructions

1. 1

   Soak the Lentils

   • Rinse the urad dal under running water until the water runs clear.
   • Soak the dal in 3-4 cups of water for at least 4-6 hours, or preferably overnight.
2. 2

   Prepare the Batter

   • Drain the soaked dal completely, discarding all the water.
   • Transfer the dal to a grinder jar along with the chopped ginger and green chilies.
   • Grind to a smooth and thick paste, adding 1 tablespoon of water at a time only if necessary. The batter should be very thick.
   • Transfer the batter to a large bowl. Add salt and hing.
   • Using a whisk or your hand, beat the batter vigorously in one direction for 5-7 minutes. This step is crucial for incorporating air, which makes the boras light and fluffy.
3. 3

   Fry the Boras (Vadas)

   • Heat oil in a deep pan or kadai over medium heat. To test the oil, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
   • Wet your hands with water, take a lemon-sized portion of the batter, and gently slide it into the hot oil. Do not overcrowd the pan; fry in batches.
   • Fry for 5-6 minutes, turning occasionally, until the boras are evenly golden brown and crisp.
   • Remove the fried boras with a slotted spoon and place them on a plate.
4. 4

   Soak the Fried Boras

   • In a large bowl, take 4 cups of lukewarm water and add a pinch of salt.
   • Immediately transfer the hot, fried boras into the lukewarm water.
   • Let them soak for 15-20 minutes. They will absorb water, soften, and increase in size.
5. 5

   Prepare the Yogurt Sauce

   • While the boras are soaking, prepare the yogurt. In a large mixing bowl, add the curd, sugar, kala namak, and regular salt.
   • Whisk vigorously until the yogurt is completely smooth, creamy, and free of lumps. If it's too thick, you can add 2-3 tablespoons of milk or water to achieve a thick, pouring consistency.
6. 6

   Assemble and Chill

   • Gently take one soaked bora at a time and press it lightly between your palms to squeeze out the excess water. Be careful not to break it.
   • Place the squeezed boras directly into the bowl of whisked yogurt.
   • Repeat for all the boras, ensuring they are fully submerged in the yogurt.
   • Cover the bowl and refrigerate for a minimum of 3-4 hours, or up to 8 hours, to allow the boras to absorb the yogurt and its flavors.
7. 7

   Garnish and Serve

   • Just before serving, gently scoop the doi boras along with a generous amount of yogurt into serving bowls.
   • Garnish with a sprinkle of roasted cumin powder and red chili powder.
   • For extra flavor, drizzle with tamarind chutney (optional).
   • Serve chilled as a refreshing snack or appetizer.