Mosondori Bor

Instructions

1. 1

   Soak and Grind the Lentils

   • Rinse the masoor dal thoroughly under running water until the water runs clear.
   • Soak the lentils in ample water for 2 to 3 hours. They should become soft enough to break easily with a fingernail.
   • Drain the water completely using a fine-mesh sieve. This step is crucial for a thick, non-greasy fritter.
   • Transfer the drained dal to a grinder or food processor. Blend into a coarse, thick paste without adding any water. A slightly grainy texture with a few whole lentils is ideal for crispy bor.
2. 2

   Prepare the Fritter Batter

   • Scrape the lentil paste into a large mixing bowl.
   • Add the finely chopped onion, green chilies, grated ginger, and minced garlic to the bowl.
   • Stir in the chopped coriander leaves, rice flour, turmeric powder, and salt.
   • Mix all the ingredients thoroughly with a spoon or your hands until everything is well combined. The batter should be thick and stiff enough to hold its shape.
3. 3

   Deep Fry the Fritters

   • Heat the vegetable oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny speck of batter into it; it should sizzle and rise to the surface immediately without browning too quickly.
   • Using your fingers or a spoon, carefully drop small, bite-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches of 6-8 fritters at a time.
   • Fry for about 3-4 minutes, turning them occasionally with a slotted spoon, until they are evenly golden brown and crisp on all sides.
   • The inside should be cooked through and fluffy.
4. 4

   Drain and Serve

   • Once golden and crisp, remove the fritters from the oil using a slotted spoon, letting the excess oil drip back into the pan.
   • Place the fried bor on a plate lined with paper towels to absorb any remaining surface oil.
   • Serve the Mosondori Bor immediately while hot and crispy, accompanied by mint-coriander chutney, tomato ketchup, or a hot cup of Assamese tea.