Mosondori Bor
Crispy, savory fritters made from red lentils, a beloved tea-time snack from Assam. These golden-brown delights are packed with the simple flavors of onion, ginger, and green chilies, perfect with a side of chutney.
For 4 servings
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest texture, ensure your lentil paste is coarse, not smooth. A few whole lentils in the batter add a delightful crunch.
- 2The batter must be thick. If it feels watery, add another tablespoon of rice flour to help bind it and prevent the fritters from absorbing too much oil.
- 3Maintain a consistent medium heat while frying. If the oil is too hot, the outside will burn before the inside is cooked. If it's not hot enough, the fritters will be greasy.
- 4For an authentic Assamese flavor, you can add a pinch of asafoetida (hing) and 1/2 teaspoon of whole cumin seeds to the batter.
- 5These fritters are best enjoyed fresh off the stove. They tend to lose their crispiness as they cool down.
Adapt it for your goals.
Herbaceous Twist
Incorporate 1 tablespoon of finely chopped fresh mint leaves or dill leaves into the batter for a fresh, aromatic flavor.
Vegetable AdditionVegetable Addition
Mix in 1/4 cup of finely chopped spinach or grated carrots into the batter for added nutrition and texture.
Air Fryer MethodAir Fryer Method
For a lower-oil version, shape the batter into small, slightly flattened patties. Lightly spray them with oil and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway through, until golden and crisp.
Why this is on our healthy list.
Rich in Plant-Based Protein
Masoor dal is an excellent source of plant-based protein, which is essential for muscle repair, tissue growth, and overall body function, making it a great choice for vegetarians and vegans.
Good Source of Dietary Fiber
The lentils provide a significant amount of dietary fiber, which aids in healthy digestion, promotes gut health, and helps maintain stable blood sugar levels.
Packed with Essential Minerals
These fritters contain important minerals from the lentils, such as iron, magnesium, and folate, which are vital for energy production, bone health, and preventing anemia.
Frequently asked questions
As a deep-fried snack, Mosondori Bor is best enjoyed in moderation. The base of red lentils is nutritious, providing protein and fiber, but the deep-frying process adds a significant amount of fat and calories.