Ifter Recipes from ramadhan:Curd wide

Some of us think that Doi Bora (Curd wide)/ made a lot of hard work at home. But I do not think it's so easy (follow the steps). You can prepare bora (even weeks ago) before and can be kept in the refrigerator / fridge (depending on how long it is to be kept). Then did not get out from the fridge / refrigerators (you need to first defrost for freezer) and soak in salt water and follow the rest. Thank you. Doi Bora is one of the most popular snacks in Bangladesh and is also a Ramadan favorite.

Ingredients to make Doi bora Recipe

Ingredients:

Dal mix

½  cup mashkalai daal / Urad dal 

½  tbsp ginger paste

For Like salt amount

Oil for frying

For Yogurt Sauce:

1 tablespoon fried cumin powder

1 tablespoon fried coriander powder

1/3 table spoon fried dry pepper powder

1/2 aunt bit salt

1 teaspoon chopped mint leaves

2 teaspoons of tamarind sour or taste

3 cups of money

1 cup milk

Like the taste of sugar

Salt like taste

Direction:

Soak Mashkalai daal / Urad dal  minimum 6hrs. 

Drain and blend it fine adding ginger , green chilli (add water as needed to blend) 

Once it blends well, beat well to make it lighter and fluffy (as shown in the video) 

Meanwhile, add 2tsp of salt in 4 cups of water 

Fry the dumpling/ boras in medium heat 

Soak the fried dumplings/bora immediately in the water mix for 15mins. 

Squeeze water gently out of  the dumplings/ bora and spread yogurt (blended with salt,roasted chilli, roasted cumin) over it.

Garnish with roasted chilli powder, roasted cumin powder , tamarind chutney and some coriander leaves

How to make:

Soak lentil 5-6 hours or overnight and blend it into a smooth paste (use as less water possible).

Beat this paste with little water very well until fluffy. You can check the batter to drop into water, well beaten batter will float. If it isn’t floating, you need to beat more.

Mix all the ingredients with this batter for fritter and deep fry at medium heat until it becomes golden brown.

In a bowl pour cold water and put 1 tea spoon salt in it; soak the fried fritters this chilled salted water. Let them soak for 1-2 hours. Squeeze the extra water from it and place them on a serving dish.

For the yogurt gravy mix all ingredients together except mint and ½ ts crushed chilli. Beat it to make smooth.

Pour the yogurt mixture over the fritter/ bora and garnish it with mint and crushed chilli. Soak fritter in yogurt at least 2 hours in refrigerator before serving.

Doi bora / Dahi Vada is served chilled.

Tips:

Make sure that you are frying this fritter on medium heat, otherwise inside fritter will be raw.

If your yogurt is to runny, use less milk and more yogurt or only yogurt.

You can use sweet yogurt(misti doi) instead of yogurt.

If all spices for yogurt are hard to get, just use chat masala/ chotpoti masala instead.

Some even likes tempering with cumin seeds and dry chilli on yogurt gravy, which up to you. Personally I dont think that you need to do.

For Yogurt gravy I prefer taste as you go policy.

Serve cool and enjoy!

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