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Bengal Traditional Bori
Step 1: Soaking and Grinding the Dal
Masoor dal (or other lentils) is soaked in water for several hours until soft. The soaked dal is then ground into a thick, smooth paste using minimal water. Salt and sometimes mild spices are mixed in to enhance flavor.
Step 2: Beating and Shaping the Bori
The dal batter is vigorously beaten by hand to incorporate air, which gives bori its light texture. Small portions of the batter are then shaped into tiny dumplings by hand or spoon and placed on clean cloths or sheets.
Step 3: Sun‑Drying for Preservation
The shaped boris are dried naturally under direct sunlight for one to two days until completely moisture‑free. Once fully dried, they become hard and shelf‑stable, ready to be stored and later fried or cooked in traditional Bengali dishes.