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Bori

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description Bori Overview

Bori are small, dried lentil dumplings used in Bengali cooking. They are made by grinding soaked urad dal into a paste, shaping or piping the paste into pieces, and drying it in the sun until firm. The preserved pieces can later be fried or cooked with vegetables and other ingredients, adding a chewy or crisp texture as well as the flavor of lentils. Bori are valued as a way to store a legume-based ingredient for later meals.

help Bori FAQ

What are bori in Bengali cooking?

Bori are small, dried lentil dumplings used in Bengali cooking. They are made from a ground lentil paste and dried until firm.

How are bori made from urad dal?

Soaked urad dal is ground into a paste, then shaped or piped into small pieces. The pieces are dried in the sun until firm.

Do you eat bori fresh, or after drying?

Bori are dried before they are used in cooking. The firm pieces can later be fried or cooked with vegetables and other ingredients.

What kinds of dishes use bori?

Bori can be fried or cooked together with vegetables and other ingredients. Their Bengali name refers to a preserved lentil preparation rather than a raw dal paste.

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