Daler bori recipe | Biuli daler bori | How to make bori | Bengali Badi

Daler bori recipe is a Bengali delicacy which has been used since ages in Bengali culinary to prepare many traditional Bengali food. It is hugely popular among Bengalis and frequently used in preparing ghonto (Mishmash), macher jhol (Fish curry) and many other dishes. It is a super easy recipe which gets prepared with only three ingredients.

Though Daler bori recipe aka Bengali badi are quite popular in east India but still a major population of the country are still not aware of it which is mostly produced in our own country ‘India’. Before discussing about the recipe, let me explain about daler bori and its usage in culinary.

About the recipe
Tips and Suggestions
How to make daler bori (step wise photos)
Recipe Card

Daler bori are basically sun-dried tear droplets prepared with lentil paste. First you need to prepare a thick and smooth lentil paste and then season them with salt and spices. Then you need to prepare lines of small dumplings with a small tail attaches on head, on either oil coated plates or on soft cotton cloths. Then these are sun dried for couple of days. Usually, daler bori is a summer friendly recipe which can be prepared in both hot and fully sunny weather.

In earlier days, daler bori recipe was prepared with only urad dal known as Biuli daler bori. But now a day’s different varieties of Bengali badi is prepared using different lentils and spices. Now a days, masoor daler bori, chana daler bori, masala bori, kalai daler bori and many more are easily available.

Daler bori recipe aka Bengali badi is more than an ingredient for any Bengali. Every bong would have a lot to say about these pieces of divine and always get nostalgic when they talk about it.

Though now a days, different types of daler bori are easily available in market but in early days it was prepared in almost every house by women, according to their own preferences. So, bori recipe of every different house used to have different taste, flavour and texture from each other. In early days, there was no mixer grinder in the kitchen. At that time, women used to use sheel-nora aka Bengali style flattened stone mortar pestle, the most essential appliance in kitchen, to paste or grind anything.

Women used to paste the soaked lentil and add seasoning and spices like poppy seeds, nigella seeds, cumin seeds etc and beat it till fluffy and make small dumplings with the paste. Then they used to dry them on the roof of their house under direct sunlight.

Even today, in many small towns and villages women still prepare huge batches of different varieties of daler bori recipe and run their own business like an entrepreneur.

Apart from east India, daler bori is known by different names in different subcontinents of the country. In many places, it is also referred as badi, bodi, vadi, mangodi, dried lentil dumpling and many more.

In northern India, the badi recipe is quite alike Bengali badi recipe but not completely same. In north India, the badi mixture is much spicier as compared to the Bengali version.

When I was in india, I used to buy daler bori from market and the quality of the bori completely depended on luck. Sometimes the bori were too good in taste and texture but sometimes they became really very hard after getting cooked for longer period. Sometimes it was very frustrating and to overcome from this problem, I started preparing daler bori at home. Honestly, these homemade daler bori are much better in texture, taste and flavour as compared to the market bought. Even the homemade daler bori last longer than the market bought ones.

Truly speaking, I was really surprised by the result. In exchange of little effort, you can get fresh and supreme quality daler bori recipe. But the challenge occurred when I shifted to London because in London, we hardly get bright sun and most of the time, the weather either is rainy or gloomy. In this weather condition, it is very difficult to prepare bori recipe at home.

Then I have come up with a solution and prepared the bori recipe in oven. On the very first attempt, I was little bit nervous and thrilled but after completing the job, I really got satisfied with the result. After that, I never turned back and was no more dependent on weather conditions to prepare daler bori recipe. Whenever I run out of daler bori stock, I immediately prepare a batch of it in oven and store them for months. Isn’t it great??

Then one day, during the time of baking daler bori one thought struck to my mind. The problems which I have faced, many other people who are staying away from the country or are not satisfied with the readymade bori may also be facing.

Then I came up with the idea to share my journey and experiences of preparing Biuli daler bori with you.

Honestly, it’s always fun to prepare daler bori at home. It requires only 3 basic ingredients excluding water to prepare the pieces of divine. You just need to make paste of the lentil and make small tear drops with piping bag. Then put it in oven for hours to dry up.

Daler bori recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow the step precisely then you will get perfect bengali badi, even better than the ones available in the market.

• Soak the dal aka lentil for overnight in water.
• Paste the dal with minimal water. Too much usage of water makes the batter thin which does not give perfect texture to the bori.
• Fluff the lentil paste with hand or fork to develop air in it or else the daler bori will be dense and hard in texture.
• Don’t skip seasoning and asafoetida (Hing). Salt gives better taste and asafoetida gives better flavour to the daler bori.
• Use icing bag with round nozzle to make tear droplets with the batter. It helps to prepare even-shaped daler bori in an easy way.

To prepare the biuli daler bori, first wash the biuli dal aka urad dal couple of times until the water gets clear and soak it in enough water for overnight or at least for 7-8 hours.

Next day morning, drain the excess water and again wash the soaked dal once and drain the water.

Then transfer the soaked dal into a jar of a grinder and grind it to a smooth grain free paste using minimal amount of water.

Transfer the lentil paste into a bowl and add some seasoning and asafoetida (Hing) into it. Then either with hand or with the help of a fork, whisk the batter thoroughly for 3-4 minutes to develop air in it. It is one of the most essential part of preparing daler bori recipe which cannot be skipped.

Preheat the oven at 80°C/60°C Fan and line the baking tray with parchment paper aka wax paper.

Then pour the whisked lentil paste into an icing bag attached with round neck nozzle and make even sized tear droplets by applying slight pressure on the wax paper lined baking tray.

Put the tray into the middle of the preheated oven for 5-6 hours to bake the daler bori. The duration of baking the daler bori recipe may vary due to the different temperature setting of different oven or size of the baler bori dumplings and even the consistency of the lentil batter.

Many other condiment recipes have already been shared in my previous posts. You can check few of them like

Panch phoran masala
Roasted Cumin Powder
Dabeli Masala
Bhaja Masala

..And Many more…

1 cup = 250 ml

• ½ cup Biuli dal or Urad dal
• ½ teaspoon Salt
• ½ teaspoon Asafoetida (Hing)
• 1-2 tablespoons of Water, to grind the dal

1. Wash the urad dal aka biulir dal 2-3 times and then soak it for at least 8 hours or overnight. Then next day, drain the excess water from the dal and wash it one more time.
2. Transfer the urad dal into a jar of a grinder. Close the lid and grind it to a smooth paste. Make sure there are no grains. Add minimal amount of water if required. I have used 2 tablespoons of water to grind the complete dal. Transfer the paste into a large bowl.
3. Add asafoetida (Hing), salt into the paste and beat the batter in circular motion for 3-4 minutes with a fork or hand to make it airy.
4. Take water in a bowl and check whether beating is done nor not by dropping small portion of the batter into the water. If it floats, then it’s done. If not, then beat for another couple of minutes.
5. Preheat the oven at 80°C/60°C Fan.
6. Keep the baking tray ready by lining it with parchment paper aka wax paper.
7. Pour the whisked lentil paste (Step 5) into an icing bag attached with round neck nozzle and then make even sized tear droplets on the wax paper lined baking tray by applying slight pressure on the icing bag.
8. Put the tray into the middle of the preheated oven for 5-6 hours to bake the daler bori.
   Note: The duration of baking the daler bori recipe may vary due to the different temperature settings of different ovens or size of the baler bori dumplings and even the consistency of the lentil batter.
9. Check whether the daler bori is done or not by breaking one bori. If the bori is not moist from inside and breaks with a crunching sound then it’s done if not, then bake for further.
10. Switch off the oven and take the baking tray out of the oven.

After preparing the daler bori recipe, you can keep it in a clean and dry airtight container. Keep the container in a cool and dry place. Keep the bori in sunlight for an hour or in the preheated oven for 5 minutes once in 3 weeks to keep the daler bori fresh and damp free. You can store them for 2-3 months.

Daler bori recipe | Biuli daler bori | How to make bori | Bengali Badi

Serves: 50 Pieces Prep Time: 20 minutes Cooking Time: 6 Hours 6 Hours

Nutrition facts: NA calories NA fat

Rating: 4.5/5

( 2 voted )

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Ingredients

1 cup = 250 ml

• ½ cup Biuli dal or Urad dal
• ½ teaspoon Salt
• ½ teaspoon Asafoetida (Hing)
• 1-2 tablespoons of Water, to grind the dal

Instructions

1. Wash the urad dal aka biulir dal 2-3 times and then soak it for at least 8 hours or overnight. Then next day, drain the excess water from the dal and wash it one more time.
2. Transfer the urad dal into a jar of a grinder. Close the lid and grind it to a smooth paste. Make sure there are no grains. Add minimal amount of water if required. I have used 2 tablespoons of water to grind the complete dal. Transfer the paste into a large bowl.
3. Add asafoetida (Hing), salt into the paste and beat the batter in circular motion for 3-4 minutes with a fork or hand to make it airy.
4. Take water in a bowl and check whether beating is done nor not by dropping small portion of the batter into the water. If it floats, then it’s done. If not, then beat for another couple of minutes.
5. Preheat the oven at 80°C/60°C Fan.
6. Keep the baking tray ready by lining it with parchment paper aka wax paper.
7. Pour the whisked lentil paste (Step 5) into an icing bag attached with round neck nozzle and then make even sized tear droplets on the wax paper lined baking tray by applying slight pressure on the icing bag.
8. Put the tray into the middle of the preheated oven for 5-6 hours to bake the daler bori.

Note: The duration of baking the daler bori recipe may vary due to the different temperature settings of different ovens or size of the baler bori dumplings and even the consistency of the lentil batter.

9. Check whether the daler bori is done or not by breaking one bori. If the bori is not moist from inside and breaks with a crunching sound then it’s done if not, then bake for further.
10. Switch off the oven and take the baking tray out of the oven.