Doi Bora: Softest Dahi Vada with Authentic Flavours of Bengal

Dahi Vada is basically a savoury Indian dumpling made from fermented split peas. When served, these dumplings are dunked in a chilled yoghurt mixture. You can serve this dish with a variety of chutneys and pickles to add a bit of tang to this already delicious dish. It is very easy to make and is a healthy and nutritious dish too. It is a one-pot, hassle-free recipe that is best enjoyed with a tall glass of iced tea.

The origin of chaats is almost always traced to the back streets of old cities. The historical connection of dahi bhallas can be traced to Mughal cuisine. The Mughals left an enduring impact on our palates. They cooked this delight in the Mughal Kitchens, using curd, herbs, and spices to improve digestion. According to some experts, the water flowing through the Yamuna canals was not sufficient to cook food, so it had to be replaced with curd. The addition of spices to chaats made these dishes a great delicacy for improving metabolism.

Ingredients

For the boras

1. 200 g kolai'er dal (urad/biuli'r dal)

2. 150–160 ml water

3. 4 g salt

4. 5 pcs green chillies (chopped)

5. 1 sprig curry leaves (chopped)

6. 8 g ginger (finely chopped)

7. vegetable oil for deep-frying

For the brine

1. 100 g yoghurt

2. 1 tsp bhaja moshla

3. 1 tsp chaat masala

4. ½ tsp red chilli powder

5. 1 tbsp vegetable oil

6. 1 tsp mustard seeds

7. 2 green chillies (split)

8. 3 slices ginger

9. 1 sprig curry leaves

10. 18 g salt

11. 1 L water

For the tamarind chutney

1. 15 g mustard oil

2. 1 dried red chilli

3. ¼ tsp kaalo jeere (nigella seeds)

4. ¼ tsp methi (fenugreek seeds)

5. 15 g tamarind pulp

6. 50 g aakhi gur (sugarcane jaggery)

7. 10 g sugar

8. ¼ tsp salt

9. ¼ tsp black salt

10. ½ tsp red chilli powder

11. Sweet yoghurt mixture

12. thick, sour yoghurt

13. bhaja moshla

14. chaat moshla

15. red chilli powder

16. salt

17. sugar

18. curry leaves

19. sweet tamarind chutney

20. Savoury yoghurt mixture

21. thick, sour yoghurt

22. vegetable oil

23. mustard seeds

24. green chillies (split)

25. curry leaves

26. carrots

27. bonde/boondi

28. coriander leaves

Method

1. Kolai'er dal must be washed and soaked all night. Drain the water.

2. Transfer it to a grinder jar after drying. Grind with water to make a paste.

3. Put the paste in a bowl. Add salt, curry leaves, ginger, and green chillies.

4. Whip the batter until it is fluffy and light.

5. Heat the deep-frying oil. Pinch small bits of the batter and put them into the oil. To get the boras to puff, splash oil on top.

6. Turn the boras often while frying over medium-low heat until it’s evenly browned.

7. Add yoghurt, bhaja moshla, chaat masala, and red chilli powder to a bowl.

8. To temper vegetable oil, add mustard seeds, split red and green chillies, ginger slices, and curry leaves to a pan of hot oil. Mix with the yoghurt. Add salt and water.

9. Soak the cooled boras in this flavorful brine solution for at least two hours.

10. Making the Tamarin Chutney is step three.

11. In a pan, warm the mustard oil. Add methi, kaalo jeere, and dried red chillies.

12. Dilute tamarind pulp with water. Add gur, sugar, salt, black salt, and red chilli powder.

13. Simmer until chutney starts to thicken.

14. Strain the entire spices out.

1. Mix thick, sour yoghurt, bhaja moshla, chaat masala, red chilli powder, salt, sugar, and curry leaves together for a single serving. Beat the yoghurt and sugar together.

2. Two of the soaked boras should have the brining liquid squeezed out of them; add the boras to the thick yoghurt mixture.

3. Serve with tamarind chutney and green chillies on top.

SARAVANA BHAVAN-STYLE (STEP 4B) (SAVOURY) BORA DOI

1. Stir some vegetable oil in a skillet with curry leaves, mustard seeds, and hot peppers. Combine this with the yoghurt.

2. Squeeze the brining liquid from two boras before adding it.

3. Serve with carrots that have been thinly sliced, some bonde, and chopped coriander leaves.

4. Tada, the softest heartwarming Doi Bora is ready. Make this on Holi or on a Sunday pot-lunch brunch.