29 February 2016

Masur Dailor Bor (Red Lentil Fritters)

            Exploring the flavours of #NorthEastCuisine for the 29th #FoodieMonday #Bloghop, I picked a popular Assamese dish - 'Masur Dailor bor' or Red Lentil fritters that are usually served on the side with rice and Dal. A variation as always, used Pearl millet / Bajra flour along with Rice.
Masur Dailor bor
Ingredients : 
Red Lentils (Masoor dal) - 1 cup
Rice - 2 tbsps
Pearl millet (Bajra) flour - 2 tbsps
Salt to taste
Cumin seeds (Jeera) - 1/2 tsp
Green Chili (chopped) - 1 big
Coriander leaves, chopped
Chopped onions (optional)
Spinach leaves, chopped (optional)
Asafoetida powder (hing) - 1/4 tsp (optional)

Method :
1. Wash and soak the lentils and rice together for 3 hours. 
2. Drain water and coarsely grind in a mixer. Add the bajra flour, salt to taste, hing and grind again to a thick paste using as little water as possible. Remove to a bowl.
3. Heat oil for frying. Add the cumin seeds, chopped green chili, coriander and spinach leaves and mix well with the batter. Check for salt.

4. Using a spoon or hands, drop small fritters or portions into the medium hot oil. Take care to let them fry first on low- medium flame then increase so that the batter within gets evenly cooked as well. Remove once fried to golden brown.
Drain excess oil, serve with accompaniment of choice, or as a side with Rice and lentils.