- Black Gram - 200gms
- Rice - 100gms
- Salt to Taste
- Oil to Deep Fry
- Green Chilies – 7
- Ginger - Small Piece
- Curry Leaves – Few
- Onions - 2(Medium)
Take black gram in a bowl and wash it by adding water. Drain the washed water and add fresh water to the black gram. Similarly take rice in another bowl and wash it by adding water. Drain the washed water and add fresh water to the rice. Soak the black gram and rice for 4 to 5 hours.
Once fully soaked grind the black gram and rice separately. Take a mixie jar and add handful of soaked black gram and add only a tea spoon of water to it. Grind this to a coarse paste. Like this grind the remaining soaked black gram with less water and take the ground paste into a container. Similarly take soaked rice in a mixie jar and grind to a coarse paste. Add this ground rice to the ground dal and mix well. Add salt and again mix well. Take a small test portion of the prepared batter and add to a bowl full of water. If the portion sinks then the batter needs to be fluffed so as to incorporate air. Beat the batter with fingers till it is light and fluffy. Take a portion of the fluffed batter and add to the bowl full of water. Now the test portion should float. This is the right consistency for frying Boras. Wash and clean green chilies and ginger and grind to a coarse paste in a mixer grinder. Peel the onions and slice them length wise. Wash the curry leaves and chop them finely.
Heat a pan and add oil to deep fry the Boras. To the prepared batter add the ground ginger-chili paste, chopped curry leaves and sliced onions. Mix all well. Now test the heat of oil. Drop a small portion of batter in the oil. It should sit first and immediately float. Wet your left palm. Wet your right hand fingers and take a portion of the batter and place it on your left palm. With wet fingers pat it flat and transfer the flattened batter portion to your right hand fingers and slowly drop this in oil. Take care while dropping the batter in hot oil as it may spill and burn your skin. Wait for few seconds and slowly tap the underneath of the dropped Bora with a slotted ladle. Now observe that the bora is floating. Fry the bora by turning the sides on and off till it changes to deep golden color. In this manner fry all the Boras. At a time 4 to 5 Boras can be fried. Once fried drain them and keep them separately to cool a bit. Break open and see that the batter is nicely cooked from inside and the boras are fluffy to touch. As we have incorporated air into the batter by beating it with fingers, the boras will come out fluffy. Serve them hot with Aloo Kaddu Torkari.
Points to Notice:
Beating the batter is very important to get fluffy Boras. To test this drop a portion of the batter and if it sinks it requires more beating, and if it floats it is ready for frying Boras.
After adding salt and onions the consistency of the batter becomes thin. So while grinding take care not to add much water.
Take care while dropping the batter in hot oil as it may spill and burn your skin.
This is a Oriya dish served with a curry and tastes equally good as the vada and chutney or vada and sambar.
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