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Doi Bora

By: Unknown
Region: Others
Dish:Vegetarian - Others
Servings: 5
Time to Prepare: 1 hr


250 g of Mashkolai Dal
Water as needed
Salt as needed
2 cups of vegetable oil
6 dry red chillies
300 g of sour yoghurt ( tok doi)
500 g of sweet yoghurt (mishit doi)
1.5 teaspoon of coriander powder
1 teaspoon of cumin powder
Sugar as needed
Crushed red pepper-as needed or preferred


oak the dal in water for 4-6 hours. It is best if the dal is allowed to soak in water overnight.
Grind the dal in a sheel pata and make a fine paste.
Blend the pasted dal or beat with an egg beater so that a smooth paste forms. If the paste is hard, 1 tablespoon of water can be added. Set aside on a bowl.
On a separate bowl, add cold water, (around 3-4 cups so that the bowl is almost filled), and sprinkle a pinch of salt.
Heat oil on a pan, and when the oil starts to sizzle, make small balls out of the smooth dal paste and add to oil. Fry until the balls turn brown.
Dip the fried hot balls (bora) in the bowl with the cold water. When the bora gets cold, squeeze it lightly so that the water that has soaked in will come out.
Set the balls aside on a bowl carefully so that they do not break.
Heat a tawa and toast the dry red chillies. Grind the chillies to make a powder and set aside.
Add the sour yoghurt ( tok doi) with the sweetened yoghurt ( mishit doi) in a blender. Sprinkle the coriander, cumin and red chilli powders along with salt and sugar and blend well.
Pour the spicy yoghurt mixture on to the balls (bora) in the bowl. Set aside for 1 hour. Serve by sprinkling crushed pepper.


Doi Bora is a traditional dessert item in Bengali cuisine. It is widely made on Bengali New Year's Day, known as Pohela Boishakh, which is the first day of summer for Bengalis. It is sweet, sour and spicy, and is delicious by itself. It also helps with indigestion problems.

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