I have fond memories of seeing my grandmother make ‘boris’ (sun-dried lentil dumplings) at home, arranging the wet lentil batter in neat little dollops in a big circular tray to be dried in the sun. I have even fonder memories of those sun-dried boris being deep fried into crispy delights that would punch up many a vegetable and fish preparation at home.
I decided to try making ‘boris’ at home but sadly without access to a big sunny verandah and the time to monitor a sun-drying process, I decided to slow roast them at a very low temperature. The result was pretty good. I deep fried a batch for a ‘chorchori’ (mixed vegetable) and the rest are sitting pretty in a jar for the next time I want to add texture and a new flavour to a dish.
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