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Posted by on Aug 11, 2014 in Lentil, Other | 14 comments

Daler Bori/ Lentil Dumpling / ডালের বড়ি

daler bori -1

To live overseas makes us to love more our country. Daler bori / Lentil Dumpling I dont think , i would ever try to make this very traditional food, if I am in Bangladesh. So with my traditional Bangladeshi daler bori / Lentil Dumpling which quite is easy to make if you just follow the tips, you will get perfect homemade Bari. Enjoy.


  • 1 cup Urad Dal(mashkolai dal)
  • 2/3 cup grated ripe wax gourd(paka chalkumra)/ radish(mula) / lobok(mula) / Plantain(kacha kola)


urad dal


grated wax gourd


How to make:

  1. Wash the dal and soak it 5-6 hours or overnight. Soak lentil overnight in that you make in the morning and get dry under sun all day.
  2. Soak grated ripe wax gourd (paka chalkumra) in water and wash well. Squeeze it or hung it in cheese cloth to get rid of excess water.
  3.  Strain water and grind lentil into a paste with 1-2 tablespoon water. If you use more water you will get flat Bori/ Dumpling. Dal paste does nt to be smooth or fine. I usually use food processor to make paste.
  4. Add the grated waxed gourd and beat well till batter is aerated. To check batter is ready or not, drop a bit of batter in water, if batter floats, stop beating and start placing on try.
  5. Scoop out very small ball of the dal batter with your hand and place it on the plate.
  6. Sun dry bori / dumpling for a few days. Do not try to pick them. It will come out on its own when it dries.
  7. You can keep Daler Bori/ Lentil Dumpling in airtight container about year. But you need to redry under sun once in every month.


  1. If you can’t find Urad Dal(mashkolai dal), you can use moong dal.
  2. Soak lentil overnight in that you make in the morning and get dry under sun all day.
  3. If you don’t have ripe wax gourd, you can use radish(mula).
  4. Traditionally bori are placed on cotton cloth, I used baking paper. Greased tray is another option.
  5. Aerated the batter is very important. To check batter is ready or not, drop a bit of batter in water, if batter floats, stop beating.
  6. Give the size of the bori to your choice, though bigger size bori will take long time to dry.
  7. If you do not get enough sun, you can still make Daler Bori in oven. Just place bori in baking tray and bake on lowest temperature or 70-90˚C for 4-5 hours till it dries out.
  8. You can keep Daler Bori/ Lentil Dumpling in airtight container about year. But you need to re-dry under sun once in every month.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Thanks Rownak for this traditional Bari tip. I love to eat Bari.

    • My pleasure. I inherit this Bori craving from my mother(she just loves Bori). Happy that you like it. Only my paternal auntie (Fupu) makes Bori in my Family. I am happy that I am successful to make this Traditional Food.

  2. Thanks Rownak for the recipe and procedure of making Bangladeshi bori! I love Bori; My Nani used to make Bori and so far I remember she sometimes used to use green Banana (Kachcha kola) in making bori which my mother said is good for stomach/digestion. Just thought of shearing my experience and family tradition.
    Thanks again; and good luck in your venture of introducing authentic Bangladeshi food to the rest of the world. Mahfuz

    • Thanks for sharing your family tips to green Banana (Kachcha kola) in making bori. Good to know about it and I will definitely try it. Thanks again.

  3. Hi Rownak, thank you for your traditional bangladesi recipes, I’m going to try to make Bori, one of my and my family’s favorite food. We came to USA about 40 yrs ago I didn’t know lot of cooking at that time, I still don’t know a whole lot, or I forgot lot of items, but thanks to you when ever I remember of some item I go to you and ta tah I find it. Love you love you love you.

    • My pleasure. I am happy to help and if you need any specific recipe, please let me know. Thanks for your good word , it is pretty inspiring and love you too.

  4. I am from Ahmedabad , Gujarat , India. Thanks for your bari recipe .I LOVE BORIS TOO MUCH. I want to add some hing and some masala – what masalas i add and at what stage ? Please elaborate. Thanks a lot.

    • Sorry for late reply. If you want to use hing or other spices, add it when you are beating lentil batter. Thanks for your patience .

  5. Apu apni sydney thaken??accha ekhane ki lantil mane moshur dal add hobe?? Ur recipies r nice

    • api bori moshur dal-e bori hoy na, mashkolai dal diye hoy . je kono Indian grocery urad dal nam-e paben. mash kolai na pele mung dal use korte paren. ami Gold Coast thaki. Thanks.

  6. Apu apni sydney thaken??accha ekhane mula ba kumra use na korle hoi na??r use korle ki blend korte hobe??let me clear plz

    • api daler bori -te sob somoy kono na kono vegetables use korte dekhchi murrubider. I dont want to use that much effort and ruin it without using this simple thing. ami Gold Coast thaki.ami grate kore panite vigiye pani jhoriye dal bleand korar pore dal fetanor somoy chal kumra dite hobe. Thanks.

  7. hi… can we make bori in the summer season… bcoz i heard that boris are usually made during the winters… so please let me know ok

    • You can make Bori summer as long its not raining. Check weather forecast before making it. Usually bori are made in winter because no rain in that time. you can even make it oven if you want to. Thanks


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