- Ural Dal - 2 Cup
- Salt - A pinch
- Nigella seeds (if wanted) - 1/2 tsp
- Water - as needed (use little as possible)
- Wash the dal and soak it overnight or for 5-6 hours.
- Preheat your oven to the lowest temperature possible. Grind the dal with little water as possible. Add salt. You will probably need around 1-2 tablespoons of water. Don't add too much water or you will end up with a thin batter that will cause flat boris. It would not hold it trademark shape.
- Line your baking tray with parchment paper or spray your baking tray with oil. Using your hands, scoop out very small ball of the dal batter and place on the baking tray. Repeat till you use up all of the batter and there is no more room left in the baking tray for any more. Remember to leave a little bit of a space between the boris.
- Place the baking tray in the oven. Bake the boris in the oven for around 4 to 5 hours. The time will depended on the consistency of the batter and your oven's temperature. Keep checking on the boris regularly
- You will know it is done when you shake the tray and its comes out loose. It will come out on its own.
- You can use a ziploc bag or a pastry/piping bag to make the shape of boris. Cut one corner of the ziploc bag to pipe small drops/shapes. If using piping/pastry bag, use a round piping tip.
- Store the boris in an airtight container. It would keep good for a year or so.
- Choose your boris size wisely. Bigger size boris will take longer time to dry. Make sure that the boris size are even.
- Use the lowest temperature possible or otherwise the boris would burn. It would not taste good. The lowest temperature provides the tastiest result and would not burn the boris.