Masyaura (Nepali Fermented Vegetable Balls)
Masyaura are Nepali fermented sun-dried vegetable balls made with a combination of minced vegetables and black lentils. The choice of vegetables is mostly taro, yam, and colocasia leaf. As finding fresh vegetables year-round was hard in the earlier days, masyaura become an alternative nutritious foo
Ingredients
- 4 cups black lentil flour
- 2 cups minced vegetables (e.g. taro, yam, colocasia leaf)
Instructions
- Place the lentil flour in a mixing bowl, and add enough water to make a thick paste.
- Mix in the vegetables.
- Cover the bowl and leave it overnight. This allows the paste to absorb the moisture completely and go through slight fermentation, which gives a nice flavor to the product.
- In the morning, make small balls or nuggets by using your hand, and place them on a tray. Wet your hand often with water, which helps prevent the paste from sticking to your hand. The balls should not touch each other.
- Place the tray in the direct sun to allow them to dry. It will take around three days to completely sun-dy, and it might take even longer on less sunny or cloudy days. Keep it indoors during the night to speed up the drying process.
- Once they are completely dried, keep them in an airtight container store for several months.