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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 food item when fresh vegetables weren’t available. It also can be compared with soy-chunks, though soy-chunks are made from soybeans and masyaura is made with minced vegetables.

Source and licence

"Masyaura (Nepali Fermented Vegetable Balls)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Masyaura_(Nepali_Fermented_Vegetable_Balls), revision 4501242), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Masyaura_(Nepali_Fermented_Vegetable_Balls)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4501242

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nepal. Associated with Nepal by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Place the lentil flour in a mixing bowl, and add enough water to make a thick paste.
  2. Mix in the vegetables.
  3. 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.
  4. 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.
  5. 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.
  6. Once they are completely dried, keep them in an airtight container store for several months.