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.
Ingredients
- 4 cups black lentil flour
- 2 cups minced vegetables (e.g. taro, yam, colocasia leaf)
Ingredients for 5 servings (1 kg) · the original recipe
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.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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