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Soy and legumes from Nepal
Maseura is a dried, fermented black-gram product from Nepal. Soaked, dehulled black gram is ground wet, mixed with grated vegetables such as colocasia, radish or ash gourd, shaped into small balls or cones, fermented and dried until hollow, brittle and spongy. It is cooked into curries and soups.
| Black gram2 parts | Cleaned, soaked overnight, dehulled and wet-ground[Bhattarai2018] |
| Colocasia tuber1 part | Washed, peeled, shredded and blanched[Bhattarai2018] |
| Mashed potato18.75 parts in place of black gram (optional) | Rated best of the potato levels tried; it made the balls hold together better[Bhattarai2018] |
| Starter | spontaneous; the traditional product is naturally fermented [Dahal2006] |
Total time across the recorded steps: 16 h
What changes: Black gram soaks overnight and the hulls are removed
Output: dehulled black gram.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Maseura is a dried, fermented black-gram product from Nepal. Soaked, dehulled black gram is ground wet, mixed with grated vegetables such as colocasia, radish or ash gourd, shaped into small balls or cones, fermented and dried until hollow, brittle and spongy. It is cooked into curries and soups. Made in 5 steps over 16 h. The longest step, dry, takes 14 h (Bhattarai G 2018) and runs at 60 °C (Bhattarai G 2018). Lactic acid bacteria: Lactobacillus fermentum, L. salivarius, Pediococcus acidilactici, P. pentosaceus, Enterococcus durans and Bacillus: B. subtilis, B. mycoides, B. pumilus, B. laterosporus do most of the fermenting.
| Main step | 14 hReported[Bhattarai2018][Dahal2006] | Dry |
|---|---|---|
| Temperature | 60 °CReported[Bhattarai2018] | Dry |
Maseura is a black-gram paste mixed with vegetables, shaped into balls and dried, with a mixed lactic, Bacillus and yeast flora [Tamang2016]. Tamang, Watanabe and Holzapfel list it among the fermented black-gram foods, next to the wari of India, and describe it as dry, ball-like and brittle [Tamang2016].
The dried balls reach a final moisture of 8–10 % and are stored at ambient conditions [Bhattarai2018].
Every number is labelled with how it is known. How this atlas is made
Bhattarai et al. (2018) cite Gajurel and Baidya (1979) for black gram with colocasia, or radish and ash gourd, as the raw materials depending on what was available, and for its nickname "meat for vegetarians". They list later work on it, from Subba's 1985 selection of the best pulse and vegetable proportions and Subedi's 1999 soybean-enriched version to Deo's 2003 study of fermentation time and temperature, and note that quality varies between the communities that make it [Bhattarai2018].
