This is a classic food among Newari Families in Nepal; it is prepared occasionally, during festive and joyous events such as weddings, birthdays, and rice feeding ceremonies. Bara, small fried fish and boiled eggs are usually given as “sagun” because they are believed to bring good luck. Bara can be part of a compound meal or can be eaten separately. Nowadays, Bara is very popular in Nepal. This is made similar to American pancakes but is made from black lentil paste and spices. Baras are very healthy with no food allergy contained and can be eaten with any type of curry and pickle.
Serve: – 5 pax
Preparation time: – 25 minutes
Cooking time: – 15 minutes
- 500 g Split black Urad Dal (peeled/ without shell)
- 1 tbsp Ginger & Garlic paste
- 1/4 tsp Asafoetida (Hing)
- 1 tsp Ground Cumin
- 150 ml Oil
- Salt to taste
Method of Preparation
- Soak the split black lentils overnight in cold water.
- Wash the lentils thoroughly in cold water a couple of times.
- Add the lentils and a little bit of water (100 ml) in a food processor or blender to make the smooth thick paste.
- Place the lentil paste in a wide bowl and add ginger-garlic paste, ground cumin, salt, and Asafoetida. Mix it well and leave in the fridge for 15 mins.
- Take the paste out of the fridge and divide it into 10-15 small round balls. If lentil paste is too runny and difficult to make into a ball, a ladle can be used later to put the paste in a pan.
- Heat 1 tbsp of oil in a thick based pan/ flat grill / non-stick pan.
- Place a lentil ball in the pan and using the back of your hand slowly flatten the ball into a round shape.
- Flip the bara with spatula carefully and cook it.
- Cook for 1-2 mins on each side on medium heat or until golden brown.
- Make sure to add a little bit of oil around the sides of the Bara as this will help the Bara cook faster and prevent it from sticking to the pan.
- Now Bara is ready to eat, and it’s better to eat warm with any pickles and curries.
- It can be made with a filling of egg, minced meat, and vegetables.