Ingredients
Batter
- 300 gsplit black lentils (kalo mas ko dal), skinless
- 1 tspsalt
- 1 tspgrated ginger
- 2green chillies, minced
- ½ tspground cumin
- a pinch of asafoetida (optional)
To cook
- oil or ghee for the griddle
- 8eggs, or 300 g minced buffalo or mutton seasoned with salt, chilli and ginger (optional toppings)
Directions
- Soak the lentils in plenty of cold water overnight, or for at least 6 hours. They should crush easily between finger and thumb before you go any further.
- Drain them well and grind to a thick, smooth paste with as little water as you can manage — a splash at a time. A wet batter will not hold its shape on the griddle, and this is the step where most bara go wrong.
- Beat the paste hard with a spoon or your hand for a couple of minutes to aerate it, then fold in the salt, ginger, chilli, cumin and asafoetida. A spoonful dropped into a glass of water should float when the batter is properly beaten.
- Heat a flat griddle over medium heat and oil it generously. Drop a ladle of batter on and spread it outwards with the back of the ladle into a disc about 12 cm across and 1 cm thick.
- Cook for 4–5 minutes until the underside is set and browned, drizzling oil around the edge. If you are topping it with egg, crack one onto the raw upper surface now and spread it; if with meat, press the seasoned mince on and flatten it.
- Flip carefully and cook the other side for another 4–5 minutes, until the topping is cooked through and the base is crisp. Serve hot, whole.
Technique
- Grinding with too much water is the single commonest fault. The paste should be stiff enough to sit in a mound on the spoon.
- The float test is a genuine check, not folklore: it tells you enough air has been beaten in for the bara to be light rather than dense and rubbery.
Substitutions
- Skinless split urad dal is the same lentil and is easier to find outside Nepal.
- Egg is the usual topping; plain bara with no topping is normal for fasting days.
Variations
- A Newari dish of the Kathmandu Valley, served at feasts and as part of the ritual samay baji platter alongside beaten rice, smoked fish and soybeans.
History
Newari dish of the Kathmandu Valley, served at feasts and in the ritual samay baji platter.
Frequently asked questions
What is Bara?
Bara is a snack from Nepal: thick black-lentil pancake fried on a griddle, often topped with egg or minced buffalo. Newari dish of the Kathmandu Valley, served at feasts and in the ritual samay baji platter.
How long does Bara take to make?
Bara takes 20 min plus soaking overnight of preparation and 25 min of cooking. The recipe makes makes 8. It is rated medium to make.
What can I substitute in Bara?
Yes, within limits. Skinless split urad dal is the same lentil and is easier to find outside Nepal. Egg is the usual topping; plain bara with no topping is normal for fasting days.
What is the most important thing to get right in Bara?
The float test is a genuine check, not folklore: it tells you enough air has been beaten in for the bara to be light rather than dense and rubbery.
