RECIPES
Nepali Bara, A Delightful Newari Style Lentil Pancake For A Healthy Breakfast At Home
The first meal or breakfast is considered important and necessary to shape the tone of the day. If someone loves exploring with their breakfast menu can simply incorporate this Newari dish called Bara for a change. Here is a simple recipe, read to know more.
Nepali bara is a delightful breakfast treat relished with drinks for a change credits- bhaiyajiletscook- instagram
Well, nothing can beat the goodness of trying out delicious and traditional dishes packed with the goodness of spices and diverse flavours. One such dish hailing straight from the heart of Nepal is ‘Nepali bara.’ This delight is nothing less than spiced lentil patties, which are cooked in a pan or tawa.
Also Read: Suntala Sadheko, This Unique Nepali Orange Chaat That Also Has Its Cousin In Uttarakhand
Considered a close cousin of pancakes or chilla, the bara makes for a healthy and refreshing breakfast option, which also sees an egg and minced meat version. Bara is a Newari delight, which is commonly known as ‘Wo’ in the Newari language. This traditional dish is famously relished among the natives.
Popularly paired with drinks including ‘Aila’ and ‘Chayang,’ these Newari drinks elevate the flavour of the dish. Newari bara is prepared with an easily available mix of ginger, garlic, split urad dal, cumin powder and salt.
The appearance of the dish looks like savoury rice flour pancakes and is often enjoyed due to its flavour. The eggless variation makes for a vegan, gluten-free and of course vegetarian, which is great to kickstart the day on a wholesome note. Here is a quick recipe, check it out.
Nepali bara recipe
Prepared with a blend of simple ingredients, follow these easy steps and enjoy your day.
Ingredients
- 1 ½ cups split urad dal
- ½ tbsp ginger garlic paste
- 1 tsp cumin powder
- Salt to taste
- Oil for cooking
Other ingredients
- Eggs as required
- Coriander leaves as required
Method
- To prepare this delightful Nepali Bara at home, start by rubbing the soaked urad dal gently so that the skin can get separated without any hassle. You can add more water and discard the skin floating on top.
- Next, transfer it to the blender jar and blend it into a smooth paste without any added water. Once the batter is ready, simply add ginger garlic paste, cumin powder, salt to taste and oil. Combine everything together and set it aside.
- Now, heat oil in a non-stick pan and spread a ladleful of batter and cook both sides. If you are planning to make the egg version of the bara, crack open an egg and cook on both sides. Don’t forget to sprinkle coriander leaves on the uncooked side of bara, and serve immediately. Enjoy!