Bara, also known as Newari Bara or Wo, are traditional Nepali lentil pancakes (patties, or fritters) that are often enjoyed as an appetizer or snack. The basic Bara is mainly made with lentils which makes them gluten-free, vegan, and vegetarian but you can add any combination of eggs, minced meat, or veggies of your choice to make extra flavorful versions.
Sharing my secrets
to make the best ‘Bara’!
I love lentils and lentils are a staple in my pantry, however, mostly I use them for making lentil curries. So I am always in search of new lentil recipes. After trying this Nepali Bara recipe, it has become one of my favorite lentil recipes. Another great lentil recipe to add to your repertoire as it’s so tasty, easy, and healthy.
You can make a fully vegetarian/vegan version only with ground lentils. So, I am sure this recipe will make you happy if you’re looking for vegan/vegetarian recipes. However, you can also make them by adding any combination of beaten eggs, minced meat, or veggies of your choice to make extra flavorful versions.
Here you will find an easy-to-follow recipe with step-by-step pictures, helpful info plus tips that will help you make them in an easy way at home. Do try them out and let me know how it went in the comment section below!
What is Bara (Nepali Lentil Pancakes)
Bara, also known as Wo, is a special food among Newari people in Nepal (please see the details below) and is served at festivals, birthdays, and celebrations as a good-luck food.
Bara are typically made with soaked and ground split black lentils and/or a combination of split black lentils and split moong lentils, so, they are very nutritious as these lentils are packed with protein and other nutrients.
They are seasoned with ginger, garlic, fresh chili, and spices that help also to improve flavor, taste, and health benefits. Adding chopped fresh coriander is also very common.
About Newar People
Newar people are the historical inhabitants of the Kathmandu Valley and its surrounding areas in Nepal and the creators of its historic heritage and civilization over a period of more than 2,000 years. Newars form a linguistic and cultural community of primarily Indo-Aryan and Tibeto-Burman ethnicities following Hinduism and Buddhism with Nepal Bhasa (Newar or Newari) as their common language.
Bara (Nepali Lentil Pancakes)
Serving Suggestions
Bara tastes best when served hot, straight off the pan as it’s crispy on the outside with a soft, fluffy texture on the inside. You can serve them as a healthy breakfast, a snack, or as a light meal. They are delicious just plain with a hot cup of tea or spiced milk tea.
You can also serve them with other side dishes, sauces, pickles, achar, etc.. and I love to serve them with spicy sauce. They are best served hot and fresh, but if you have any, you can refrigerate the leftovers for a few days. Make sure to reheat them in a frying pan before serving.
The Lentils Used in This Recipe
Bara is typically made with black gram split (urad dal) and split moong lentils (yellow). You can also use only one of them or combine them as you like. If you use black gram split (urad dal) with skin on, make sure to separate the skin and discard it otherwise, the taste of the pancakes may not be good.
Black Gram (Urad Whole) and
Black Gram Split (Urad Dal)
- Black Gram, also known as Black Gram Beans, Vigna Mungo, Urad Bean, or Urad Whole, is a bean grown in South Asia.
- White Urad Dal is a whole or split urad with its skin removed. These lentils are creamy white in color and have a milder flavor than whole Black Gram or Urad Bean.
- Black Gram Split is the English name for Urad Dal. White Urad Dal is used to make batter for preparations like dosa, idli, vada, and papad.
Black Gram (Urad Whole) and Black Gram Split (Urad Dal)
Green Gram (Mung Bean) and
Yellow Split Mung Bean (Mung Dal)
- Green gram, also known as mung (Moong) bean, is used as an ingredient in both savory and sweet dishes. They are highly nutritive food and are rich in protein, vitamins, and minerals.
- Yellow Split Mung Bean; Mung beans are light yellow in color when their skins are removed. Moong Dal Yellow or Mung Dal is split and skinned Green Gram Beans which are also known as Yellow Lentils or Yellow Mung.
Green Gram (Mung Bean) and Yellow Split Mung Bean (Mung Dal)
Bara (Nepali Lentil Pancakes)
Variation
You can make them either vegan, vegetarian, or non-vegetarian according to your needs and taste preferences.
For a fully vegetarian/vegan version, make them only with ground lentils. You can add ground meat and/or beaten egg to the batter for a non-vegetarian version. I tried different versions adding minced chicken and/or beaten eggs separately. The taste, flavor, and texture of each version are different and I liked them all.
Bara (Nepali Lentil Pancakes)
Steps to Make
- Soak the lentils
- Grind the lentils
- Make the Batter
- Cook
1. Soak the Lentils
First, soak the lentils (split black lentil/split urad daal and/or split yellow lentil/mung daal) in water until softened.
2. Grind
Traditionally, the batter is ground on a stone slab and roller. However, nowadays, you can easily make the batter in a food processor or blender in no time. I prefer grinding the garlic, ginger, and green chilies together with the lentils.
3. Make the Batter
Transfer the ground lentils into a bowl. If you use finely chopped garlic, ginger, and green chilies, add them together with other ingredients except oil and mix well.
4. Cook
Use a non-stick pan or cast-iron skillet. (See the cooking options below)
Cooking Options
I like to fry them in a generous amount of oil until crispy. However, you can cook them according to your preference and they will become pancakes, patties, or fritters according to the way you cook them.
- If you want to make them with less oil, just make them like you make pancakes only greasing the pan lightly with oil.
- You can also shallow-fry them in a generous amount of oil until crispy.
- You can deep fry them in oil just like you make fritters however you will need a lot of oil and as you know it will add a lot of calories too.
Bara (Nepali Lentil Pancakes)
Helpful Tips
- To avoid the hassle of separating the skin, use black split lentils without the skin.
- If you use split black lentils with skin on, make sure to separate the skin and discard them.
- You need to soak the lentils for 6-8 hours prior to making the pancakes so, make sure to plan accordingly.
- Make sure to grind the lentils into a smooth batter, somewhat pourable consistency but not liquified.
- Do not add a lot of water in the beginning. Just add some water, a little at a time, as needed.
- Grind the lentils in batches according to the amount of lentils and the size of your blender.
More Lentil Recipes to Try
Bara (Nepali Lentil Pancakes)
Step-by-Step Recipe
Prep Time: 20 mins plus soaking time
Cooking Time: 15 mins
Yields: 6 Bara
Ingredients
100g split yellow mung lentils (mung dal)
100g split black gram (urad dal)
1-inch piece of ginger
2 garlic cloves
2 green chilies (optional)
1/2 tsp cumin powder
1/4 tsp turmeric powder
Salt to taste
Oil for frying
Notes
- For the vegan/vegetarian version, use only lentils.
- You can make them with only split yellow mung dal.
- Use minced meat and/or beaten eggs for non-vegetarian Bara.
- Add finely chopped green cilantro or herb of your choice if desired.
Instructions
For the vegan/vegetarian version, use only lentils. Wash and soak the lentils (urad dal and/or mung dal) for about 6 to 8 hours in separate bowls. Rinse the soaked lentils thoroughly.
For non-vegetarian bara, mix the minced meat and/or beaten egg into the ground mixture.
Grind the lentils in a food processor adding a small amount of water as needed until you have a smooth paste. You can grind the garlic, ginger, and green chilies together with the lentils or add them after finely chopping them into the ground lentils. Transfer the mixture to a large mixing bowl.
Add cumin, turmeric, salt, and chopped coriander if used into the batter and mix well. You can also add the beaten eggs and/or ground meat if used.
Heat a tablespoon of oil in a griddle or non-stick pan over medium. Pour a spoonful of batter into the pan and gently spread out the batter to make a circle with the back of the spoon.
Cook until the pancake is fully cooked and both sides are golden brown flipping once or more as needed. Make sure to adjust the heat as needed not to burn them. Repeat with other pancakes, without overcrowding the pan so that you can turn over them more easily.
Use paper towels to remove any excess oil if required.
Bara is ready to serve now. They are best when served hot. Serve them just plain or with spicy pickles, sauce, or condiments of your choice.
Bara (Nepali Lentil Pancakes)
Printable Recipe
Bara (Nepali Lentil Pancakes)
Ingredients
- 100 g split yellow mung lentils mung dal
- 100 g split black gram urad dal
- 1- inch piece of ginger
- 2 garlic cloves
- 2 green chilies optional
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- Salt to taste
- Oil for frying
Instructions
- For the vegan/vegetarian version, use only lentils. Wash and soak the lentils (urad dal and/or mung dal) for about 6 hours or overnight in separate bowls. Next day, rinse the soaked lentils thoroughly.
- Grind the lentils in a food processor adding a small amount of water as needed until you have a smooth paste. You can grind the garlic, ginger, and green chilies together with the lentils or add them after finely chopping them into the ground lentils. Transfer the mixture to a large mixing bowl.
- Add cumin, turmeric, salt, and chopped coriander if used into the batter and mix well. For non-vegetarian bara, mix the minced meat and/or beaten egg into the ground mixture.
- Heat a tablespoon of oil in a griddle or non-stick pan over medium. Pour a spoonful of batter into the pan and gently spread out the batter to make a circle with the back of the spoon.
- Cook until the pancake is fully cooked and both sides are golden brown flipping once or more as needed. Make sure to adjust the heat as needed not to burn them. Repeat with other pancakes, without overcrowding the pan so that you can turn over them more easily.
- Use paper towels to remove any excess oil if required.
- Bara is ready to serve now. They are best when served hot. Serve them just plain or with spicy pickles, sauce, or condiments of your choice.
Notes
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