EASY! Bara (Nepali Lentil Pancakes)

Bara, also known as Newari Bara or Wo, are traditional Nepali lentil pancakes. They are often enjoyed as an appetizer or snack. The basic Bara is mainly made with lentils, which makes them gluten-free, vegan, and vegetarian. You can add any combination of eggs, minced meat, or veggies of your choice to make extra flavorful versions.

Learn to Make the best ‘Bara’

I love lentils and lentils are a staple in my pantry, but 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.

You can make them either vegan, vegetarian, or non-vegetarian according to your needs and taste preferences. Add 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. You will also get helpful info plus tips that will help you make them easily at home. Do try them out and let me know how it went in the comment section below!

What is Bara?

Bara, also known as Wo, is a special food among Newari people in Nepal. (Please see the details below.) It is served at festivals, birthdays, and celebrations as a good-luck food.

Bara is typically made with soaked and ground split black lentils. They can also be made with a combination of split black lentils and split moong lentils. They are very nutritious because 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

According to the internet sources. Newar people are the historical inhabitants of the Kathmandu Valley. They have lived in the surrounding areas of Nepal for more than 2,000 years. Newars form a linguistic and cultural community. This community is primarily of Indo-Aryan and Tibeto-Burman ethnicities practicing Hinduism and Buddhism. Nepal Bhasa (Newar or Newari) is their common language.

Serving Suggestions

Bara tastes best when served hot, straight off the pan. 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, and curry gravy.

You can refrigerate the leftovers for a few days or freeze them for about a month. Reheat them in a heated 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 not be good.

Black Gram (Urad Whole) VS. Black Gram Split (Urad Dal)

• Black Gram is also known as Black Gram Beans, Vigna Mungo, Urad Bean, or Urad Whole.
• Urad Dal is a whole or split urad with its skin removed. These lentils are creamy white and have a milder flavor than whole Black Gram or Urad Bean. Black Gram Split is the English name for Urad Dal.

Black Gram (Urad Whole) and Black Gram Split (Urad Dal)

Mung Bean VS. Mung Dal

• Mung Beans are also known as Green Gram, Moong bean, or Moong Whole. The beans are small, ovoid in shape, and green in color.
• Mung Dal is split and skinned Green Gram or Mung Beans. It is prepared by removing the skin of Mung Beans and is light yellow. Also known as Yellow Lentils, Yellow Mung, and Yellow Split Mung Bean.

Mung Bean and Mung Dal

Bara 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 two more versions with minced chicken and beaten eggs. The taste, flavor, and texture of each version are different and I liked them all.

Bara (Nepali Lentil Pancakes)
Steps to Make

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 ingredients (garlic, ginger, and green chilies), it is time to add them to the batter. 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. You can cook them according to your preference. They will become pancakes, patties, or fritters according to the way you cook them.

• If you want to make them with less oil, make them like you make pancakes. Grease 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. 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 before making the pancakes so, make sure to plan suitably.
• Make sure to grind the lentils into a smooth batter but not watery. Do not add a lot of water in the beginning. Just add 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 minutes plus soaking time                     
Cooking Time: 15 minutes
Yields: 6

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. Add a small amount of water as needed. Continue processing until you have a smooth paste. You can grind the garlic, ginger, and green chilies together with the lentils. Alternatively, 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. Gently spread out the batter with the back of the spoon to make a circle.

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.

THANK YOU FOR STOPPING BY
I love hearing from you so feel free to leave a comment on the post. If you make any of my recipes, I’d love to see pics of your creations #joyofeatingtheworld or @joyofeatingtheworld

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