In appearance, it looks like a savoury rice-flour pancake. It is served with Newari drinks like ‘Aila’ and ‘Chayang’.
It is made from lentils paste after it is mixed with garlic ginger, turmeric and salt. It can be eaten with eggs or minced meat on the top. They’re usually served with a fresh tomato pickle and/or a buffalo soup.
Beyond just a snack, bara hold significance to the Newari people. Especially for some happy occasions like wedding, festival and JATRA. It is often used with Newari set lunch called ‘Samayebaji’.
Ingredients
2 cups yellow lentils (split moong)
1 tbsp garlic
1 tbsp ginger
1/2 tbsp salt
1/2 tbsp turmeric
1/2 cup oil (for cooking)
Salt to taste
Instruction
Wash lentils 2-3 times and soak in a large bowl of water overnight.
Grind it finely next day.
Add 1-2 tbsp of water to make smooth batter if needed.
It shouldn’t be in the liquid form or very thick.
Once the batter is ready, add salt, turmeric, garlic and ginger paste. Whisk it for a couple of minutes.
Heat 1/2 tbsp of oil in a non-stick pan or cast-iron pan. (Make sure to use medium low heat)
Slowly pour the paste into the pan and spread it to make a circle shape with the spatula.
When you see the top surface little dry, turn over to the other side. When both sides are brown it is ready.
You may top the bara with egg. (optional)
Serve hot with a drink.
