Chaula Bara with Tomato Khatta

Crispy Chaula Bara with tangy Tomato Khatta - a kid-approved snack that's quick to make!

1. 1

   Soak the Rice and Dal

   • Rinse the raw rice and urad dal separately under cold running water until the water runs clear.
   • Place them in two separate bowls, cover with ample water, and let them soak for at least 4 to 6 hours, or overnight. Soaking is crucial for a soft interior.
2. 2

   Prepare the Batter

   • Completely drain all the water from the soaked rice and dal.
   • Transfer the drained ingredients to a grinder or a high-powered blender.
   • Grind them together into a thick, coarse batter. Add water 1 tablespoon at a time only if necessary to help the blades move. The final texture should be grainy, not a smooth paste.
3. 3

   Aerate and Season the Batter

   • Transfer the batter to a large mixing bowl.
   • Add the finely chopped green chilies, grated ginger, cumin seeds, asafoetida, and salt.
   • Using your hand or a sturdy whisk, beat the batter in a circular motion for 5-7 minutes. This incorporates air, making the baras light and fluffy. To test, drop a small dollop of batter into a bowl of water; if it floats, it's ready.
4. 4

   Deep-Fry the Baras

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil is ready when a tiny drop of batter sizzles and rises to the top immediately.
   • Wet your hands with water to prevent sticking. Take a small, lemon-sized portion of the batter and gently slide it into the hot oil.
   • Fry in batches of 5-6, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in oily baras.
   • Fry for about 4-5 minutes, turning occasionally, until they are deep golden brown and uniformly crispy on all sides.
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the fried baras from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with traditional Odia ghuguni (yellow pea curry) or a spicy tomato chutney.