Nadia Bara

Instructions

1. 1

   Soak the Dal

   • Rinse the urad dal under cool running water until the water runs clear.
   • Place the rinsed dal in a large bowl and cover with at least 3 inches of fresh water.
   • Let it soak for 4 to 6 hours. Do not over-soak, as this can cause the baras to absorb excess oil.
   • After soaking, drain all the water completely using a colander.
2. 2

   Grind the Batter

   • Transfer the drained dal, grated ginger, and chopped green chilies to a high-speed blender or wet grinder.
   • Grind the mixture into a thick and smooth paste. Add water, 1 tablespoon at a time, only if absolutely necessary to help the blades move. The final batter should be very thick and fluffy.
3. 3

   Aerate and Season the Batter

   • Scrape the batter into a large mixing bowl.
   • Using your hand or a stand mixer with a whisk attachment, beat the batter vigorously in a circular motion for 5-7 minutes. This step is crucial for incorporating air, which makes the baras light and fluffy.
   • To test if the batter is ready, drop a small dollop into a bowl of water. If it floats immediately, it's perfectly aerated. If it sinks, beat for a few more minutes.
   • Gently fold in the grated coconut, chopped curry leaves, cumin seeds, hing, and salt. Mix until just combined.
4. 4

   Shape and Fry the Baras

   • Heat the oil in a kadai or deep pan over medium heat. The oil should be around 175°C (350°F). To check, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface without browning too quickly.
   • Dip your hands in a small bowl of water to prevent the batter from sticking.
   • Take a lemon-sized portion of the batter onto your wet palm. Gently flatten it into a 2-inch disc, about 1/2-inch thick.
   • Carefully slide the shaped bara into the hot oil, away from you. Fry 4-5 baras at a time, ensuring not to overcrowd the pan.
   • Fry for about 4-6 minutes, flipping them halfway through, until they are golden brown and crisp on all sides.
5. 5

   Drain and Serve

   • Once cooked, use a slotted spoon to remove the baras from the oil.
   • Let them drain on a wire rack or a plate lined with paper towels to remove excess oil.
   • Repeat the shaping and frying process with the remaining batter.
   • Serve Nadia Bara hot with traditional Odia ghuguni (yellow pea curry) or a tangy tomato chutney.