Saga Bara

Instructions

1. 1

   Soak and Grind the Dal (4-6 hours soaking + 5 minutes grinding)

   • Rinse the urad dal under running water until the water runs clear. Soak it in ample water for at least 4 to 6 hours, or overnight.
   • Drain all the water from the soaked dal. Transfer it to a grinder or food processor along with the grated ginger and chopped green chilies.
   • Grind to a thick and smooth batter, adding water 1 tablespoon at a time only if necessary. The final batter must be very thick to ensure crispy baras.
2. 2

   Aerate and Season the Batter (10 minutes)

   • Transfer the ground batter to a large mixing bowl.
   • Using your hand or a stand mixer with a whisk attachment, beat the batter in a circular motion for 8-10 minutes. This step is crucial for incorporating air, which makes the baras light and fluffy.
   • To check if the batter is ready, drop a small dollop into a bowl of water. If it floats, it's perfectly aerated. If it sinks, beat for a few more minutes.
   • Gently fold in the finely chopped spinach, rice flour, cumin seeds, asafoetida, and salt. Mix until just combined; do not overmix.
3. 3

   Heat Oil and Fry the Baras (15-20 minutes)

   • Heat the vegetable oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
   • To test the oil temperature, drop a tiny bit of batter into the oil. It should sizzle and rise to the surface steadily.
   • Wet your palms with water. Take a lemon-sized portion of the batter, place it on your palm, and gently flatten it into a 2-inch disc.
   • Carefully slide the shaped bara into the hot oil. Fry in batches of 4-5, ensuring not to overcrowd the pan.
   • Fry for about 3-4 minutes on each side, turning occasionally, until they are deep golden brown and crisp all over.
   • Once cooked, use a slotted spoon to remove the baras and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Serve Hot

   • Saga Bara is best enjoyed hot and fresh.
   • Serve immediately with ghuguni (yellow pea curry), tomato chutney, or a simple mint-coriander chutney.