Nadia Bara
Crispy, savory lentil fritters packed with fresh coconut, ginger, and spices. This traditional snack from Odisha is wonderfully fluffy on the inside and makes for a perfect tea-time treat.
For 4 servings
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.
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to fluffy baras is a thick, well-aerated batter. Use as little water as possible while grinding.
- 2Always fry on medium heat. If the heat is too high, the baras will brown quickly on the outside but remain raw inside. If it's too low, they will absorb a lot of oil.
- 3Wet your hands with water before shaping each bara. This prevents the sticky batter from clinging to your fingers and makes shaping easier.
- 4For a completely gluten-free version, ensure you use a certified gluten-free hing (asafoetida).
- 5Add salt to the batter just before you are ready to fry. Adding it earlier can release water and make the batter runny.
Adapt it for your goals.
Add Vegetables
Finely chop 1/4 cup of onions or 1/2 cup of spinach and mix it into the batter for added flavor and nutrition.
Spice it UpSpice it Up
Add 1/2 teaspoon of crushed black peppercorns or a pinch of red chili powder to the batter for extra heat.
Herbaceous TwistHerbaceous Twist
Incorporate 2 tablespoons of finely chopped fresh cilantro (coriander leaves) into the batter for a fresh, herby flavor.
Why this is on our healthy list.
Protein Powerhouse
Urad dal is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
Rich in Dietary Fiber
The combination of lentils and fresh coconut provides a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Source of Healthy Fats
Fresh coconut contains medium-chain triglycerides (MCTs), a type of healthy fat that can be easily converted into energy by the body.
Energy Boosting
The complex carbohydrates from the urad dal provide a steady release of energy, making these fritters a satisfying and energizing snack.
Frequently asked questions
A serving of 3 Nadia Baras contains approximately 250-290 calories, primarily from the lentils, coconut, and the oil absorbed during deep-frying.