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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.
Soak the Dal
Grind the Batter
Aerate and Season the Batter
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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.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 335.66 calories per serving with 12.52g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape and Fry the Baras
Drain and Serve
Finely chop 1/4 cup of onions or 1/2 cup of spinach and mix it into the batter for added flavor and nutrition.
Add 1/2 teaspoon of crushed black peppercorns or a pinch of red chili powder to the batter for extra heat.
Incorporate 2 tablespoons of finely chopped fresh cilantro (coriander leaves) into the batter for a fresh, herby flavor.
Urad dal is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
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.
Fresh coconut contains medium-chain triglycerides (MCTs), a type of healthy fat that can be easily converted into energy by the body.
The complex carbohydrates from the urad dal provide a steady release of energy, making these fritters a satisfying and energizing snack.
A serving of 3 Nadia Baras contains approximately 250-290 calories, primarily from the lentils, coconut, and the oil absorbed during deep-frying.
Nadia Bara can be part of a balanced diet. It's a good source of plant-based protein and fiber from urad dal. However, since it is deep-fried, it is high in fat and calories and should be consumed in moderation.
Yes, you can prepare the ground batter (without salt) and store it in an airtight container in the refrigerator for up to 24 hours. Beat it again for a minute and add salt just before frying.
This is usually because the batter was not aerated enough. Beating the batter for 5-7 minutes until it floats in water is a crucial step for light and fluffy baras. Also, ensure the dal was soaked for the recommended time.
This can happen for two main reasons: the oil was not hot enough, or the batter was too thin. Ensure the oil is at a steady medium heat, and use minimal water while grinding the dal to maintain a thick consistency.
While deep-frying gives the authentic crispy texture, you can try air-frying them at 190°C (375°F) for 12-15 minutes, flipping halfway through. They will be less crispy and have a different texture but will be a much healthier alternative.