About This Recipe
Cook crisp, protein-rich Bara at home—order black gram, spices and ghee delivered same-day from Sewapoint’s online grocery store.
Ingredients
- 11 cup (≈200 g)Black gram lentils (maas ko dal)
Whole split black gram, soaked and skinned
- 2≈½ cupWater (for grinding & consistency)
Helps blend lentils to pancake-ready batter
- 31 TbspGinger-garlic paste
Savory aromatic base
- 41 tspCumin powder
Earthy spice classic to Bara
- 51 smallGreen chili, finely chopped
Adds gentle heat; adjust to taste
- 6⅛ tspAsafoetida (hing)
Aids digestion, boosts aroma
- 7¼ tspTurmeric powder (optional)
Gives subtle color & warmth
- 8¾ tsp (to taste)Salt
Seasons batter
- 93–4 Tbsp (as needed)Oil or ghee (for frying)
Greases tawa and crisps pancakes
- 102 TbspChopped onion (optional)
Adds sweetness and crunch
Ingredients
- 11 cup (≈200 g)Black gram lentils (maas ko dal)
Whole split black gram, soaked and skinned
- 2≈½ cupWater (for grinding & consistency)
Helps blend lentils to pancake-ready batter
- 31 TbspGinger-garlic paste
Savory aromatic base
- 41 tspCumin powder
Earthy spice classic to Bara
- 51 smallGreen chili, finely chopped
Adds gentle heat; adjust to taste
- 6⅛ tspAsafoetida (hing)
Aids digestion, boosts aroma
- 7¼ tspTurmeric powder (optional)
Gives subtle color & warmth
- 8¾ tsp (to taste)Salt
Seasons batter
- 93–4 Tbsp (as needed)Oil or ghee (for frying)
Greases tawa and crisps pancakes
- 102 TbspChopped onion (optional)
Adds sweetness and crunch
Instructions
- 1Rinse black gram; soak 6 hours or overnight. Rub to remove skins, rinse again and drain.
- 2Grind soaked lentils with just enough water to a thick, smooth batter that drops slowly from a spoon.
- 3Transfer batter to a bowl; whisk vigorously 2 minutes to aerate. Stir in ginger-garlic paste, cumin, hing, turmeric, green chili, optional onion and salt.
- 4Heat a heavy tawa or non-stick skillet on medium. Drizzle 1 tsp ghee/oil; wipe to coat.
- 5Pour a ladle (≈¼ cup) batter onto center. With back of ladle, gently spread to a 4-inch disc. Make a small hole in the middle with the spatula tip.
- 6Drizzle 1 tsp ghee around edges and in the hole. Cook 2–3 minutes until underside is golden and edges lift easily.
- 7Flip carefully; cook other side 1–2 minutes until golden spots appear. Transfer to a plate.
- 8Repeat with remaining batter, greasing tawa as needed. Serve Bara hot with tomato-sesame achar, tarkari or egg/meat toppings.
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