Bara

Method

Soak urad dal and rice separately in water for 4-6 hours until softened. Drain the dal and rice, then grind together with minimal water using a stone grinder or food processor until you achieve a light, airy, sponge-like batter. Stir in salt, cumin seeds, green chilli and ginger into the batter and let it rest for 15-20 minutes. Heat oil in a deep frying pan to 170°C, then carefully pour or drop spoonfuls of batter into the hot oil, allowing space for expansion. Fry for 2-3 minutes until golden and puffed, turning occasionally for even cooking. Drain on kitchen paper and serve hot, traditionally with aloo tarkari (potato curry) and chutney.