Newari Lentil Pancake

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Newari Lentil Pancake, known locally as Woh or Wo, is a beloved traditional breakfast from the Kathmandu Valley of Nepal. Made from soaked black lentils that are ground into a thick batter and fermented overnight, these savory pancakes are packed with plant protein and have a distinctive earthy, mildly tangy flavor. They are traditionally served alongside beaten rice, spicy meat, or a soft-boiled egg for a hearty start to the day.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 4 gSaturated Fat
• 30 gCarbs
• 11 gFiber
• 1 gSugar
• 17 gProtein
• 480 mgSodium
• 620 mgPotassium
• 75 mgCalcium
• 4.5 mgIron
• 5 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the Lentil Batter

• 2 cups whole black lentils (urad dal), soaked overnight and drained
• 1 tablespoon fresh ginger, finely grated
• 3 garlic cloves, minced
• 2 green chilies, finely chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon asafoetida (hing)
• 1 teaspoon fine salt
• 1/2 cup water, plus more as needed for grinding

For Cooking

• 3 tablespoons ghee or mustard oil, divided

For Serving (Optional)

• 4 soft-boiled eggs, peeled and halved
• 1 cup beaten rice (chiura)
• Fresh cilantro leaves for garnish
• Extra green chilies and salt to taste

Directions

1. Drain the soaked black lentils thoroughly, reserving a little of the soaking water. Add the drained lentils to a blender or traditional wet grinder along with the grated ginger, minced garlic, chopped green chilies, ground cumin, asafoetida, and salt.
2. Grind to a thick, smooth, pourable batter, adding water a tablespoon at a time until the consistency resembles thick pancake batter. Transfer to a bowl, cover loosely, and let rest at room temperature for 1 to 2 hours to develop the signature tangy fermented flavor.
3. Heat a well-seasoned cast iron skillet or nonstick tawa over medium heat and brush with about 1 teaspoon of ghee. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate quickly.
4. Pour about 1/2 cup of batter into the center of the hot pan and gently spread it outward with the back of a ladle into a round pancake about 6 inches in diameter and 1/4 inch thick.
5. Cook for 3 to 4 minutes until the bottom is deep golden brown and the surface looks set with small bubbles forming. Drizzle a little ghee around the edges and onto the top, then carefully flip the pancake with a flat spatula.
6. Cook the second side for 2 to 3 minutes until golden and the pancake is cooked through. Transfer to a warm plate and repeat with the remaining batter, greasing the pan as needed, to make 4 pancakes total.
7. Serve the Newari Lentil Pancakes immediately while hot, topped with a halved soft-boiled egg and accompanied by a small mound of beaten rice. Garnish with fresh cilantro and offer extra green chilies on the side.

Cook’s Notes

• Use whole black lentils rather than split ones; the skins give the pancakes their characteristic dark color and earthy flavor.
• The overnight soak is essential for both texture and natural fermentation. In warmer climates, you can let the batter rest longer for a tangier result.
• Traditional Newari cooks use a clay or cast iron tawa, which gives a subtly smoky flavor that nonstick pans cannot replicate.
• If asafoetida is unavailable, you can skip it, but it adds the distinctive savory aroma found in traditional Newari cooking.
• Serve Wo immediately after cooking for the best texture; once cooled, the pancakes become dense and are traditionally not reheated.

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