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Loading...Black lentil crepes, a beloved Newari street food from the Kathmandu Valley, transform soaked urad dal into thick, savory pancakes with a satisfyingly crisp edge. Traditionally cooked on an iron griddle and topped with minced meat or a cracked egg, they make a hearty breakfast or anytime snack. Serve them hot with a fiery tomato-chili chutney for an authentic Nepalese experience.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield8 crepes (4 servings)
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 12 gFat
- 2.5 gSaturated Fat
- 38 gCarbs
- 9 gFiber
- 3 gSugar
- 16 gProtein
- 420 mgSodium
- 680 mgPotassium
- 85 mgCalcium
- 5.5 mgIron
- 12 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the batter
- 2 cups whole black lentils (urad dal with skin), soaked 6 hours or overnight
- 1 inch fresh ginger, roughly chopped
- 3 cloves garlic
- 2 fresh green chilies, chopped
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1 tsp fine salt
- 1/2 cup water, plus more as needed
For the meat topping (optional, traditional)
- 2 large eggs, lightly beaten
- 1/2 cup ground chicken or buff (buffalo) meat
- 1 small onion, finely chopped, divided
- 1 small tomato, diced
- 2 tbsp vegetable oil, plus more for brushing the pan
For serving
- 1 cup tomato-garlic chutney (timur ko achaar)
- 1/2 cup chopped fresh cilantro
- 4 whole green chilies, charred
- 1 lemon, cut into wedges
Directions
- Drain the soaked black lentils thoroughly and transfer to a blender. Add the ginger, garlic, green chilies, cumin seeds, turmeric, salt, and 1/2 cup water. Blend until you have a thick, smooth, fluffy batter with the consistency of a thick pancake batter, scraping down the sides and adding a splash more water only if needed.
- Transfer the batter to a bowl, cover loosely, and let it rest in a warm spot for 30 minutes to encourage a light fermentation that boosts flavor and fluffiness.
- If using minced meat, heat 1 tablespoon of oil in a small skillet over medium heat. Add half of the chopped onion and cook until soft, about 2 minutes, then add the ground meat and a pinch of salt. Cook, breaking it up, until browned and cooked through, 6 to 7 minutes. Set aside.
- Heat a heavy cast-iron skillet or nonstick tawa over medium-low heat and brush lightly with oil. Pour about 1/3 cup batter onto the center and gently spread it into a 5- to 6-inch round about 1/4 inch thick.
- For traditional egg-topped crepes, drizzle about 1/4 of the beaten egg over the surface, then scatter with some of the cooked meat, a spoonful of remaining raw onion, and diced tomato. Press the toppings gently so they stick.
- Drizzle 1 teaspoon of oil around the edges of the crepe, cover with a tight-fitting lid, and cook for 3 to 4 minutes until the bottom is deeply golden brown and crisp. Carefully flip with a wide spatula and cook the second side for another 2 to 3 minutes.
- Repeat with the remaining batter to make 8 crepes total, keeping cooked ones warm on a plate covered with foil in a 200°F oven.
- Serve the crepes immediately, topped with charred green chilies, fresh cilantro, and a lemon wedge. Pass the tomato chutney alongside for dipping or spooning over each crepe.
Cook’s Notes
- Soak the urad dal in warm water for at least 6 hours, or overnight, so the skins slip off easily and the batter blends up smooth and airy.
- The finished batter should be thick enough to mound on a spoon but still spread when tilted; add water only one tablespoon at a time to avoid thinning it too much.
- A well-seasoned cast-iron tawa gives the most authentic crisp, lacy edges that define a great bara.
- Skip the meat and egg for a fully vegetarian version, or swap in finely chopped mushrooms sautéed with the same spices.
- For the deepest flavor, let the rested batter ferment a full 1 to 2 hours in a warm kitchen; this mimics the natural wild yeast fermentation of Newari street vendors.
