Biri Bara
“Bara” or “Vada”, a popular snack in Indian cuisine. Mostly famous as a South Indian dish but is enjoyed all over India. This dish is basically enjoyed in eastern India, particularly Odisha. Made primarily from urad dal (black gram). It has a crisp exterior and a soft, spongy interior. It can be enjoyed as a snack or as part of a meal.
Biri Bara
Ingredients
- Soaked Urad Dal: 2 cups soak overnight
- Semolina: 3/4 cup
- Chopped Onion: 1 optional
- Chopped Green Chili: 2
- Chopped Fresh Curry Leaves: 2 stems
- Salt: To taste
- Water: As needed
- Oil: For frying
Instructions
- Prepare Urad Dal:
- Rub and remove the black skin from the soaked urad dal using your palm.
- Drain the water completely.
- Make the Dal Paste:
- In a blending jar, add half of the soaked urad dal and a little water.
- Blend to a fine, thick paste.
- Repeat with the remaining dal and add to the same bowl.
- Prepare the Batter:
- Transfer the thick urad dal paste to a larger vessel.
- Whisk the batter thoroughly for 10-15 minutes until fluffy and soft. This will double the volume.
- Add Semolina:
- Mix 3/4 cup of semolina into the batter.
- Cover and let it sit for 30 minutes.
- Final Preparations:
- After 30 minutes, mix the semolina well into the batter.
- Take a portion of the batter into a bowl.
- Add chopped green chilies, curry leaves, and salt to taste. Mix well.
- Test and Fry:
- Heat a pan
- To test the batter, drop a small amount into a bowl of water. If it floats, the batter is ready.
- Wet your palms with water to prevent sticking.
- Take a handful of batter, flatten it slightly, and pan fry it spreading a half tablespoon oil oil over the pan
- Roast until both sides are slightly brown.
- Serving:
- Remove the bara from the pan and place on a plate.
- Repeat with the remaining batter in the same way.
- Serve the bara or vada with ghuguni(matar curry) or any chutney.