Egg Bara
Elevate your breakfast or snack game with Egg Bara, a savory Nepali delight that combines crispy lentil pancakes with perfectly cooked eggs. This protein-packed dish starts with a batter made from soaked split black lentils (urad dal) and rice, blended to a silky, pancake-like consistency with fresh ginger, garlic, and green chilies for a subtle kick. Once ladled onto a hot skillet, an egg is cracked over the sizzling pancake and cooked until golden and tender. Easy to make yet bursting with traditional flavors, Egg Bara is versatile enough to be served as a hearty breakfast, light lunch, or an impressive appetizer. Garnish with fresh cilantro and pair with tangy tomato chutney or spicy achar for an unforgettable taste of Nepal's culinary heritage. Perfect for those seeking gluten-free recipes or unique twists on classic comfort foods!
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Recipe Information
Ingredients
- 1 cup Split black lentils (urad dal)
- 0.25 cup Rice
- 3 units Garlic cloves
- 1 inch piece Ginger
- 2 units Green chilies
- 1 teaspoon Salt
- 0.5 cup Water
- 4 units Eggs
- 4 tablespoons Oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Rinse the split black lentils and rice thoroughly under cool running water until the water runs clear. Soak them together in water for at least 4-5 hours or overnight.
Drain the lentils and rice, then transfer them to a blender. Add garlic, ginger, green chilies, salt, and 0.5 cup water. Blend until you get a smooth, pancake batter-like consistency.
Pour the batter into a mixing bowl and let it rest while you prepare the cooking station.
Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, pour a ladleful of batter (about 1/4 cup) into the skillet and spread it into a circular shape roughly 5 to 6 inches in diameter.
Let the bara cook on low-medium heat for 2-3 minutes, or until the edges begin to dry and the bottom is golden brown.
Crack an egg directly onto the center of the bara. Use the back of a spoon to spread the egg gently across the top of the pancake. Sprinkle with a pinch of salt if desired.
Cover the skillet with a lid and cook for another 2-3 minutes, or until the egg is set to your desired doneness.
Loosen the edges of the bara with a spatula and carefully transfer it to a serving plate. Repeat the process with the remaining batter and eggs.
Garnish with fresh cilantro, if desired, and serve hot. Pair with a side of tomato chutney or achar for an authentic Nepali experience.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 1.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
