Wo

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NEPAL

Lentil Pancakes

SUBMITTED BY

Jaya

Lentils are a staple in Newar cuisine and Jaya showed me one of her favorite lentil dishes! Nepalese Wo, also known as Bara, is a traditional lentil pancake popular among the Newar community in Nepal. Made from soaked and ground black lentils (masa dal), Wo is a protein-rich and nutritious dish enjoyed as a snack or during special festivals like Sithi Nakha.

These savory pancakes are crispy on the outside and soft on the inside, often flavored with ginger, garlic, cumin, and salt. Some variations include eggs or minced meat for added flavor and texture. Cooked on a hot griddle with a touch of oil, Wo is a delicious, gluten-free dish that pairs well with achar (pickle) or chutney.

Wo is not just a dish but a cultural symbol, deeply rooted in Newar traditions. It is commonly prepared during religious and family gatherings, symbolizing prosperity and togetherness. Whether enjoyed as street food in Kathmandu or made at home for a feast, this lentil pancake is a must-try delicacy that showcases Nepal’s rich culinary heritage.

If you’re looking for a nutritious and flavorful dish, Nepalese Wo is an excellent choice, offering a unique taste of Nepal’s diverse and vibrant cuisine.

Ingredients
  

  • 2 cups split black dal
  • 1 cup split moong dal
  • 2 Tbsp garlic minced
  • 2 Tbsp ginger minced
  • 1 tsp cumin powder
  • 1 pinch hing
  • salt to taste
  • fresh coriander chopped, optional
  • green chili chopped, optional
  • oil

Instructions
 

  • In a bowl, add the lentils and soak 8 hours or overnight.
  • Rinse the lentils at least three times until most of the skin of the lentils come off. It is okay if some remain, it adds to the crispiness. Watch the video for reference.
  • In a food processor, blend lentils in a blender to make a paste: be careful to not make it too thick or too runny, but a good in-between pourable consistency. You may need to add 2 to 3 tbsp of water at a time to get your blender going but do not add too much water or the mixture will be too runny. You might have to do this in several batches in the food processor.
  • Once in a porridge consistency, add in the ginger, garlic (optional coriander and green chili).
  • Pour the batter in a bowl and add the salt, cumin, and the hing. Whisk well, and set aside for at least half an hour.
  • Heat a nonstick pan or a cast iron pan and add around a tablespoon of oil.
  • Use a ladle to spoon the batter onto the pan. The wo shouldn’t be too thick or spread too thin, slightly less than ½ inch thick.
  • When one side turns a bit golden brown, turn over to the other side.
  • When both sides are golden brown it is ready.
Course: Snack
Region: Asia
Diet: Vegan, Vegetarian

Watch the Video

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