ଢେଙ୍କାନାଳ ପ୍ରସିଦ୍ଧ ବରା ଘୁଗୁନି | Dhenkanal Famous Bara Ghugni | Biri Bara Recipe

yellow peas

🥗Healthier: split chickpeas

💰Cheaper: dried lentils

Split chickpeas are high in protein and fiber.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is easier to find and use.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: mixed spices

Homemade blends can be tailored to taste.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat, while bell peppers are milder.

Soak urad dal and raw rice in water for 2-3 hours.

Drain and grind the dal & rice into a smooth paste.

Add salt, baking soda, and optional ingredients (if using).

Mix well.

Shape into small doughnut-like balls.

Heat oil in a deep frying pan.

Fry Bara until golden brown.

Drain excess oil.

Serve hot with Mater Ghuguni, sambar and chutney.

For the Ghugni: Boil dry peas until tender, then add chopped potatoes and tomatoes.

Stir in ginger garlic paste, cumin seeds, turmeric powder, coriander powder, cumin powder, and chili powder.

Add mustard oil and salt to taste, and simmer with water as needed.

Garnish with coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary