Bara and Woh are cooked differently but of same category. Bara is deep fried whereas woh is panfried with less oil or grilled. These patties can be served with other dishes or chutney (pickle). You can have it as you like.
Preparation time: 30 min
- 3 cups Split black Urad Dal or Green Urad dal
- 1 tbsp ginger and garlic past
- 1 tsp jeera ( cumin) and dhaniya (corender)powder
- 1 Pinch Asafedita (Hing)
- 1/2 cup Green Coriander/ Cilantro, finely chopped
- 1 tbsp Salt ( or as per taste)
- 1 cup Oil
Note: Lentill or dal should be soaked in water overnight.
Take soaked lentils in a large bowl. Rub the lentils between your palms so that the outer cover will loose its surface. Drain and wash couple of times until most of the outer cover is removed. (In case of Green Lentil do not wash as much as black lentil. You should keep little of the outer cover not of green lentil). It does not matter , if you have a few covers left behind.
Add the washed lentils in a mixer grinder and using very little water, make it into a smooth paste. Place the batter in a bowl and whisk it for couple of minutes to make it light and fluffy.
Add all the other ingredients to the batter (except the oil), mix well and let it rest in room temperature for 15 mins.
Heat a non-stick pan ( tawa ) and add 1 tbsp of oil. Pour 1/2 cup batter into the pan ( tawa ) and using a spoon , gently spread the batter in circle( by using hand it will be easier). You can make 2-3 Woh depending upon the size of your pan. Leave ample space between the Woh so that you can flip them over easily. Then add egg on the top of Woh.
Lastly, transfer Woh to a serving plate and serve hot.