Description
The most luxurious variation of the Newari traditional lentil pancake 'Bara (Wo)'. 'Masu' means meat in Nepali. When baking the fluffy urad dal paste dough on a griddle, spiced minced chicken (or buffalo) and egg are placed on top, then flipped to roast the meat side crispy and aromatic. Like an 'Okonomiyaki with meat and egg'.
Restaurants serving Masu ko Bara
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Urad dal(skinless)
- Minced chicken/buffalo
- Egg
- Ginger powder
- Coriander
- Mustard oil
Instructions
- [Authentic Recipe]
- [Bake Dough]: Drop thick round batter of urad dal (soaked overnight, pasted, seasoned with ginger/salt) onto a griddle with mustard oil.
- [Top Meat]: While the surface is raw, spread minced meat marinated with cumin/turmeric flat over it, and pour beaten egg (or raw yolk) over that.
- [Flip]: Once bottom is baked, flip instantly and press with a spatula, baking the meat/egg side until crispy and aromatic.
Learn more Spice, substitutes, tips
Key spices
Ginger powder、Mustard oil、Cumin
Substitutes at Japanese supermarkets
Bake okara or okonomiyaki batter topped with minced pork
Pairing
Aloo Tama (Sour Fermented Bamboo & Potato Soup) / Raksi
Trivia
While plain 'Bara' feels like a snack, 'Masu ko Bara' with meat instantly delivers main-dish-level satisfaction. A feast that almost always appears at Newari weddings and celebratory banquets.
Eating tips & etiquette
Cut radially like a pizza, dip into sour 'Aloo Tama' (bamboo soup) broth, or savor slowly as the 'ultimate snack' for alcohol (Raksi).
Allergen
Egg, Meat