A savory lentil pancake made from ground black lentil batter, similar to bara but thinner and pan-fried rather than deep-fried. Often topped with minced meat, egg, or vegetables for added flavor.
Nutrition & Info
Equipment Needed
Instructions
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1
Drain soaked lentils and grind into a smooth batter with ginger, green chilies, and minimal water.
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2
Mix in cumin seeds, turmeric, and salt. Beat the batter to incorporate air.
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3
Heat a flat pan with a thin layer of oil over medium heat.
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4
Pour a ladleful of batter and spread into a thin round pancake. Cook until the bottom is golden and crispy, about three minutes.
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5
Flip and cook the other side until golden. Serve hot with tomato achar.
Did You Know?
Wo is considered one of the most auspicious foods in Newari culture and is always included in ritual offerings to deities during religious ceremonies.
Chef's Notes
Equipment Tips
- flat pan or tawa
- blender
- mixing bowl
The Story Behind Wo
Wo is a fundamental element of Newari cuisine, closely related to bara but prepared differently. While bara is deep-fried, wo is pan-fried to a thinner, crispier result. The dish features prominently in Newari rituals and ceremonies, where it is both a food offering and a celebratory dish. The art of making perfectly round, evenly thin wo is considered a benchmark of Newari cooking skill. Different toppings are used for different occasions: plain wo for everyday, egg-topped for celebrations, and meat-topped for special feasts.
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