East Indian Wedding Bread called Orias or Bhokache Varias

This post may contain affiliate links. (Disclaimer here) And if you wonder why some images are marked TheWingedFork, it's because Abby's Plate was once a part of my other blog TheWingedFork.

Dairy free icon on Abbysplate website.
Rice and Bread icon on Abbysplate website.
Vegetarian icon on Abbysplate website.
Jump to Recipe
4.50 out of 5 Stars by 4 readers!

For breakfast, lunch, or dinner, these doughnut-shaped breads are just delicious. Serve with Vindaloo or Sorpatel or even Pickle and Green Chutney.

Orias, also know as Varias are an East Indian doughnut-shaped bread made for EI weddings and special occasions. They are also called Worias, Waras, or Bhokyaci Wadai in East Indian Marathi, because of the bhoka (hole) in the bread.

This lentil flour bread is quite tasty and no traditional East Indian wedding would be complete without it, just like the traditional wedding pickle. Traditionally, the Varias or orias were prepared and also distributed to the village folk in the event of a wedding coming up in the family.

Varias are part of a wide variety of delicious East Indian breads that are served along with some really tasty dishes. To learn how to make some tasty Orias, try your hand at our recipe below.

what Ingredients do you need to make Orias?

You need 3 different types of flour to make Orias namely urad dal flour aka split black gram, maida aka all-purpose flour, and rice flour. You also need sugar, salt, yeast, and water; as well as oil for frying. Yes, they’re a bit more complicated than Irish soda bread!

Sometimes we also add optional spices like chili flakes, pepper and cumin and herbs like oregano for added flavour.

How To Make Orias?

Mix the urad dal flour, rice flour, and maida in a vessel. Next, add in the powdered sugar and also yeast. Add water to this and mix well.

Note: If using bakery yeast, you might need to proof it first. We use active dry yeast or instant yeast so that we can add it straight in.

Add salt and knead everything into a dough. Allow the dough to rest overnight so it has plenty of time to ferment and rise.

Urid dal, Maida and Rice flour in a steel vessel.
Urid dal, Maida, and Rice flour
Add sugar and yeast to the flours in the vessel.
Add sugar and yeast
Add water and mix the batter.
Add water and mix
Add a teaspoon of salt or himalayan salt to batter.
Add salt or himalayan salt
Mix the flour well and make it into dough.
Form into a dough

In the morning, you will notice that the batter has risen considerably. We sometimes add spices and herbs like pepper, cumin, and oregano for additional flavour. This is totally upto you, it is a new twist to the recipe. You can leave it plain as well.

READ NEXT  Sweet Beetroot Puris - Hidden Veggie Flatbread
Rested risen dough in a vessel.
The batter has risen in the morning
Add cumin, pepper, herb to the flour in a vessel
We add different herbs to the dough

Form small dough balls of the batter and then take a ball on the palm of your hand and flatten it. With your finger make a hole in the center and shape it like a doughnut or a ring. Make these and keep them aside in a thali.

Small dough balls placed on the tray.
Form balls of the dough
Flat dough ball in a hand.
Flatten the dough ball
Make a hole in the center of the flattened dough ball.
Make a hole in the center of the dough
White dough in the shape of doughnut placed on plate.
Orias are ready to fry

When your varia shapes are all ready, heat some oil in a kadai and deep fry the Orias in the oil. They will rise to the top of the oil, turn them over on both sides every few minutes.

It should take a total of about 4-5 minutes until each of them turns golden brown. Remove from the oil when ready and place them on a pan covered with paper towels to soak the excess oil.

Orias being fried in hot oil.
They rise to the surface when they’re ready
Varias being fried in a kadai with oil.
Turn them over a few times
Orias fried until they turn brown.
Orias start to turn brown
Fried Orias placed on the tissue plate to drain oil.
Layer a pot or pan with tissue and place the Orias to drain oil

And that’s it really! The bhokyache varias are ready!

Serve the Orias on a black plate.
Delicious East Indian Orias
Varias pyramid served on a plate.

Wedding Bread called Bhokache Varias/Orias/Wariyas

For breakfast, lunch, or dinner, these doughnut-shaped breads are just delicious. They're especially popular at East Indian weddings and special events.
4.50 out of 5 Stars by 4 readers!

Click the stars to add your rating! Left you don’t like it, right you love it!

Prep Time 30 minutes
Cook Time 30 minutes
Resting time 8 hours
Total Time 9 hours
Course Breakfast, Dinner, Lunch
Cuisine East Indian
Servings 20 Servings
Calories 364 kcal
Dairy free icon on Abbysplate website.
Rice and Bread icon on Abbysplate website.
Vegetarian icon on Abbysplate website.


  • 250 Grams Urad Dal Flour – Urid Dal Flour Split Black Gram Flour
  • 250 Grams All Purpose Flour (Maida / Plain Flour / Refined Flour) Refined Wheat Flour
  • 250 Grams Rice Flour
  • 1.5 teaspoon Active Dry Yeast
  • 2 teaspoon Salt
  • 200 ml Water Add more or less to form a dough-like consistency.
  • 500 ml Oil For frying.
  • 1/2 teaspoon Pepper Powder
  • 1 teaspoon Cumin Jeera
  • 1/4 teaspoon Oregano
  • 50 Grams Sugar We add this for more taste.
  • 1 teaspoon Chilli Flakes


  • Mix the Urid dal flour, Maida (refined wheat flour) and Rice flour in a vessel.
  • Add powdered sugar(optional) and yeast.
  • Add water and salt and knead well into a dough.
  • Allow the dough to rest overnight.
  • The next morning make small balls of the dough. (You can add the optional cumin, pepper, chili flakes, or oregano at this point.)
  • Flatten each ball and make a hole in the center like doughnut rings.
  • Deep fry these in hot oil. Turn over a few times till golden brown.
  • Remove on a pan lined with tissue to drain the excess oil.
  • Orias or Varias are ready to serve.

Please click to rate the recipe! Left you don’t like it, right you love it!


  • If you have access to toddy, you can use this instead of yeast and water.
  • Add chili flakes, spices, or herbs for additional flavour.
  • Use warm water if you need to activate the yeast.
  • The sugar gives a slight sweetness to the Varias. 
READ NEXT  Traditional East Indian Wedding Rice

Stuff You Might Want to Use

6 Piece Stainless Steel Cookware Set
Stainless Steel Spoon
Large Wide-bottomed Pan (Thala)
Aluminium Kadai
Active Dried Yeast
DCL yeast
SAF yeast

Nutrition (Per Serving)

Calories: 364kcal | Carbohydrates: 29g | Protein: 5g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 236mg | Potassium: 37mg | Fiber: 3g | Sugar: 3g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
Varias pyramid served on a plate.
Varias ready to serve

Cooking Tips And Tricks

  • Instead of yeast and water, you can also use toddy for fermentation.
  • You can add spices and herbs for additional flavours.
  • Use warm water if you need to activate the yeast. If no activation is required, then use water at room temperature.
  • The sugar gives a slight sweetness to the Orias but can be skipped. 
  • Serve with some delicious sorpotel, vindaloo, mutton khudi curry, lonvas curry, or chicken curry.

Reader Questions About Orias

What Are Varias or Wariyas Or Orias?

Varias are doughnut-shaped lentil breads made by the East Indian community in Bombay, India.

READ NEXT  Easy Peach and Apricot Crumble (with Polenta)

What Are The Other Names For Orias?

Orias are also called Wariyas, Varias, Worias, Waras, and Bhokyachi wadai’s in East Indian Marathi.

How Long Can Orias Be Stored For?

Orias can be stored in the refrigerator for about 2-3 weeks in an air-tight container and in the freezer for a couple of months. Reheat before serving.

If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.

Latest Book:
East Indian Celebration
Festive Recipes from Abby's Plate

See the full list of books here!

Other Tasty Recipes You Might Like

Pinterest image of Orias pyramid served on a plate.
Pinterest images of Varias pyramid placed on plate and frying the dough in hot oil.
Pinterest images of a hand holding a Varia and fried Orias on a plate.

Leave a Comment

Recipe Rating