Name: Dahi Bara Aloo Dum - The Quintessential Street food of Odisha recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Dahi Bara; 1 cup - Whole Urad Dal 1 tsp - Baking soda ,Oil for frying; For the dahi; 1 cup - Yogurt 1 cup - Water Salt to taste, Cumin and red chili powder; For the tempering; 1 Tablespoon - Oil ½ tsp - Mustard seeds 2 , nos - Dry red chillies, 1 sprig curry leaves; Ghuguni; 1 cup of dried peas soaked overnight in water, 1 large tomato finely chopped; 1 large onion finely chopped, 1 tbsp ginger garlic paste; 1 tsp of cumin seeds ,1tsp of cumin powder; 1 tbsp of coriander powder, Fresh coriander leaves; 1tspRed chilli powder to taste ,2 Green Chilies; ½ tspTurmeric powder, 1tsp garam masala; 2-4 tsp cooking oil ,Salt to taste; Aloo dum; 250 gms small Potatoes ,2 tsp oil; 1 large onion finely chopped, 1 large tomatoes finely chopped; 2 dry red chillies ,1 tsp Cumin Seeds; 2 tsps Red Chili Powder, 1/2 tsp Turmeric powder; 1 tbsp Ginger,Garlic Paste ,1 tsp coriander powder; 1tsp Garam Masala ,salt

ABOUT Dahi Bara Aloo Dum - The Quintessential Street food of Odisha RECIPE

“Aloo dum Dahi bara”, A wholesome meal in itself is said to be the staple food of Cutkis, a name synonymous with the people of Cuttack. People love to have it for breakfast, lunch and it is considered an all- day snacks item. It provides timely carb in the form of potatoes, which replenish energy and the butter-milk given at the end of the snacks is a relishing drink to beat the scorching summer. While the tangy flavor of the dahi bara revives the taste buds! Typically, it is served with ghuguni (A spicy Curry made of chick peas) and garnished with sev, onion and coriander leaves.

Ingredients Serving: 4

Dahi Bara
1 cup - Whole Urad Dal 1 tsp - Baking soda ,Oil for frying
For the dahi
1 cup - Yogurt 1 cup - Water Salt to taste, Cumin and red chili powder
For the tempering
1 Tablespoon - Oil ½ tsp - Mustard seeds 2 , nos - Dry red chillies, 1 sprig curry leaves
Ghuguni
1 cup of dried peas soaked overnight in water, 1 large tomato finely chopped
1 large onion finely chopped, 1 tbsp ginger garlic paste
1 tsp of cumin seeds ,1tsp of cumin powder
1 tbsp of coriander powder, Fresh coriander leaves
1tspRed chilli powder to taste ,2 Green Chilies
½ tspTurmeric powder, 1tsp garam masala
2-4 tsp cooking oil ,Salt to taste
Aloo dum
250 gms small Potatoes ,2 tsp oil
1 large onion finely chopped, 1 large tomatoes finely chopped
2 dry red chillies ,1 tsp Cumin Seeds
2 tsps Red Chili Powder, 1/2 tsp Turmeric powder
1 tbsp Ginger,Garlic Paste ,1 tsp coriander powder
1tsp Garam Masala ,salt

Instructions

Let’s learn how to prepare Dahi Bara:
Soak the urad daal in water overnight. After the dal is perfectly soaked (it will feel light and puffed up), grind to a smooth batter. Keep it aside for 2 to 3 hrs for fermentation in a dark, warm place.
If you are short of time, you can add baking powder and salt to it and mix well. Leave it for 1hr.
From the batter make small balls or baras. Slightly flatten them. In a frying pan heat oil. Fry the Baras till golden brown.
Soak the fried vadas in salted water till soft and fully soaked. After this take them out of salted water and keep aside.
In a small vessel, mix the yogurt and water together. Add salt and roasted cumin and dry red chilli powder to it. Put the soaked Baras in it.
Now heat 1 teaspoon of oil in the frying pan. Add mustard seeds, curry leaves and red chilies and let them splutter. Pour this mixture on the Dahi Bara.
Let’s learn how to prepare Ghuguni:
Soak the dried white peas in water for 3 to 4 hours. Boil the soaked peas with some salt till soft.
Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter. Add green chillies, finely chopped onions and sauté till onions becomes brown in colour.
Add the ginger garlic paste and sauté till the raw smells of the garlic goes away. Add the chopped tomatoes and sauté till it becomes mushy and oiul comes out of it. Add a tsp of water to prevent burning.
Now add the turmeric powder, coriander powder, cumin powder, red chilli powder to it and continue to sauté for one more minute.
Add the boiled peas, little water and salt and cook for 10-15mts on slow flame or till you achieve the desired consistency of the gravy. Here the gravy should not be too watery nor too dry.
Add the garam masala and the chopped coriander leaves and keep it aside.
Let’s learn how to do the Aloo Dum:
Boil the Potatoes in enough water. Cool the boiled Potatoes in cold water, and peel the skins of the potatoes.
In a pan, add oil, and the cumin seeds and the dry red chilies. Once it splutters, add the finely chopped onions and fry till it turn brown.
Add the ginger garlic paste and fry till the raw smells of the paste goes away.
Add the chopped tomatoes and sauté till oil comes out of the gravy.
Add the coriander powder, turmeric powder, red chilli powder, salt and sauté for one more minute.
Add the boiled and peeled potatoes and sauté for 5 to 7 minutes.
Then add some water to it. Cook on slow flame till the gravy thickens and the Spiced Gravy soaks into the very core of the Potatoes, and these turn brown. Then add Garam Masala to it and remove it from stove.
Now comes the final show time of assembling the Dahi Bara Aloo Dum and Ghuguni.
In a bowl, place 2-3 dahi vad as and a little bit of dahi. Then scoop in some aloo dum followed by ghuguni.
Garnish the dish with chopped onions, chopped green chillies, sev, chopped coriander leaves and top it with some black salt and cumin red chilli powder.
Now dig into it and savor every bite of this street delicacy of Odisha .

Similar Recipes