Dahi Bara, Aloo Dum - the famous street food from Odisha | How to make Dahi Bara, Aloo Dum - the famous street food from Odisha

By Subhasmita Panigrahi  |  27th Apr 2016  |  
8 reviews Rate It!
  • Dahi Bara, Aloo Dum - the famous street food from Odisha , How to make Dahi Bara, Aloo Dum - the famous street food from Odisha
Dahi Bara, Aloo Dum - the famous street food from Odisha by Subhasmita Panigrahi
  • Prep Time

    45

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

462

8





About Dahi Bara, Aloo Dum - the famous street food from Odisha

A famous and unique street food of Odisha. Soft Dahi Vadas topped with spicy aloo dum and sprinkled with roasted cumin and chilli powder. You would find vendors with big handis (vessels) hanging on both the sides of bicycles selling these on the streets.

Dahi Bara, Aloo Dum - the famous street food from Odisha is one dish which makes its accompaniments tastier. With the right mix of flavours, Dahi Bara, Aloo Dum - the famous street food from Odisha has always been everyone's favourite. This recipe by Subhasmita Panigrahi is the perfect one to try at home for your family. The Dahi Bara, Aloo Dum - the famous street food from Odisha recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Dahi Bara, Aloo Dum - the famous street food from Odisha is 45 minutes and the time taken for cooking is 30 minutes. This is recipe of Dahi Bara, Aloo Dum - the famous street food from Odisha is perfect to serve 6 people. Dahi Bara, Aloo Dum - the famous street food from Odisha is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Dahi Bara, Aloo Dum - the famous street food from Odisha . So do try it next time and share your experience of cooking Dahi Bara, Aloo Dum - the famous street food from Odisha by commenting on this page below!

Dahi Bara, Aloo Dum - the famous street food from Odisha

Ingredients to make Dahi Bara, Aloo Dum - the famous street food from Odisha

  • 200 gm Whole Urad dal (soaked at least for 4 hours)
  • 2 tbsp Rava/sooji
  • Salt to taste
  • Small piece of ginger
  • Mango ginger small piece (optional)
  • 2 cups of curd
  • 3 cups water
  • 1 tsp each from Mustard seed, Cumin/Jeera and Split Urad dal
  • 2 dry red chillies
  • 1 green chilli, split half lengthwise
  • 10-15 curry leaves
  • Oil for frying
  • 5 Medium Sized potatoes
  • 2 Small Onions
  • 1 tbsp ginger-garlic paste
  • 2 Tomatoes
  • 2 dry red chillies
  • 2 tej patta (bay leafs)
  • A pinch of asafoetida
  • 1/2 tsp turmeric
  • 1 tsp each of red chili powder, c umin powder, coriander powder and garam masala
  • 1/2 tbsp cumin and 2 dry red chillies, roasted and coarsely powdered
  • For Garnishing:
  • Chat masala (optional)
  • Black salt (not required if using Chat masala)
  • Khara Sev
  • Chopped Onion
  • Chopped fresh Coriander

How to make Dahi Bara, Aloo Dum - the famous street food from Odisha

  1. To make the Dahi Vada, make a thick paste by grinding the soaked urad dal. (try not to add too much of water else it will be difficult to shape the vada later). Add salt and rava. Mix and keep aside.
  2. In a big wide container mix the curd, water, grated ginger, grated mango ginger (if using). Keep it aside.
  3. In a pan heat 1 tbsp oil, add the mustard seeds, cumin, urad dal, curry leaves, dry red chillies, split green chilli. When the mustard seeds starts to crackle and the tempering is aromatic, turn off the gas. Let it cool down for 5 minutes and then add to curd mixture.
  4. Next beat the urad dal paste vigorously using your hand. It's the difficult but most crucial step of the process. The more you beat it, the more you will incorporate air into the batter.
  5. Heat oil in a kadhai to deep fry the vada. When the oil is medium-high hot take small portions of the batter and shape it.
  6. Slowly slide it into the hot oil. The oil should not be too hot, else the vadas will remain undercooked.
  7. You will see that the vadas will start to float. Drop in some more shaped vadas into the oil. Don't overcrowd the pan. Fry till the they look light golden brown in colour on both the sides.
  8. Once the vadas are done, remove them from oil using a slotted spoon and put immediately into the water. Let them sit in water for 5-8 minutes. Then remove it from the water and squeeze the vadas in between two palms to drain excess water. Add this to the curd mixture.
  9. Repeat the above frying, soaking in water and finally putting into the curd mixture process for the remaining batter.
  10. Carefully turn the vadas ones ,so that they are evenly soaked in curd.While the Vadas are soaking in curd mixture we will prepare the Aloo Dum.
  11. For the Aloo Dum, in a pan heat 2 tbsp oil. Add tne dry red chilies, tej patta, then add asafoetida and add the chopped onion. Fry till it turns brown in colour.
  12. Add the ginger-garlic paste and fry till the raw smell is gone. Add the chopped tomatoes. Cook until the tomatoes are soft and mushy. Add the turmeric powder, cumin, coriander powder, red chilli powder. Fry/bhuno until the oil is separated.
  13. Add cubed potatoes. Fry for 6-7 minutes, till the potatoes are nicely coated with the spices and browned.
  14. Add garam masala. Mix well. Add water. Bring the curry to a boil, roughly for 10 minutes.
  15. Serve dahi bara, topped with warm Aloo dum and garnished with chopped onion, sev, coriander leaves. And off-course dusted with lots of roasted cumin,red chilli powder and chat masala.

My Tip:

To check if the batter is ready, drop a small piece of batter into the water. If it floats, then consider it as ready, else some more muscle work.

Reviews for Dahi Bara, Aloo Dum - the famous street food from Odisha (8)

Minakhi Behera7 months ago

trying today.my daughter loved it me too.
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Vicky Kumar Singha year ago

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Jagrutee Moharanaa year ago

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Manisha Ranea year ago

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Mita Agarwala year ago

very testy
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Sweta Dugara year ago

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Manjushree Pattnaika year ago

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Jashan Jandua year ago

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