Recipe of a famous Street food dish of Odisha. A perfect blend of north and south tastes with the sourness of Dahi-vada and the savory of Aloo-dum.
Dahi Bara and Aloo Dum - A famous street food of Odisha. And I am sure every Odiya who have been staying away from their home must be craving for this.
You would find vendors with big handis(vessels) hanging on both sides of bicycles selling these on the streets.
If you have ever been to Cuttack or Bhubaneswar you would have had the best Dahi-baras there.
Dahi vada is very common in different parts of India, so as aloo dum. But this combination is something you would find only in Odisha.
The vadas are comparatively smaller in size and the curd-base is also a little bit on the thinner side. One more thing that brings all the elements together is roasted cumin and dry red chili-powder dusted on top.
If ever you are going to try this don't miss the roasted cumin and dry red chili powder at any cost. I am sure you just can't stop yourself with a single serving.
Now that we have Holi around the corner, it would be the best thing you can prepare.
You can prepare this a day ahead and chill in the refrigerator. Before half an hour of serving, remove the Vadas outside. While serving heat Aloo dum and serve on vadas.
Here are a few more make-ahead recipes for Holi, which will allow you to enjoy the festival rather than spending hours in the kitchen
I am also linking up this recipe to my blogger friend Sonal's Holi recipe round-up on her blog simplyvegetarian777. Do visit her blog for some more interesting collection of recipes for Holi.
For Dahi Bara(Vada)
- 200 gm urad dal Whole (soaked atleast for 4 hours)
- 2 tbsps Rava sooji
- to taste salt
- ginger Small piece
- mango ginger A small piece (optional)
- 2 cups curd
- 3 cups water
- 1 teaspoon mustard seed
- 1 teaspoon Cumin Jeera
- 1 teaspoon urad dal Split
- 2 red chilli Dry
- 1 half green chilli Split lengthwise
- 10 - 15 curry leaves
For Aloo Dum
- 5 Potato Medium Sized
- 2 Onions Small
- 1 tablespoon Ginger-Garlic Paste
- 2 Tomatoes
- 2 Dry red chillies
- 2 Tej-patta (Bay Leaf)
- pinch Asafoetida
- ½ teaspoon Turmeric
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon garam masala
- 1 tablespoon Cumin
- 3 Dry red Chillis Dry roasted and Coarsely powdered
- 1 teaspoon Masala chat powder Optional
- ½ teaspoon Salt Black (not required if using Chat masala)
- ½ cup Khara Sev Khara
- ½ cup Chopped onion chopped
- ½ tablespoon Coriander Freshly chopped
- For Making Dahi Vada: Make a thick paste by grinding soaked urad dal (try not to add too much water else it will be difficult to shape the vada later). Add Salt and Rava. Mix and keep aside.
- In a big wide container mix curd, water, grated ginger, grated mango ginger(if using). Keep aside.
- In a pan heat 1 tablespoon oil. Add mustard seeds, Cumin, Urad dal, Curry leaves, dry red chilies, split green chili. When the mustard seeds start to crackle and the tampering is aromatic switch off the gas. Let it cool down for 5 minutes and then add to the curd mixture.
- 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, the more you will incorporate air into the batter. To know 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.
- Heat oil in a kadhai for deep frying the vada. When the oil is medium-high hot take small portions of the batter and shape it. Slowly slide into the hot oil. The oil should not be too hot, else the vada's will remain undercooked.
- You would see the vadas will start floating. Drop-in some more shaped vadas into the oil. Don't overcrowd the pan. Fry till they look light golden brown in color on both sides.
- Once the vadas are done, remove them from the oil using a slotted spoon and put it immediately into the water. Let them sit in water for 5-8 minutes. Then remove from water and squeeze the vadas in between two palms to drain excess water. Add to the curd mixture.
- Repeat the above frying, soaking in water, and finally putting into the curd mixture process for the remaining batter.
- Carefully turn the vadas so that they are evenly soaked in curd. While the Vadas soak in the curd mixture, we shall prepare Aloo Dum.
- _For Aloo _Dum: In a pan heat 2 tablespoon oil. Add dry red chilies, Tej Patta. Add asafoetida. Add chopped Onion and fry till brown in color.
- Add Ginger-garlic paste. Fry till the raw smell is gone. Add Chopped tomatoes. Cook until the tomatoes are soft and mushy. Add turmeric powder, cumin, coriander powder, red chilli powder. Fry until the oil is separated.
- Add cubed potatoes. Fry for 6-7 minutes, till the potatoes, are nicely coated with the spices and browned. Add garam masala. Mix well. Add water. Bring the curry to a boil, roughly for 10 minutes.
- 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 chili powder, and chat masala.