Namita Pradhan, Intern Journalist) Odisha; Dahi Bara Aloo Dum, it is a very popular street food of Cuttack, Odisha. It is most popular in Odisha, people are very much fond of Dahi Bara Aloo dum compared to any other street food of Odisha. The people loved it so much that they can have it in breakfast, lunch, snack or dinner. The Dahi Bara Aloo Dum is famous all over Odisha, but mostly in Cuttack. It doesn’t have any fancy decoration but still every Odia people are crazy for it.
So here is the recipe to make delicious Dahi Vada aloo dum
Ingredients-
For Bara-
- Urad Dal/ skinned black gram dal- 1 ½ cup (Soaked overnight)
- Rice- ½ cup (Soaked overnight)
- Salt to taste
For Ghugni-
- White Peas (Soaked Overnight-1 cup
- Onion – 1 large ( finely chopped)
- Tomatoes- 1 medium (finely chopped)
- Ginger Garlic Paste -2 tsp
- Chillies- 3 no (finely Choped)
- Red chilli flakes-1 tsp
- Coriander pwd-1 tsp
- Cumin Pwd- ½ tsp
- Turmeric Pwd- ½ tsp
- Few Coriander Leaves (finely chopped)
- Garam Masala- ½ tsp
- Bay leaves – 1 no
- Cardamom (whole)-2 no
- Cloves – 2 no
- Cinnamon -1 inch size
- Oil- 2 tpsp
- Salt to taste
For Aloo Dum-
- Potatoes – 2 large
- Tomatoes -1 Medium
- Onion – 1 large
- Ginger Garlic paste- 2 tsp
- Green Chillies – 3 no
- Red Chilli Flakes – 1tsp
- Turmeric pwd -1/2 tsp
- Coriander pwd – 2 tsp
- Cumin pwd – ½ tsp
- Garam Masala – ½ tsp
- Cloves – 2no
- Bay leaves – 1 no
- Cardamon – 2 no
- Cinnamon- 1 inch size
- Oil- for shallow fry
- Few Coriander leaves
- Salt to taste
For Buttermilk-
- Curd- 2 cups
- Water- as per need
- Red Chillies-4 no
- Ginger Paste- 2 tsp
- Mustard seeds-1/2 tsp
- Few curry leaves
- Cumin pwd – ½ tsp
- Few Coriander leaves
- Salt to taste
For Toppings-
- Onion- 1 no medium
- Few Coriander leaves
- Ompodi (shev)
- Black salt to sprinkle
- Red chili flakes to sprinkle
METHOD-
For Vada / Bara-
- Soak the dal and rice overnight and after its soaked wash it properly
- Then grind the dal and rice with adding a little water to it to a fine paste and transfer it to a bowl
- add salt to the paste and whip the batter properly with hands
- To check if the batter is perfect or not check it with water in a bowl and drop a small amount if its float then the batter is perfect and it gets sinks then whip it more
- Make a ball with the batter on wet hands and don’t forget to make a whole in between using the thumb
- Fry it in hot oil but in the medium frame, in order to cook well from inside
- Fry it till it turns light brown
- Drain the oil and transfer it to water
Buttermilk-
- Churn the curd and water in a bowl add the salt, chili flakes, ginger paste and mix it well.
- A tadka to be prepared with oil mustard seeds and curry leaves and add it to the buttermilk.
Add the vada to the Buttermilk by removing the water from the Bara by pressing it in hands softly and leave it for a maximum of 2 hours
Ghuguni-
- Pressure cook the soaked peas by adding salt till it whistles depending on the pressure cooker but not less than 5.
- Take a pan and add oil to it, then add cloves, bay leaves, cardamom, cinnamon. Add to it onion and sauté.
- Add tomatoes to it till it becomes mushy
- Add the spices to it and sauté until you smell the aroma of the spices.
- Add the cooked peas to it, add salt and mix it properly
- Add water to it and make it boil for 15 minutes
Aloo Dum-
- Boil the potatoes in a pressure cooker till 4 whistles
- Heat oil for a shallow fry cut the potatoes into medium-sized and fry it
- Transfer the fried potatoes into a bowl
- In a pan heat, oil add the bay leaves and the dry spices
- Add the chopped onion and sauté
- Add ginger-garlic paste and green chili to it
- Add the tomatoes and cook it till it turns mushy
- Add the spice pwd and sauté till you smell the aroma
- Add the potatoes and salt
- Add water to it and cook it for 15 minutes
Our Dahibara Aloo dum is ready to eat take it in a bowl. First, take out the Bara from the Buttermilk then add the Ghuguni and then aloo dum to it. For topping add the onions, coriander leaves, shev, black salt, red chili powder. At the end drink the buttermilk.
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