Dahibara & AlooDum

Dahibara & AlooDum

The iconic Cuttack Dahibara which includes irresistible taste of savoury, spicy and fluffy dahibaras soaked in aloodum and served with a velvety spread of Ghuguni.

See the recipe below:

Ingredients (Serves 6 Portions)
  • 200 gm Whole Urad Dal (soaked at least for 6 hours)
  • 2 tbsp Rava/Sooji
  • Salt to taste
  • Small piece of Ginger
  • 2 cups of Curd
  • 3 cups Water
  • 1 tsp each from Mustard seed, Cumin/Jeera
  • 2 dry red Chillies
  • 1 green Chilli, split half lengthwise
  • Handful of 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, cumin powder, Coriander powder and garam masala
  • 1/2 tbsp Cumin and 2 dry red chillies, roasted and coarsely powdered
  • For Garnishing:
    • Chat Masala (optional)
    • Khara Sev
    • Chopped Onion
    • Chopped fresh Coriander
  • To make the Dahi Vada, make a thick paste by grinding the soaked urad dal. Add salt and rava. Mix and keep aside.
  • In a big wide container mix the curd, water, grated ginger, grated mango ginger (if using). Keep it aside.
  • 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.
  • 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.
  • 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.
  • Slowly slide it into the hot oil. The oil should not be too hot, else the vadas will remain undercooked.
  • 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.
  • 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.
  • Repeat the above frying, soaking in water and finally putting into the curd mixture process for the remaining batter.
  • 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.
  • 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.
  • 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.
  • 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 chilli powder and chat masala.

Contributed by:

Durgesh Nandini Mishra

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