Dahi Bara Aloo Dum

Pragyan 7 Comments
5 / 5 Reviews
Famous Odia Recipe
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Dahi vada Alu Dum pinit

If you’ve ever visited Odisha, and never had a taste of famous Dahi Bara Aloo dum, then you definitely missed on something.. It is so famous that, 1st March of every year is celebrated as ‘Dahi Vada Divas‘ around the state. Don’t worry, here is a complete guide to the recipe, that you can easily make at the comforts of your home..

Few things about Dahi Vada AluDum

It offers a delightful contrast of texture and flavor. The Dahi Bara provides a cool sensation from the yogurt, complemented by the crispy exterior and soft interior of the vadas. The AluDum(potato gravy) contributes a rich flavor with the comforting earthiness of potatoes in a tangy tomato gravy, flavoured by aromatic spices.

Dahi vada Alu Dum pinit
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5 from 5 votes

Dahi Bara Aloo Dum

Author: Pragyan Cuisine: Courses:
Difficulty: Intermediate Prep Time 30 mins Cook Time 25 mins Rest Time 20 mins Total Time 1 hr 15 mins
Servings: 4
Best Season: Suitable throughout the year

Description

Dahi Vada (Curd Vada):

• Dahi Vada is a popular North Indian snack where deep-fried lentil dumplings (vadas) are soaked in thick, seasoned yogurt (curd).

• Preparation: The vadas are made from a batter of soaked and ground urad dal (white lentils), which is whipped to a fluffy consistency and then fried until golden brown. These vadas are then soaked in a mixture of thick curd (yogurt) blended with water, flavored with spices like roasted cumin powder, red chili flakes, and garnished with chopped coriander leaves, onion, and fried sev.

AluDum (Potato Gravy):

• AluDum, is a hearty potato gravy dish typically enjoyed with roti or rice. It features boiled potatoes cooked in a tomato-onion gravy.

Preparation: The dish begins with tempering whole spices like cinnamon, cardamom, and cumin in mustard oil. Chopped onions are sautéed until golden, followed by the addition of ginger-garlic paste and tomatoes. Spices such as turmeric, coriander powder, Kashmiri red chili powder, and roasted cumin powder are added for flavor and color.Spices such as turmeric, coriander powder, Kashmiri red chili powder, and roasted cumin powder are added for flavor and color. Boiled potato pieces are then simmered in this fragrant gravy until tender, enhanced with garam masala and fresh coriander leaves before serving.

Ingredients

Instructions

  1. Instructions for Dahi Bara (Curd Bara):

  2. 1. Prepare the batter:
  3. • Grind soaked and drained urad dal to a fine paste, adding a little water if needed.
  4. Whisk the batter vigorously in one direction until it becomes fluffy.
  5. Let it rest for 15 minutes. Then add semolina and mix well.
  6. 2. Frying the vadas:
  7. • Heat oil in a pan.
  8. • Wet your palms and take a small portion of batter, shape it into a ball, and flatten slightly.
  9. Carefully slide it into the hot oil and fry on medium heat until light brown on both sides.
  10. Once fried, soak the vadas in water to remove excess oil.
  11. 3. Prepare Dahi Pani (Curd Water):
  12. • Mix curd and water in a bowl until smooth.
  13. • Add black salt, red chili flakes, roasted cumin powder, and chopped coriander leaves. Mix well.
  14. 4. Prepare tempering:
  15. • Heat oil in a small pan.
  16. • Add mustard seeds, cumin seeds, dry red chili, and curry leaves. Fry until fragrant.
  17. • Add this tempering to the prepared Dahi Pani.
  18. 5. Assembling:
  19. • Squeeze water from soaked vadas gently.

  20. • Dip each bara into the prepared Dahi Pani, ensuring it absorbs the flavours.

  21. • Let it sit for some time to soak in the curd mixture.
  22. Instructions for AluDum (Potato Gravy):
  23. 1. Prepare the gravy:
  24. Heat mustard oil in a pan.
  25. Add whole spices (dry red chili, bay leaf, cardamom, cinnamon stick, cumin seeds) and fry for a minute.
  26. Add chopped onion and sauté until golden brown.
  27. Add ginger-garlic paste and cook until raw smell disappears.
  28. • Add chopped tomatoes and a little salt. Cover and cook until tomatoes are soft.
  29. 2. Add spices:
  30. • Add turmeric powder, coriander powder, Kashmiri red chili powder, and roasted cumin powder. Cook the masala until oil separates.
  31. 3. Add potatoes:
  32. Gently mix in boiled potato pieces and cook for a minute.
  33. • Pour in water to achieve desired gravy consistency. Simmer on low-medium heat.
  34. 4. Finish:
  35. Add garam masala and chopped coriander leaves. Cover and cook for another minute.
  36. AluDum (Potato Gravy) is ready.
  37. Garnishing Dahi Bara AluDum:
  38. • Arrange soaked Dahi Varas in a serving bowl.
  39. Pour prepared Dahi Pani over the baras.
  40. Garnish with chopped onion, fried sev, red chili flakes, and additional spices if desired.
  41. Serve alongside AluDum (Potato Gravy) for a delicious snack or meal.
Nutrition Facts
Amount Per Serving
Calories 318kcal
% Daily Value *
Total Fat 14.6g23%
Total Carbohydrate 39g13%
Protein 9g18%
Calcium 101.53 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Dahi bhalla, Dahi bara, Aloo Dum, Dahi bara aloo dum
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