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Dahi Baingan
October 19, 2024

Dahi Baingan

Lunch, Odia Cuisine
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by Pragyan
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Sabudana Badi (Sagu)
October 10, 2024

Sabudana Badi (Sagu)

Odia Cuisine
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by Pragyan
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Lia Badi
October 9, 2024

Lia Badi

Lia badi
Print Pin

Lia badi

Course Side Dish, Snack
Cuisine Indian
Keyword lia badi
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 days 2 hours 55 minutes
Author Pragyan

Ingredients

  • Main Ingredients
  • Sabudana: 400 grams
  • Puffed Rice Lia: 500 grams
  • Seasoning and Spices
  • Salt: To taste approx. 1 tbsp total
  • Chili Powder: To taste
  • Green Chilies: 10-12 adjust to taste
  • Ginger: 100 grams
  • Cumin Seeds: 2 tbsp
  • Rasi Seeds: 250 grams
  • Additional Ingredients
  • Onions: 6-7 sliced
  • Peanuts: 1 bowl approx. 200 grams
  • Coriander Leaves: For garnish

Instructions

  • Soak Sabudana:
  • Take 1 cup of Sabudana, wash it 2-3 times, and soak it in water for 1 hour.
  • Cook Sabudana:
  • In a pot, bring 3 cups of water to a boil.
  • Add the soaked Sabudana and 1½ tbsp of salt.
  • Cook for 15-20 minutes until it reaches a thick, paste-like texture. Set aside.
  • Prepare Puffed Rice:
  • Clean 500 grams of puffed rice (Lia) with water and strain out excess water by pressing it with your hands.
  • Make Spice Paste:
  • Grind the sliced onions (6-7) into a coarse paste.
  • In a bowl, combine the onion paste, cleaned puffed rice, 1 bowl of peanuts, 3 tbsp of sesame seeds, 1½ tbsp of salt, and the boiled Sabudana. Mix well.
  • Shape Mixture:
  • Take a clean cloth and wrap it around the lid of a jar.
  • Take a ball of the mixture, press it onto the lid to form a flat round shape, and place it on a clean, large cloth.
  • Repeat this process until all the mixture is shaped.
  • Dry the Mixture:
  • Let the shaped discs dry in the sunlight for 2 days, flipping them after 1-2 hours on the same day.
  • Fry the Discs:
  • Heat oil in a pan over medium flame and fry the dried discs until golden and crispy.
  • Serve:
  • Garnish with coriander leaves and serve as a snack.
  • Enjoy your homemade dish!
Odia Cuisine
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by Pragyan
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Alu bhaja
October 8, 2024

Alu bhaja

Dinner, Odia Cuisine
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by Pragyan
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0 Comments
Papdi Chaat
October 5, 2024

Papdi Chaat

Papdi Chaat is a famous eastern dish of Odisha, available in all over the state. Can be found in every nook and corner of street food businesses.

Odia Cuisine, Recipes
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by Pragyan
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Biri Bara
September 10, 2024

Biri Bara

“Bara” or “Vada”, a popular snack in Indian cuisine. Mostly famous as a South Indian dish but is enjoyed all over India. This dish is basically enjoyed in eastern India, particularly Odisha. Made primarily from urad dal (black gram). It has a crisp exterior and a soft, spongy interior. It can be enjoyed as a snack or as part of a meal.

Biri Bara

Biri Bara

Pragyan
Print Recipe Pin Recipe
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 6 People

Ingredients
  

  • Soaked Urad Dal: 2 cups soak overnight
  • Semolina: 3/4 cup
  • Chopped Onion: 1 optional
  • Chopped Green Chili: 2
  • Chopped Fresh Curry Leaves: 2 stems
  • Salt: To taste
  • Water: As needed
  • Oil: For frying

Instructions
 

  • Prepare Urad Dal:
  • Rub and remove the black skin from the soaked urad dal using your palm.
  • Drain the water completely.
  • Make the Dal Paste:
  • In a blending jar, add half of the soaked urad dal and a little water.
  • Blend to a fine, thick paste.
  • Repeat with the remaining dal and add to the same bowl.
  • Prepare the Batter:
  • Transfer the thick urad dal paste to a larger vessel.
  • Whisk the batter thoroughly for 10-15 minutes until fluffy and soft. This will double the volume.
    Bara batter
  • Add Semolina:
  • Mix 3/4 cup of semolina into the batter.
  • Cover and let it sit for 30 minutes.
  • Final Preparations:
  • After 30 minutes, mix the semolina well into the batter.
  • Take a portion of the batter into a bowl.
  • Add chopped green chilies, curry leaves, and salt to taste. Mix well.
  • Test and Fry:
  • Heat a pan
  • To test the batter, drop a small amount into a bowl of water. If it floats, the batter is ready.
  • Wet your palms with water to prevent sticking.
  • Take a handful of batter, flatten it slightly, and pan fry it spreading a half tablespoon oil oil over the pan
  • Roast until both sides are slightly brown.
  • Serving:
  • Remove the bara from the pan and place on a plate.
  • Repeat with the remaining batter in the same way.
  • Serve the bara or vada with ghuguni(matar curry) or any chutney.
Keyword Biri Bara
Breakfast, Odia Cuisine
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by Pragyan
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Stuffed Kakara Pitha
September 4, 2024

Stuffed Kakara Pitha

It is a traditional sweet dish from Odisha, India. A popular festive delicacy, often prepared during special occasions and festivals. Kakara Pitha is made from semolina (sooji) dough and filled with a sweet, aromatic stuffing of coconut and jaggery (gud).

Recipes
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by Pragyan
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Chilli Mushroom
September 1, 2024

Chilli Mushroom

Lunch
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by Pragyan
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Mitha Dahi Vada
August 30, 2024

Mitha Dahi Vada

Dahi Vada Recipe: Dahi Vada or Mitha Dahi Bara (Odia) is a soft, juicy and flavourful healthy food available in all over India. As a known dish, it can be tasted as a famous street food, all around the country..!

Mitha Dahi Bara

Mitha Dahi Vada

Pragyan
It is a typical South Indian style Dahi Vada, which is also famous all over the country. After frying the crispy urad dal vadas are soaked in hot water. Garnishing with sweet curd, chilli powder. Which looks very beautiful and tastes great to consume in breakfast or as a main course. This soft and juicy Dahi Vada (Dahi Bara) can also be prepared on Vrat days, for any festival, occasions etc. So, do try this flavourful healthy and soft dahi vada at home. Enjoy 🙂
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3 People
Calories 273 kcal

Ingredients
  

  • For the Vada Bara:
  • Urad Dal Black/White Gram – 150 gm
  • Grated Ginger – 2 inch
  • Fresh Curry Leaves – 2 tbsp chopped
  • Fresh Coriander Leaves – 2 tbsp chopped
  • Cumin Seeds – 1 tbsp
  • Dry Red Chilli – 3 nos. or as required
  • Chopped Green Chilli – 3 nos. or as required
  • Dry Chopped Coconut – 1 tbsp
  • Asafoetida Hing/Hengu – 2 pinch
  • Black Pepper Powder – 1 tbsp
  • Salt to taste
  • Oil for frying
  • For the Curd Mixture:
  • Fresh Curd – 500 gm
  • Thick Curd – 2 tbsp for soaking vadas
  • Black Pepper Powder – 1 tsp
  • Sugar – 2 tbsp or as per taste
  • Salt – a pinch
  • Fresh Curry Leaves
  • Fresh Coriander Leaves chopped
  • For Tempering Tadka:
  • Oil – 2 tbsp
  • Cumin Seeds – 1 tbsp
  • Urad Dal – 1 tbsp or Bengal Gram/Chana Dal
  • Dry Red Chilli – 1 tsp chopped
  • Chopped Green Chilli – 1 tsp
  • Grated Ginger – 1 tsp
  • Asafoetida Hing/Hengu – 2 pinch
  • Curry Leaves – 1 tbsp

Instructions
 

  • Preparing the Vada Batter:
  • Soak the Urad Dal: Soak 150 gm of urad dal in water for 4-5 hours or overnight.
  • Grind the Dal: Drain the soaked dal and grind it in batches with 4 tbsp water (gradually adding water) to make a smooth and thick batter.
  • Mix Ingredients: Add salt, 1 tsp black pepper powder, chopped green chilli, grated ginger, 1 tbsp dry coconut, chopped coriander leaves, and chopped curry leaves to the batter. Mix well.
  • Whisk the Batter: Whisk the batter in one direction using a hand, spoon, or whisk balloon. Continue whisking until the batter becomes smooth, lightweight, and doubles in quantity. Ensure the batter floats on water; if not, whisk more.
  • Rest the Batter: Let the batter rest in the refrigerator or at room temperature for some time.
  • Preparing the Curd Mixture:
  • Prepare Curd: Whisk the remaining smooth curd (500 gm) with a fork or whisk balloon. Add 1/4 cup water to achieve a semi-thick consistency.
  • Add Ingredients: Mix in a little salt, 1 tsp black pepper powder, and 2 tbsp sugar.
  • Tempering: Heat 2 tbsp oil in a pan. Add cumin seeds, urad dal, dry red chilli, chopped green chilli, grated ginger, and asafoetida. Sauté on low flame until light brown. Turn off the flame and add curry leaves. Pour this tempering into the curd mixture and mix well.
  • Set Aside: Keep the prepared curd mixture aside.
  • Frying the Vadas:
  • Heat Oil: Heat oil in a frying pan. Ensure the oil is medium hot.
  • Shape the Vadas: Wet your hands and shape the batter into desired- sized vadas (medium size is ideal).
  • Fry the Vadas: Carefully drop the vadas into the hot oil. Wait for a few seconds before flipping them using a spatula. Fry on low-medium flame until they are golden brown and crispy.
  • Soak in Curd Water: Immediately after frying, soak the hot vadas in the prepared curd water (which should also be warm or hot). This helps the vadas absorb the curd and become soft and juicy.
  • Final Assembly:
  • After Soaking: Let the vadas soak in the curd water for 15 minutes. Then, gently press each vada to remove excess water and oil.
  • Serving: Pour the prepared sweet curd mixture over the vadas. Garnish with chopped coriander leaves and sprinkle a little Kashmiri red chilli powder or black pepper powder.
  • Ready to Serve: Serve the delicious, soft, and juicy Dahi Vada / Dahi Bara immediately. If serving later, pour only half of the curd mixture initially and the rest when serving.
Keyword Mitha Dahi Vada
Breakfast, Recipes
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by Pragyan
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Mixed Vegetable paratha
August 19, 2024

Mixed Vegetable paratha

Mixed vegetable paratha is a popular Indian flatbread. There are different types of parathas famous in Punjab but is enjoyed all over the country. It’s a hearty dish where whole wheat dough is filled with a flavorful mix of grated and finely chopped vegetables like Read more

Breakfast
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by Pragyan
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0 Comments