How to Make Dahibara(Vada), Aloodum
It is a very popular street food from Odisha called "Dahibara Aloodum". Originally famous in the city of Cuttack, it can now be found in cities across the state. Known for its delicious taste, Dahibara is made by immersing Vada in dahi (curd). The plate typically includes Dahibara, and Aloodum with gravy, onions, and fried sev.
Ingredients
For Vara
- 2 Cup Urad dal
- ½ Cup Chana Dal
- 2 tsp Suji
- 2 Cup Curd fresh and thick
- 2 tsp Sugar
- 2 Green Chili
- Pinch of Hing
- Refined Oil to fry
- salt as required
For Aloo Dum
- 4 medium Potato
- 1 large Onion Chopped
- 2 medium Tomato
- 3 tbsp Mustard Oil
- 1 tsp Ginger- garlic Paste
- 1 tsp Cumin seed
- 1 tbsp Kashmiri Red Chili Powder
- 1 tbsp Coriander Powder
- ¼ tsp Turmeric Powder
- ½ tsp Garam Masala
- 1 Bay Leaf
- 1 Cinnamon
- 1 Cardamom
- 2 Cloves
- 1 Green Chilli Fine Chopped
- Salt as required
- Water as required
Instructions
For Making Vada
- Wash and soak dal for about 4-5 hours. Drain all the water from the soaked dal.
- Grind Urad dal and Chana dal together to smooth paste using very little water. The batter should be thick and use very little water. The right consistency is very important otherwise you will not be able to get the Vada in shape.
- Add green chili to the batter & mix it very well
- Add 2-3 tsp of Suji to make it crispy. Add pinch of Hing to make it digestible
- Heat the oil in a frying pan on medium flame. Wet your palms and take a small size batter and slide it into the hot oil
- Fry on both sides till it becomes golden brown
- Vada is ready. Now take 5 cups of hot water & drop the hot fried Vada into the water and dip it completely until the Vada absorbs water
- After that squeeze off the water from Vada and transfer it to the plate
- Take 2 cups curd, 2 tbsp sugar, and ½ tsp salt. Mix it well. Now dip all Vada to this Curd
For Making Aloo Dum
- In a pressure cooker take 4 potatoes, 1 tsp salt, and enough water
- cook for 3 whistles or until the potato is cooked well. peel the skin and cut it in cubes
- Heat the Kadai with 2 tbsp oil, add 1 bay leaf, 1 cinnamon, 1 cardamom, pinch Hing, 2 cloves, 1 tsp cumin seeds
- Heat on a low flame until the spices release their aroma
- Now add chopped onion and 1 tsp ginger garlic paste. Fry it till it becomes golden brown
- keeping the gas flame on low, add ¼ tsp turmeric, 1 tbsp Kashmir red chili powder, 1 tbsp coriander powder, and ½ tsp garam masala.
- Heat on a low flame until the spices release their aroma
- Now add boiled potato cubes. Heat and stir for a minute until the aloo is coated well with masala
- Keep on a gentle simmer for 10 minutes, or until the oil separates.
For Serving
- Put 2-3 Dahi Vada on a Plate, Sprinkle Black Salt and chili Powder. Now add aloo dum on it. Then Chopped Onion, Coriander Leaves, Fried Sev Bhujia on it.
Notes
Serve it as Breakfast, Evening Snacks