Dahi Bara Aloo Dum/ଓଡ଼ିଆ ଦହିବରା ଆଳୁଦମ୍/Odisha’s Cuttack Famous/Dahi Vada Odisha Style/roshniscuisine
You can watch the video recipe here
Few dayz back I have uploaded Dahi Bhalle recipe…this time I upload dahi bhalle in Odisha style that is nothing but Dahi Bara and it is served with aloo dum.AS summer season started and it is just perfect for this hot weather…it is a type of chaat but cool cool chaat recipe and so soothing.
It is a famousstreet food of Odisha specially Cuttack side…so lets get started
Here I have used aloo dum,homemade sev and one masala,these 3 recipes video link I have given in the description box,otherwise this video is so long
Preparation Time 15 min
Cooking Time 4 to 6 min per batch
Serving Persons 4 to 6
250 gm soaked udad dal and grind to a thick batter
Oil to deep fry the bara
4 cups of butter milk
1/2 tsp cumin-red chili flakes
1 tbsp chopped coriande rleaves
3 green chili sliced
15-20 curry leaves
1 tsp of Asafoetida
Black Salt to taste
Cumin-Red Chili Flakes
Black Salt to taste
Chopped coriander leaves
Soak the udad dal for 4 hours.
Then grind to a smooth and thick paste by adding little little water.
Now take a bowl of water and put a small dumpling of batter.
You can observe,it settles down in water.
It means the batter is heavy,so we have to whisk it with hand so that it is little lighter.
To know this after whisking again put one more dumpling of batter,if it starts floating then the batter is now lighter.
Add asafoetida and black salt to this and mix it well.
Meanwhile heat oil for deep frying.
Now wet the hands,take a dumpling of batter and on 3 fingers keep the dumpling.
Make a circular shape and do a insertion in center using thumb.
Slowly put the vada inside hot oil,make sure the flame is high.
After some time make the flame to medium,turn the vads upside down so that it is evenly fried.
Wet your hand and take a small dumplings and put into hot oil.
After some time it starts floating in oil,turn in between so that it is evenly fried.
Put these fried baras into water for sometime so that excess oil is removed and bara also little soft.
Now make the buttermilk mixture by adding black salt,green chili,curry leaves,coriander leaves and cumin red chili flakes.
Heat oil and make a tadka of mustard seeds,cumin seeds,whole red chili and asafoetida.
When mustard seeds start crackle add this to buttermilk mixture and mix it well.
Now take out the baras one by one and press it so that excess waterdrained out and pour into buttermilk mixture.
Soak this for sometime,for better taste keep in the fridge.
Take out 2 to 3 baras in a serving bowl,pour aloo dum onthis,top with chopped onion,sev,chopped coriander rleaves and cumin-red chili flakes.
Pour some buttermilk and serve chilled…
Whisk the batter with hands before adding salt,in this way air produced and the batter is lighter.
Don’t fry the bara til it gets crispy anyway it is going inside hot water for soaking and it should be soft.
By soaking the bara in water,it removes the excess oil from bhalle.
The batter should be thick,if it is little thin then the bara soaks more oil.
Add salt when you start to fry bara as after adding salt if you keep it and use later the batter is thin.
Generally vada batter is thick but anychance it gets thin just keep in an air tight container inside the fridge for some time,it is set…
Keep the soaked bara in fridge it tastes more yummy,then you put all garnishing part when served.
You can keep the buttermilk mixture without adding tadka also…by adding this,it enhance the flavour.