Dahibara n aloodum, it's a famous street food of Odisha.we odias can have it at anytime of day,be it for breakfast, lunch , snack or dinner.
Ingredients:-
For dahibara (vada):-
200gm urad dal(soaked for 4-5 hours)
2 tbsp sooji(rava)
Salt (as per ur taste)
Ginger
Mango ginger
3 cups curd
2 cups water
1 tsp cuminseeds
2 red chilly dry
10-15 Curry leaves
For aloodum:-
4 potatoes
1 onion
1 tbsp ginger garlic paste
1 tomato
2 red chilly dry
A pinch of asafoetida
1 tsp of garamasala
For garnishing:-
1/2 tbsp roasted cumin red chilly powder
Sev
Chopped onions
Corriander chopped
Chaat Chutney sauce (optional)
Black salt
For dahibara (vada):-
200gm urad dal(soaked for 4-5 hours)
2 tbsp sooji(rava)
Salt (as per ur taste)
Ginger
Mango ginger
3 cups curd
2 cups water
1 tsp cuminseeds
2 red chilly dry
10-15 Curry leaves
For aloodum:-
4 potatoes
1 onion
1 tbsp ginger garlic paste
1 tomato
2 red chilly dry
A pinch of asafoetida
1 tsp of garamasala
For garnishing:-
1/2 tbsp roasted cumin red chilly powder
Sev
Chopped onions
Corriander chopped
Chaat Chutney sauce (optional)
Black salt
Method:-
. For Making Dahi Vada : Make a thick paste by grinding soaked urad dal.(try not to add too much of water else it will be difficult to shape the vada later). Add salt and rava. Mix and keep aside.
In a big wide container mix curd, water, grated ginger, grated mango ginger(if using).Keep aside.
In a pan heat 1 tbsp oil. Add mustard seeds, Cumin, Urad dal, Curry leaves, dry red chillies, split green chilli. When the mustard seeds starts to crackle and the tampering is aromatic switch 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, the more you will incorporate air into the batter. To know the batter is ready, drop a small piece of batter into the water. If it floats then consider it as ready, else some more muscle work.
Heat oil in a kadhai for deep frying the vada. When the oil is medium-high hot take small portions of batter and shape it. Slowly slide into the hot oil. The oil should not be too hot, else the vadas will remain undercooked.
You would see the vadas will start floating. 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 from water and squeeze the vadas in between two palms to drain excess water. Add to 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 we will prepare Aloo Dum.
. For Making Dahi Vada : Make a thick paste by grinding soaked urad dal.(try not to add too much of water else it will be difficult to shape the vada later). Add salt and rava. Mix and keep aside.
In a big wide container mix curd, water, grated ginger, grated mango ginger(if using).Keep aside.
In a pan heat 1 tbsp oil. Add mustard seeds, Cumin, Urad dal, Curry leaves, dry red chillies, split green chilli. When the mustard seeds starts to crackle and the tampering is aromatic switch 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, the more you will incorporate air into the batter. To know the batter is ready, drop a small piece of batter into the water. If it floats then consider it as ready, else some more muscle work.
Heat oil in a kadhai for deep frying the vada. When the oil is medium-high hot take small portions of batter and shape it. Slowly slide into the hot oil. The oil should not be too hot, else the vadas will remain undercooked.
You would see the vadas will start floating. 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 from water and squeeze the vadas in between two palms to drain excess water. Add to 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 we will prepare Aloo Dum.
For AlooDum :
In a pan heat 2 tbsp oil. Add dry red chilies, tej Add asafoetida. Add chopped Onion and fry till brown in colour.Add Ginger garlic paste.Fry till the raw smell is gone. Add Chopped tomatoes. Cook until the tomatoes are soft and mushy. Add turmeric 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 chaat chutney sauce (optional).
In a pan heat 2 tbsp oil. Add dry red chilies, tej Add asafoetida. Add chopped Onion and fry till brown in colour.Add Ginger garlic paste.Fry till the raw smell is gone. Add Chopped tomatoes. Cook until the tomatoes are soft and mushy. Add turmeric 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 chaat chutney sauce (optional).
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