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Dahibara Aloodum Recipe

Dahibara Aloodum and ghuguni is a famous mouth leaking street food. In Odisha, Cuttack is famous for Durga Puja (Dashahara), Dahibara aludum and ghuguni. In other parts of India only dahi bara or Dahi bhalle is available as a  street food. This food is garnished with some chopped onion, chopped coriander leaves, chumin powder, red chili powder and some bhujia.


For the Dahibara:dahibara-ghuguni-1
1 cup Urad dal (soaked)
1 1/2 cup sour curd
2 tbsp semolina (suji)
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
Salt to taste
Oil (for frying)
For Tempering:
Bunch of curry leaves
2 dry red chilis
Pinch of asafoetida
1 tsp grated ginger
1 tsp panch phoron (mustard seed, cumin seed, fenugreek seed, coram seed, fennel seed)
1 tbsp oil
For the Aloodum:
12 medium boiled potatoes or 1 big potato
2 tbsp chopped onion
1 tbsp ginger garlic pest
1 tsp chopped green chili
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmiric powder
1 tsp red chili powder
1 tbsp garam mashala
1 bay leaf
2 tbsp oil
2 tbsp chopped coriander leaves
Salt as taste

For the Ghuguni:

1 1/2 cup yellow peas (soaked)
1 chopped medium tomatodahibara-ghuguni-2
1 tbsp chopped onion
1 tsp ginger garlic pest
1 tsp chumin seed
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam mashala powder
1 pinch baking powder
2 tbsp oil
1 tbsp chopped coriander leaves
Salt as taste

For Garnishing:

1 finely chopped onion
Bunch of chopped coriander leaves
2 chopped green chili
1 cup fine bhujia
Black salt
Roasted chumin and dry red chili powder

Method of Dahibara:

Grind the soaked urad dal then make a fine paste. Add semolina and salt in it and mixed well. Keep aside for 1-2 hours for fermentation. After 1 to 2 hour the batter will rise. Mix baking powder into the batter and mix it thoroughly.

In a big bowl take some water and put it near gas stove which will help you to soak the baras. Mix curd and salt in a large bowl and keep aside. Then heat sufficient oil in a kadhai. Put some batter in your hand. Shape it as bada size then carefully put the bada in to the hot oil kadhai.

Fry this 6-7 times per batch of baras. Fry both side till golden brown color. Then remove the fried vadas from oil and put in to water. Continue this process till the batter finish. Now squeeze the badas from water and put them in the whipped curd.

For tampering, heat oil in a tadka pan. Crackle the panch phoron in it. Add grated ginger, asafetida, dry red chili, curry leaves in it. Pour this tampering mixture over the dahi-baras then keep aside.

Method Alu dum:

Heat some oil in a wok. Fry the boiled chopped potatoes for few minutes. Remove the fried potatoes from oak. Crackle the chumin seed. Add chopped onion. When those onions are turned into pink color add ginger garlic paste. Add bay leaf. Add turmeric powder, red chili powder and garam mashala powder in it.

Add chopped tomatoes in it. Add salt in it. Put little water in it otherwise the mashala will burn and taste will bad. Fry till raw smell goes away. Add the fried potatoes in it. Add 1/2 cup boiled water in it. Let it cook for 5 minutes. Then sprinkle the chopped coriander leaves on over it.

Method of ghuguni:

Put the soaked yellow peas in a cooker along with salt, turmeric powder and baking powder. Cook for until 2 whistles from cooker. Remove and keep aside to cool. Heat some oil in a heavy bottomed pan. Crackle the cumin seeds. Add chopped onion. When the onion color will change in pink add ginger garlic pest in it.

Add chopped tomatoes in it. When the tomatoes will be mashy add the dry spice powder in it. Then cook the mashalas in a medium heat till the raw smell will go.

Add the boiled peas in it. Add little water in it. The consistency will be gravy. Cook it in low flame till 10 minutes. Then switch off the flame. Sprinkle chopped coriander leaves over it.

How to arrange the Dahi Bara Alu dum and Ghuguni ?

In a plate place 2 baras along with some of the watery curd. Put some aloodum over it. Pour some ghuguni over it. Then sprinkle finely chopped onion, coriander leaves, green chillis, black salt, roasted chumin and dry chili powder and fine bhujia on it. The article is dedicated to my childhood friend Sheetal, who remembered my school time.

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