Dahi Bara Aloo Dum is a popular street food from the Indian state of Odisha. The dish consists of deep-fried lentil dumplings, called Bara, served with spiced and mashed potatoes, called Aloo Dum, and topped with yogurt, tamarind chutney, and various spices.
The origins of Dahi Bara Aloo Dum can be traced back to the 9th century when it was first mentioned in the Jagannath temple in Puri. Over time, the dish became popular across the state, and variations of it can now be found in other parts of India.
Dahi Bara Aloo Dum is not only a delicious snack but also a part of the cultural heritage of Odisha. It is often served on special occasions and festivals, such as the Rath Yatra.
Dahi Bara Aloo Dum recipe step by step
Sure, here is the recipe for Dahi Bara Aloo Dum step by step:
Ingredients:
- 1 cup urad dal
- 2 cups water
- Salt to taste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1/2 tsp baking soda
- Oil for frying
- 2 cups yogurt
- 1 tsp sugar
- Salt to taste
- 1/2 tsp roasted cumin powder
- 1/2 tsp red chili powder
- 1/2 tsp chaat masala
- 2 boiled and peeled potatoes
- 1 onion, chopped
- 2 tbsp coriander leaves, chopped
Instructions:
- Soak urad dal in water overnight.
- Drain the water and grind the dal into a smooth paste.
- Add salt, cumin seeds, coriander seeds, and fennel seeds to the paste.
- Mix well and add baking soda. Mix again.
- Heat oil in a pan and drop spoonfuls of the batter into the oil.
- Fry until golden brown and drain on paper towels.
- Soak the fried vadas in water for 30 minutes.
- In a separate bowl, whisk yogurt and add sugar, salt, roasted cumin powder, red chili powder, and chaat masala. Mix well.
- Peel and cut boiled potatoes into small cubes.
- Squeeze out the water from the soaked vadas and place them in a serving dish.
- Pour the yogurt mixture over the vadas.
- Add the cubed potatoes on top, followed by chopped onions and coriander leaves.
- Serve chilled.
Enjoy your homemade Dahi Bara Aloo Dum!
top 10 famous places for Dahi Bara Aloo Dum in odisha
- Cuttack Dahi Bara Aloo Dum: This is the most famous place for Dahi Bara Aloo Dum in Odisha. The dish is served with spicy masala, chopped onions, and coriander leaves.
- Raghu Dahi Bara Aloo Dum: This place is located in Bhubaneswar and is known for its delicious and spicy Dahi Bara Aloo Dum.
- Lingaraj Lassi & Dahi Bara Aloo Dum: This is a popular street food joint in Bhubaneswar that serves lip-smacking Dahi Bara Aloo Dum.
- Puri Dahi Bara Aloo Dum: Puri is known for its delicious street food and the Dahi Bara Aloo Dum is a must-try dish here.
- Barabati Dahi Bara Aloo Dum: This place is located in Cuttack and is known for its soft and fluffy Dahi Bara Aloo Dum.
- Konark Dahi Bara Aloo Dum: This is a popular joint in Konark that serves the authentic Dahi Bara Aloo Dum with a unique taste.
- Chilika Dahi Bara Aloo Dum: This place is located near Chilika Lake and serves delicious Dahi Bara Aloo Dum with a breathtaking view.
- Raghurajpur Dahi Bara Aloo Dum: This is a quaint village near Puri that serves delicious and authentic Dahi Bara Aloo Dum.
- Bhubaneswari Dahi Bara Aloo Dum: This place is located in Bhubaneswar and is known for its spicy and tangy Dahi Bara Aloo Dum.
- Dalma Dahi Bara Aloo Dum: This place is located in Rourkela and is known for its unique and delicious Dahi Bara Aloo Dum.
Frequently Asked Question (FAQ)
Which state is famous for Dahi Bara Aloo Dum?
The state famous for Dahi Bara Aloo Dum is Odisha, located in the eastern part of India.
Who invented Dahi Bara Aloo Dum?
The origin of Dahi Bara Aloo Dum is not clear, but it is believed to have originated in the Indian subcontinent, particularly in the states of Odisha and West Bengal. There is no specific person credited with inventing this dish.
How many calories are there in Dahi Bara Aloo Dum?
A serving of Dahi Bara Aloo Dum typically contains around 300-400 calories, depending on the size and the recipe used.
What is the history of Dahi Bara Aloo Dum?
Dahi Bara Aloo Dum is a popular street food in India, especially in the eastern states of Odisha and West Bengal. It is believed to have originated in Cuttack, Odisha, where it was first sold by a street vendor in the early 20th century. Over time, the dish has become a staple of the region’s cuisine and is enjoyed by locals and visitors alike. It typically consists of deep-fried lentil balls soaked in spiced yogurt and served with a side of spicy potato curry.