Thursday, 16 November 2017

Dahi Bara/Dahi Vada/Thayir vadai/Doi bora-Odisha delicacy

Dahi Bara/Dahi Vada/Thayir vadai/Doi bora-Odisha delicacy

Preparation Time:30 Min
Cooking Time: 50 Min
Total Preparation Time : 1 Hr 20 Min

Dahi bara is not alone in Odisha, it is always paired with aloo dum(potato gravey)/ghughunyi(white peas curry)!!!The combination of these is nostalgic!!!
It is very famous in Katak and Bhubaneswar too!It's very famous street food consumed in breakfast and snacks.Now also the seller use the cycle to carry those pots hanging in their both handles.

Now also when ever I visit Bhubaneswar dahi bara aloodum/ghughunyi will be in my wishlist!!!!

Recipe for Alu dum click below link.

Dahi Bara/Dahi Vada is a popular snack in India.It is prepared by soaking vadas (fried flour balls) in thick dahi (curd)and  topped with different chutnies and spices.

Dahi  bara Odia Dahi Vada is also known as “dahi baray”in Urdu, “dahi bhalla in Punjabi, thayir vadai in Tamil, thairu vada in Malayalam,perugu vada in Telugu, mosaru vade in Kannada, and doi bora  in Bengali.

Odisha Dahi bara is simple and served without chutney. Want to know the recipe..
So lets start....

Course: Appetizer(Vegetarian)
Cuisine: East India
Servings :5 persons


For Bara/Vada

Urad Dal-1cup
water 4 cup for soaking

Procedure to make Bara/Vada

  • Soak Urad dal for 2 hours
  • Wash soaked Urad lentils and ground into a batter for the vada( consitency should be thick not runny)
  • keep it aside for 1 hour
For Dahi
  • Curd-1/2 ltr( Whisked)
  • Water 2 n 1/2 cup(optional ,need to add to curd if required by seeing your thickness of the curd used)
  • Sugar 1 tsp(optional, if required-if curd is sour)
  • chat Masala 1tsp
  • Salt to taste
For Tempering/chonk
  • Cumin 1tbsp
  • Mustard 1tsp
  • Dry red chillies-3-4 Whole
  • Curry Leaves-10 to 12 leaves
  • Vegetable Oil 3tbsp
  • roasted cumin and dry chilli powder-1 tbsp
  • Corriander leaves for garnishing
Procedure of Dahi Bara

  • Place your frying pan ,add oil and let it heat
  • Mean time, lets prepare the dahi/curd
  • Mix water(1/2 cup) in curd and whisk it nicely. 
  • The consitency sholud be thick and creamy(not too runny)
  • Now add sugar,chat masala and salt
  • Keep it aside
  • Now then cook urda dal batter(round shapes) in hot oil. (while pouring batter add litlle water in your plam,it will ease your work)
  • Repeat the same with other batches
  • Keep 2 cup water in big bowl
  • Now  first put the hot deep fried bara/vada in water 
  • keep it aside, let the bara/vada to soak the water copmletely
  • Now squeeze the bara's/vada's by keeping it in between your both plams
  •  Then transferred to thick beaten, flavoured and creamy curd.
  • Now for tempering ,take a pan
  • Now add oil, once the oil is heated
  • Add cumin, mustard and whole dry chilli
  • Let it splutter
  • Add curry leaves and satute for 2 miutes(dont burn it)
  • Now transefer the chonk/put it in the ready dahi bara/dahi vada
  • Now mix it
  • now sprinkle roasted cumuin and dry chilli powder
  • The vadas are soaked for a period of time before serving.
  • And topped with coriander  leaves, chili powder, crushed black pepperchaat masala.
  • Ready to serve!!!
Thank you all for showing your interest in my blog!!!
Will be back soon with the recipe of aloo dum/potato curry and ghughunyi(white peas curry) with my twist!!!

#Dahi Bara#Dahi Vada#Thayir vadai#Doi bora#Odisha delicacy#pure veg#gluten free#recipes#kitchen

1 comment:

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