Dahi Vada aloo dum, make the street food at home.

Picture courtesy : spicesnflavours

Dahi Vada aloo dum is obviously an all time favourite street and household food for Odiya people as it completes our hunger with lot of interesting flavours and spices. This can be a glamorous snack, a spicy breakfast and even a lunch for students. The name itself is enough to conjure up many childhood memories, particularly me.

The then prepared dahi vada is served with spicy aloo dum, guguni (dried yellow peas curry) with lot of Sev, bhujia, sliced onion with various chutneys like mint chutney or tomato sauce. Last but not the least, people love to have the curd of the vada with crushed green chilli and sprinkled pepper to quench the thirst as a desert too.

For Vada:

1. Urad Daal or Black Grams- 1 Cup
2. Green Chillies – 2 pieces
3.  Ginger – 2 cm long
4. Garlic- 3 big cloves
5. Vegetable Oil – For Deep Frying
6. Salt

For Aloo Dum:

1. Potato – 3-4 medium sized
2.  Onion – 1 medium sized
3. Ginger Garlic Paste – 1 tbsp
4.   Cumin Seeds – 1 tsp
5. Cumin Powder – 2 tsp
6. Coriander Powder – 2 tsp
7.  Red Chili Powder – 2 tsp
8. Garam Masala – 1 tsp
9.  Vegetable Oil- 2-3 tbsp
10. Salt – according to the taste

Curd Seasoning:

1.  Curd Beaten – 2 cups
2. Black Pepper Powder – 1 tsp
3.  Salt

For Garnishing:

1. Sev
2.  Onions- chopped Finely
3. Coriander Leaves – Finely Chopped
4.  Cucumber – Finely chopped

 Method:

For the Vadas:

1.   Wash and soak the urad dal for 3-4 hours.
2.   Strain the water; grind the urad dal into a smooth paste by adding very less water. 
3. 
4. Add chopped onion, chopped green chili, grated ginger, coriander leaves, curry leaves, salt and mix well. 
   
5.   Heat oil in a wok. 
6.    Apply water in your palms, take a small amount of batter and flatten it. Make a small hole in the centre and drop it in the hot oil. Fry the vadas till they turn golden brown from both sides. Drain the oil, and drop the vadas in hot water. Make vadas with rest of the batter.  
   
7. ·       In the meantime churn the curd with ½ cup of curd, salt & sugar. 
   
8. ·       After 15 minutes, take the vadas out from water, press gently to squeeze out water. 
   
9. ·       Drop the vadas in prepared curd. 
   

For the Aloo dum:

1.  In a pan heat 2 tbsp oil. Add dry red chilies, tej patta. Add asafoetida. Add chopped Onion and fry till brown in colour.
2. 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, cumin, coriander powder, red chilli powder. Fry until the oil is separated.
3.   Add 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.
4.  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 chat masala. 
   
   
   
   
   
   
    
   

Tadaaa!!!!! The dish is now complete to be served. 

For health facts click onto -
http://odiafoodia.blogspot.in/2018/01/spicy-and-healthy.html