Authentic Dahi Bara: A Flavorful Indian Street Food Delight
5 hours
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About Authentic Dahi Bara: A Flavorful Indian Street Food Delight
Dive into the tangy, savory world of Dahi Bara, a beloved Indian street food delicacy. Imagine light-as-air lentil fritters soaked in creamy yogurt and drizzled with a fragrant, spiced tempering – a true explosion of flavor!Hailing from the heart of Odisha, Cuttack, and Bhubaneswar, this recipe guides you through every step, from fluffy batter to the final, flavorful flourish. You'll master the art of creating perfectly balanced Dahi Bara, a dish that's both refreshing and deeply satisfying.Whether you're craving a vibrant breakfast, a leisurely brunch, or a quick and delicious snack, Dahi Bara offers an authentic taste of Indian culinary tradition. Get ready to tantalize your taste buds!
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Recipe Time & More
Prep4 hours
Cook1 hour
Total5 hours
Ingredients
For the Bara (Lentil Fritters)
For the Yogurt Mixture
- 1/2 ltr Yogurt whisked until smooth
- 1/2 cup Water
- 1 tsp Sugar if yogurt is too sour, optional
- 1 tsp Chaat Masala
- 1/2 tsp Salt or to taste
For the Tempering
- 1 tbsp Cumin Seeds
- 1 tsp Mustard Seeds
- 3-4 Chili Peppers dried, red, whole
- 10-12 Curry Leaves
- 1 tbsp Vegetable Oil
For Garnish
- 1/2 tbsp Chili Powder red
- 1/2 tbsp Cumin ground, roasted
- 1 tbsp Coriander chopped, fresh
Instructions
- Soak the urad dal in 2 cups of water for at least 2 hours. This softens the lentils for grinding.
- Drain the soaked urad dal and grind it into a smooth and thick batter using a blender or food processor. Add a teaspoon of salt during grinding. Let the batter rest for 1 hour. This allows the batter to ferment slightly, resulting in lighter fritters.
- In a bowl, whisk together the yogurt and 1/2 cup of water until smooth and creamy. The consistency should be thick but pourable.
- Add sugar (if using), chaat masala, and salt to the yogurt mixture. Mix well and set aside.
- Heat vegetable oil in a deep pan over medium heat. Once hot, carefully drop spoonfuls of the urad dal batter into the hot oil. Fry the fritters until they are golden brown and crispy, turning them occasionally for even cooking.
- Immediately after frying, transfer the hot fritters to a bowl of water. Soaking the fritters in water makes them soft and spongy.
- Gently squeeze out excess water from each fritter between your palms. Place the squeezed fritters in the prepared yogurt mixture.
- Prepare the tempering: Heat oil in a small pan. Add cumin seeds, mustard seeds, and dried red chilies. Let the mustard seeds splutter.
- Add curry leaves to the tempering and sauté for a minute or two until fragrant. Be careful not to burn the leaves.
- Pour the hot tempering over the dahi bara. Sprinkle with red chili powder and roasted cumin powder. Garnish with fresh coriander leaves. Serve immediately.
Recipe Notes
Expert Tips
- For extra crispy vadas, you can double fry them. Fry them once at a lower temperature to cook them through, and then again at a higher temperature for a few seconds to crisp them up.
- Adjust the sweetness and tanginess of the yogurt by adding sugar or a squeeze of lemon juice to taste.
- Garnish with fresh coriander leaves, a sprinkle of roasted cumin powder, and a drizzle of tamarind chutney for enhanced flavor and presentation.
Storage Instructions
- Dahi Vada is best served fresh. However, you can store leftover vadas and yogurt separately in airtight containers in the refrigerator for up to 1 day. Assemble just before serving to maintain the vadas' texture.
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Recipe Nutrition
Calories: 370kcalCarbohydrates: 56gProtein: 26gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 42mgPotassium: 174mgFiber: 21gSugar: 3gVitamin A: 753IUVitamin C: 103mgCalcium: 109mgIron: 10mg
Litushree Pradhan
Articles: 50
4 Comments
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This looks so good! Can’t wait to cook it.
This looks incredible! Thank you.
This looks so good! Appreciate the share.
Such a tasty dish! Thanks for the recipe.