Dahi Bara / Dahi Vada (My Mom's Special)

Dahi Bara / Dahi Vada (My Mom's Special) - Plattershare - Recipes, food stories and food lovers

About Dahi Bara / Dahi Vada (My Mom's Special)

My Maa special Dahi bara, no one can beat the taste!!. We all globe it in secs... This was prepared during our summer vacation, when all my cousin's visit our place. It was prepared in 100's (I'm from a joint family...)
In summer the members are around 25. Not easy job to prepare in bulk but with help my aunties, My Maa prepare this mouth melting dahi bada for all of us.
Dahi bara is not served alone in Odisha, it is always paired with aloo dum (potato gravey) /ghughunyi (white peas curry)!!! This combination is nostalgic!!!
It is very famous in Katak and Bhubaneswar too! Very famous street food consumed in breakfast and snacks.
5 from 3 votes
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Recipe Time & More

Prep Time4 hours
Cook Time1 hour
Total Time5 hours
Recipe TasteSaltySweetTangy
Calories - 370 kcal
Servings - 4

Ingredients
 

For Bara/vada

  • 2 cup Urad dal
  • 2 cup Water for soaking
  • Salt as per taste
  • 1/2 ltr Curd whisked
  • 2 cup Water
  • 1 tsp Sugar optional, required if curd is sour
  • 1 tsp Chaat Masala

For Tempering/chonk

  • 1 tbsp Cumin
  • 1 tsp Mustard seeds
  • 3 - 4 Dry red Chili whole
  • 10 - 12 Curry Leaves
  • 1 tbsp Vegetable Oil
  • 1/2 tbsp Dry chili powder
  • 1/2 tbsp Cumin roasted
  • 1 tbsp Coriander chopped, for garnishing
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Instructions
 

  • For Bara - Soak Urad dal for 2 hours. Wash soaked Urad lentils and ground into a batter for the vada (consistency should be thick) keep it aside for 1 hour
  • Soak Urad dal for 2 hours. Wash soaked Urad lentils and ground into a batter for the vada
  • Mix water (1/2 cup) in curd and whisk it. Consistency should be thick and creamy (not too runny)
  • Now add sugar, chat masala and salt and mix well. Keep it aside
  • Heat oil in pan, once hot fry urad dal batter in round shape, till golden brown and crisp.
  • Put the hot deep fried bara/vada in water keep it aside, let the bara/vada to soak the water completely.
  • Now squeeze the bara's/vada's by keeping it in between your both palms. Then transferred to thick beaten, flavoured and creamy curd.
  • Now for tempering ,heat oil in pan, once the oil is heated. Add cumin, mustard and whole dry chili. Let the mustard seeds splutter.
  • Add curry leaves and sauté for 2 minutes (don't burn it). Now transfer the chonk/put it in the ready dahi bara/dahi mix.
  • Now sprinkle roasted cumin and dry chili powder. The vadas are soaked for a period of time before serving. And topped with coriander leaves, chili powder, crushed black pepper, chaat masala.
    Dahi Bara / Dahi Vada (My Mom's Special) - Plattershare - Recipes, food stories and food lovers
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5 from 3 votes

Recipe Nutrition

Calories: 370kcal | Carbohydrates: 56g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 42mg | Potassium: 174mg | Fiber: 21g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 103mg | Calcium: 109mg | Iron: 10mg

Litushree Pradhan
Litushree Pradhan
5 from 3 votes (3 ratings without comment)

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