Odisha Famous Cuttack Dahi Bara Aloo Dum|Easy Recipes

 Dahi bara, the iconic odia dish is a lip smacking Indian delicacy, which is widely popular in Odisha. It is a very common street food in different parts of India, so as aloo dum. But this combination is something which you can find only in Odisha. As an Odia, I am totally crazy about Dahibara Aloo dum because of its spicy and chatpata flavour. Also it remains a common sweet, sour, tangy & spicy, snack in every region. Here in Cuttack, Dahibara Aloodum is a way of life and no one can resist this savory temptation.

Dahibara aloodum is an all time favourite food of every Odia people. It serves excellent hunger satisfaction with a lot of delicious flavour. As it is a healthy food, it can be a chat patta and spicy breakfast and lunch for collegians as well as for others. Everyone loves to have this dish any time of the day.

I don’t know how it came into existence but I can definitely say that it is the legendary street food originated in our own Indian subcontinent. There are many versions and variations of this snack known with different names all across India; like in South it is known as “Dahi vada”, in Punjabi it is “Dahi bhalla” and “Tayir Vadai” in Tamil, are some of the most known variation.

Generally Dahibara are fried lentil dumplings, topped with curd and garnished by variety of chutney and spices. These are as soft as clouds and chilled with creamy curd on top which makes it look and taste delicious. This description is good enough to make you slave.

As we all know that it is available in all parts of Odisha but the original and arguable version of Dahibara can be found in Cuttack and if you want to taste the best Dahibara in Cuttack then you have to visit Raghu Dahibara, Ishwar Dahibara and Trinatha Dahibara.

Raghu Dahibara At Cuttack
Raghu Dahibara At Cuttack, Odisha

As per my point of view Raghu’s Dahibara are the best one, which are served as the classic and more stripped-down version, but it is the legendary one which can a side dish or a light meal to you.

The famous Raghu’s Dahibara presentation is so simple and it has only three things in it.

  • Three pieces of the plane soaked Dahibara.
  • One of the spice mint flavored topped with super spicy thin aloo dum gravy.
  • It is served in pathal bowls without a spoon that means you need to eat it with your hands as Raghu intended.
Peda with Dahibara aloodum, Raghu Dahibara
Peda with Dahibara aloodum at Cuttack

 As the dish is super spicy they even give a sweet peda alongside to sooth your tongue and to cool you down. So if you are ever gone to Cuttack and Bhubaneswar, you can have the best Dahibaras. You would find Venders with big Vessels hanging on both the sides of bicycle selling these on the streets and every vender have its own version of taste and I’m sure you just can’t stop yourself with a single serving.

You can have this supreme tasty dish anytime in your home by using some easily available ingredients in your kitchen.

In this post, I’m sharing an easy method of making Dahibara which gives you the tangy, sweet, and chatpatta swaad.


For Bara / Vada

Urad dal / skinned black gram dal – 1 1/2 cup

Salt to taste

For Ghugni

Dried Yellow/White peas – 1 cup (soaked overnight)

Onion – 1 Medium (finely chopped)

Tomatoes – 1 small (finely chopped)

Ginger garlic paste – 2 tsp

Green chilies- 2 no (finely chopped)

Red chili powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – 1/2 tsp

Cumin powder – 1/2 tsp

Garam masala – 1/2 tsp

Coriander leaves – few finely chopped

Baking soda – a pinch (optional)

Bay leaves – 1 no

Cloves – 2 no

Cardamom (whole) – 2 no

Cinnamon – 1 inch size

Oil – 2 tbsp

Salt to taste

For Aloo Dum

Potatoes – 2 no medium sized

Onion- 1 no medium (finely chopped)

Tomatoes – 1 no medium (finely chopped)

Ginger garlic paste – 2 tsp

Green chillies – 2 no (finely chopped)

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – 1/2 tsp

Cumin powder – 1/2 tsp

Garam masala – 1/2 tsp

Bay leaves – 1 no

Cloves – 2 no

Cardamom (whole) – 2 no

Cinnamon – 1-inch size

Oil – Needed to shallow fry

Coriander leaves – few finely chopped

Salt to taste

For Chaas /Buttermilk

Curd / Plain yogurt – 2 cups

Water – as needed

Green chilies – 3 no (small)

Ginger paste – 2 tsp

Mustard seed- 1/2 tsp

Curry leaves – few

Cumin powder – 1/2 tsp

Coriander leaves – Few chopped

Salt to taste

For Toppings

Onion – 1 Medium (chopped)

Coriander leaves – Few (finely chopped)

Green chilies – Thinly chopped

Black salt to sprinkle

Red chili powder to sprinkle

Cumin powder to sprinkle


For the dahi baras , grind the black gram dal ( soaked for 4-5 Hours)to a fine paste with very little water. Remember the batter has to be thick.

Add the chopped ginger, cumin and salt to the paste and whisk it nicely for 5-10 minutes with your hand incorporating as much air as you can and till it becomes nice and fluffy. Drop some batter into a bowl of water and if it floats then the batter is ready to fry.

Heat oil for deep frying , wet your hands ,take some batter ,rest it on your fingers area above your palm, make a hole with your thumb and slide it slowly into the hot oil .Repeat the process with the rest of the batter and make sure you fry them on medium high flame.

Drain the baras once they turned golden brown and slide them into a big bowl of warm water for at least 5 minutes.

Then gently squeeze the water from the baras making sure they do not break and keep them aside in a bowl.

Now add the yoghurt with 1 1/4 Cups water, add salt and whisk it nicely so that no lumps remain, the yoghurt mixture has to be little thin In consistency like buttermilk.

In a small pan heat the oil and add the curry leaves, mustard seeds and asafetida and add it to the yoghurt mix.

Now add the yogurt to the bowl of baras. Make sure that each Bara has to be dipped nicely in the yogurt. Keep it aside at least for 2-3 hours so that the baras/ vadas soak the yogurt nicely.

For the aloo dum heat oil in a wok, add the cloves, cinnamon, bay leaves and cardamom and the sugar. Once they splutter add chopped onion and fry till transparent.

Then add the ginger garlic paste and fry it until the raw smell goes off.

Add the tomatoes and salt, fry till the tomatoes are mushy and the mix starts leaving oil and gets a nice dark colour.

Add the turmeric, cumin and coriander powders and sauté for 2-3 minutes.

Add the quartered boiled potatoes and sautxe9 for few minutes with the masala.

Now add the hot water to it and cover and cook for 5-10 minutes.

Aloo Dum

Uncover and sprinkle the garam masala , check for seasonings and switch off the flame.

For assembling the chaat take 2 dahi baras in a bowl, top it with some Aloo dum, add little curd from the dahi baras, sprinkle some chopped onions , chilies, rock salt and roasted cumin chili powder. Finally generously sprinkle some crunchy zero shev and coriander. Now it’s ready to serve.