Odia Dahi Bara/ Dahi Vada of Odisha
Dahi vada is popular street food in Odisha. this is served with spicy dum aloo curry.
Breakfast, Evening Snacks
East Indian, Indian, Odisha
healthy breakfast recipes, streetfood
Deep Frying Pan
For Vada Recipe
dhuli urad dal
to deep fry
ginger green chillies
10 - 12
For Curd Mixture
dry roasted & crushed
dry red chilies
Red Chilli Powder
Wash dal for 4 - 5 minutes and soak in enough water for 6 - 8 hours.
Then remove from water and put it in a high power blending jar.
Blend it to a smooth paste. If required add little water while grinding.
But add very little water else the paste will be runny and will be difficult to give it a shape.
Once finely paste, add some cumin seeds, chopped ginger, and green chilies.
Heat oil in a pan for deep frying.
You can shape this on butter paper (for beginners) or with the hand as well.
Wet both the palms. Now take out a small portion of batter and transfer to another palm.
Now take it on other palm with the help of fingers while pressing the thumb in the center to make a hole.
Now drop it on hot oil.
Make sure oil is not too hot as it will burn the vada from out only while the inner part will not get properly cooked.
In the second method, Place one spoonful of batter on butter paper. Now make a hole in the center.
Transfer the shaped vada to wet fingers and then drop directly to the hot oil.
Don't overcrowd the pan with lots of vada together. Make it in a batch of 5 - 6 vada per batch.
Flip to the other side and fry equally. Make them crisp and fluffy.
Now remove from oil and place on kitchen towel to soak up excess oil.
Now boil water in a saucepan adding a pinch of hing.
Turn off heat.
Now drop all vada to the hot water bowl.
Cover with a lid and soak for 15 minutes.
After 15 minutes remove from hot water and press gently with spoons or palm to squeeze out excess water.
Keep aside for further use.
Preparing Curd Mixture
Take curd in a large mixing bowl.
Whisk it to smooth with help of a wired whisk.
Now add water gradually till required consistency.
Mix well to lumps free mixture.
Add salt to taste along with red chilli powder, hing, black salt, chat masala.
Give it a nice stir.
Add some chopped coriander seeds.
(Optional) Add tempering of 3 - 4 dry red chillies and a pinch of hing over dahi vada.
Spicy curd mixture is ready.
Now add squeezed vada into bowl of curd mix.
Let it rest for 30 - 40 minutes before serving so that vada will absorb all flavors.
Serve with spicy dum aloo curry on top of it or separately.
Sprinkle some pinch of chat masala, red chilli powder and coriander leaves on top.
After grinding whisk the batter for a good 3 - 5 minutes for best results.
No need to add eno or soda or to ferment the batter.
For Dahi/ Curd mixture,
whisk the curd to smooth first before diluting to make this lumps free.
Never skip roasted cumin powder, hing for this recipe.
Add a final tempering of 3 - 4 red chillies and a pinch of hing to the dahi bara/ dahi vada.
My Dainty Kitchen by Ipsa