How to make Dahibara Odisha Style

For the Bara

• Soak urad dal for 2 hours. Grind into a smooth paste.
• Let it ferment for at least 2 hours. The recipe calls for fermenting for at least 6 hours, however, it was never a need for us.
• Just before making the bara, add in rava and baking powder into the batter.
• Beat it well with your hands for it to be aerated well.
• In a bowl, beat in 2 tbsp of curds with salt and enough water to make a thin buttermilk. Keep it aside.

For making Bara

• Heat cooking oil in a kadai. When the oil is hot, using a spoon, drop in small balls of the batter and cook on all sides by turning it with a slotted ladle.
• Continue with the rest of the batter and cook in batches. Drain the cooked bara with a slotted spoon and drop these into the thin buttermilk you have prepared.
• Let the cooked baras soak in this for at least 30 mins.

Making the Masala Curds

• In another bowl, the curds, and beat well to a smooth consistency.
• Add salt, black salt, red chilli powder, roasted cumin powder and chopped green chilies and mix well.
• Add water to this curd mix as required. You can make it thick or thin as per your taste.
• Next, remove the baras from the buttermilk and squeeze it slightly to remove excess water.
• Add it to this masala curd.

Tempering the Baras

• Heat 2 tsp of cooking oil in a tempering pan. Add mustard seeds, broken red chili, curry leaves and asafoetida.
• Pour this tempering over the dahi-baras. Keep aside for 3 to 4 hours.

Assembling the DahiBara with Ghuguni and Alu Dum

• In the serving bowl, place a few baras along with masala curds.
• Pour one serving of ghuguni over it, followed by a serving of alu dum.
• Next, sprinkle red chili powder, roasted cumin powder over this. They call this mix as jeera lanka powder.
• Now, sprinkle finely chopped onion, coriander leaves, green chilies, kala namak, and crispy sev on the chat.
• Serve right away!