Dahibara Aludam

Dahibara Aludam is a variant of Dahi vada and originated from Cuttack of the state Odisha. [1] It is a type of chaat (snack) from Cuttack and is popular throughout India. The dish is prepared by soaking vadas (fried flour balls) in light dahi (yogurt) water. Then adding Aloo Dam (potato curry) and guguni (pea curry) to it.[2]

Dahibara Aludam
Dahibara Aludam
TypeChaat
Place of originIndian subcontinent
Region or stateCuttack, Odisha
Main ingredientsVada, dahi (yogurt), Potato Curry and Pea Curry

History

It is said that it was first made and sold at Bidanasi (old Cuttack), the vendors who were selling near Barabati Fort. The item for widely spread around Cuttack and whole state of Odisha. The dish is now popular throughout India. It also got award at National street food Festival held at New Delhi in the year 2020.[3]

Preparation

Washed urad lentils are soaked in normal water overnight and ground into a batter for the vada, then deep fried in hot oil. The deep-fried vadas are first put in water and then again transferred to thick light yogurt water for soaking yogurt water. Then the Vadas are added with Aloo dam (potato curry( and Guguni (pea curry). Later chopped onion and cucumber are added to garnish the dish.

Dahibara Aludam day

The 1 st March of the year is celebrated as Dahibara Aludam dibasa in Odisha.

References
  1. "Cttack- Land of Aloo Dum Dahi Bara". Delhifoodwalks.com, 18 April 2018. Retrieved 18 April 2018.
  2. "Odia Dahibara Aludam ghugni recipe". indrani-wii-teach.com, 28 June 2018. Retrieved 18 June 2018.
  3. "Cuttack Dahibara Aloo Dum wins nat'l award". the pioneer, 19 January 2020. Retrieved 19 January 2020.


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