Home / Recipe / Oriya dahi vada aloo dum ghugni recipe

Share This:


Oriya dahi vada aloo dum ghugni recipe

Oriya dahi vada aloo dum ghugni recipe
Posted in : Recipe on by :

Share This:

If you have tasted Dahi bhalle or Dahi vada  before ,  you will be amazed to know that this is not the same item I am talking about. Few months earlier I used to think that I know everything about making dahi bhalle and can pull off cooking this popular dish with perfection during any occasion without stress . But India is a country of surprises ,and within a few miles the flavor of even a classic popular dish changes  on account of  local influences . This  dish I am writing about ,may be a local fusion ,the brain child of some street vendor going for a fusion mix of the classic  dishes,or leftovers leading to a delicious outcome.

Different versions of the same old Vadas

Version 1: If you explore the street food of Odisa , you will find ,this chat  mix  consisting of urud dal vadas ,potato curry and yellow peas curry ,which  is an attraction of  the city Cuttack, though I had it on the streets of Bhubaneshwar.

Dahi vada aloo dum ghogni

Version 2 : I also had the regular Dahi vadas  near Puri (another city in Odisa)  for breakfast . The vadas are shaped like medu vadas ,where they  are soaked in buttermilk of relatively thin consistency and then tempered with cumin seeds ,mustard seeds and curry leaves , no where similar to the Dahi bhallas which are the pride of Rajasthan and streets of Delhi. They are savory and healthy  and are not sweetened with sweet tamarind chutney.

Dahi vada aloo dum ghogni

Version 3: Again I  had a different version of the same vadas in the evening where they are crispy fried and then served with hot savory rawa upma. All are equally good and can be considered classic dishes very compatible to the local flavor.

Dahi vada aloo dum ghogni

Dahi vada aloo dum ghogni

Ingredients

Vada

  • 1 cup Urud dal
  • 1/4 tsp baking soda

Dahi

  • 2 cups curd
  • 3 to 4  cups of water
  • 1 tsp black  salt
  • 2 to 3 green chilies chopped

Tempering

  • 1 tsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seed
  • 5 to 6 curry leaves
  • 1 to 2 Dried red chilies

Aloo Dum

  1.  4 to 5 potatoes
  2. 1 cup chopped onions
  3. 1 tomato chopped
  4. 1 tbsp ginger garlic paste
  5. 1 tsp cumin powder
  6. 1 tsp coriander powder
  7. 1 tsp red chilly powder
  8. 1 tsp turmeric powder
  9. 1 tsp roasted Red chilly powder
  10. 1 tsp roasted cumin powder
  11. 1 tsp Garam masala

Ghugni

  • 2 cups yellow peas soaked
  • 1/2 cup chopped onions
  • 1 tsp cumin powder
  • 1 tbsp ginger garlic paste
  • 1 cup tamarind water
  • green chilies 4 to 5 finely chopped
  • Salt to taste

Garnish

  • 1/2 cup Finely chopped onions
  • Fried sev [optional]
  • finely chopped coriander leaves

Preparation Vadas

  1. Soak urud dal overnight in water.
  2. Grind into a paste.
  3. Mix salt and baking soda
  4. Heat oil in a deep pan.
  5. Add  spoonful of batter in the oil unless it puffs up.
  6. Fry till light brown on medium heat.

Preparation Dahi

  • Mix curd and water together to prepare thin butter milk.
  • you can use a hand grinder to form a uniform liquid.
  • Add green chilies and black salt into it.
  • Soak the vadas into it.
  • Heat 1 tsp of oil and fry the ingredients of tempering like cumin ,red chilies,mustard seeds and curry leaves.
  • When the mustard seeds splutter and curry leaves are crispy ,add this tempering into the curd.

Preparation Aloo dum

  • Boil potatoes.
  • Chop into 4  to 6 pieces.
  • Fry onion in oil
  • Add ginger garlic paste,tomato and fry
  • Add turmeric,cumin and coriander powder and fry.
  • Add salt to taste.
  • Add the potatoes and saute till the flavors marry.
  • Add 1/2 cup of water and cook in a low flame covered for 20 minutes
  • Sprinkle garam masala and roasted cumin and chilly powder.

Odiya Dahi vada aloo dum

Ghoogni

  • Soak yellow peas in double quantity of water overnight.
  • Boil in a pressure cooker just for 1 whistle.
  • Fry onions followed by ginger garlic paste.
  • Add the spices and saute.
  • Pour the boiled peas and allow to cover cook.
  • Add tamarind water and green chilies.
  • The curry will be of thick but pouring consistency.
  • Add 1/2 cup of water if required.
  • Add more tamarind water if you want it tangy and spicy.

Odiya Dahi vada aloo dum

Assembling

  • Take a bowl
  • Take out the vadas from the butter milk .
  • Squeeze to drain excess water.
  • Place 2 to 3 vadas in the bowl.
  • pour hot yellow peas curry.
  • Top with dum aloo.
  • Garnish with chopped onions and green coriander leaves.
  • Top with crispy sev and sprinkle some roasted cumin and chilly powder.

Dahi vada Aloo dum

Dahi vada Aloo Dum ghoogni
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
Some classic Indian popular dishes mixed to form a delicious street food of Odisha
Course: snacks
Cuisine: Indian, odiya
Servings: 4 person
Author: indrani
Ingredients
Vada
  • 1 cup Urud dal
  • 1/4 tsp baking soda
  • Dahi
  • 2 cups curd
  • 3 to 4  cups of water
  • 1 tsp black  salt
  • 2 to 3 green chilies chopped
Tempering
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seed
  • 5 to 6 curry leaves
  • 1 to 2 Dried red chilies
Aloo Dum
  • 4 to 5 potatoes
  • 1 cup chopped onions
  • 1 tomato chopped
  • 1 tbsp ginger garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilly powder
  • 1 tsp turmeric powder
  • 1 tsp roasted Red chilly powder
  • 1 tsp roasted cumin powder
  • 1 tsp Garam masala
Ghugni
  • 2 cups yellow peas soaked
  • 1/2 cup chopped onions
  • 1 tsp cumin powder
  • 1 tbsp ginger garlic paste
  • 1 cup tamarind water
  • green chilies 4 to 5 finely chopped
  • Salt to taste
Garnish
  • 1/2 cup Finely chopped onions
  • Fried sev [optional]
  • finely chopped coriander leaves
Instructions
Preparation Vadas
  1. Soak urud dal overnight in water.
  2. Grind into a paste.
  3. Mix salt and baking soda
  4. Heat oil in a deep pan.
  5. Add  spoonful of batter in the oil unless it puffs up.
  6. Fry till light brown on medium heat.
Preparation Dahi
  1. Mix curd and water together to prepare thin butter milk.
  2. you can use a hand grinder to form a uniform liquid.
  3. Add green chilies and black salt into it.
  4. Soak the vadas into it.
  5. Heat 1 tsp of oil and fry the ingredients of tempering like cumin ,red chilies,mustard seeds and curry leaves.
  6. When the mustard seeds splutter and curry leaves are crispy ,add this tempering into the curd.
Preparation Aloo dum
  1. Boil potatoes.
  2. Chop into 4  to 6 pieces.
  3. Fry onion in oil
  4. Add ginger garlic paste,tomato and fry
  5. Add turmeric,cumin and coriander powder and fry.
  6. Add salt to taste.
  7. Add the potatoes and saute till the flavors marry.
  8. Add 1/2 cup of water and cook in a low flame covered for 20 minutes
  9. Sprinkle garam masala and roasted cumin and chilly powder.
Ghoogni
  1. Soak yellow peas in double quantity of water overnight.
  2. Boil in a pressure cooker just for 1 whistle.
  3. Fry onions followed by ginger garlic paste.
  4. Add the spices and saute.
  5. Pour the boiled peas and allow to cover cook.
  6. Add tamarind water and green chilies.
  7. The curry will be of thick but pouring consistency.
  8. Add 1/2 cup of water if required.
  9. Add more tamarind water if you want it tangy and spicy.
Assembling
  1. Take a bowl
  2. Take out the vadas from the butter milk .
  3. Squeeze to drain excess water.
  4. Place 2 to 3 vadas in the bowl.
  5. pour hot yellow peas curry.
  6. Top with dum aloo.
  7. Garnish with chopped onions and green coriander leaves.
  8. Top with crispy sev and sprinkle some roasted cumin and chilly powder.

 

 

 

 

(128)

Summary
Dahi vada aloo dum ghugni
Title
Dahi vada aloo dum ghugni
Description

If you explore the street food of Odisa , you will find ,this chat  mix  consisting of urud dal vadas ,potato curry and yellow peas curry ,which  is an attraction of  the city Cuttack, though I had it on the streets of Bhubaneshwar.

Leave a Reply

Your email address will not be published. Required fields are marked *

Indrani Sen