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Dahi vada aloo dum ghogni

Dahi vada Aloo Dum ghoogni

Some classic Indian popular dishes mixed to form a delicious street food of Odisha
Course snacks
Cuisine Indian, odiya
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.