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Dahibara Aloo Dum: A Gastronomic Journey Through Odisha’s Street Food Heritage

Street food celebration is called Dahibara Aloo Dum in Odisha. It attracts any person who likes it with its song of tastes. The creamy sweetness of soft urad dal dumpling (dahibara) is perfectly balanced by a spicy sauce of tart yogurt (dahi) and mouthwatering potato curry (aloo dum).
This is an assortment of different texts and flavors giving one a delicious gastronomic journey that can be had any time of day.


How to prepare Dahibara Aloo Dum:

Recipe by PayalCourse: Breakfast, Snacks


Prep time


Cooking time





Starting on a joyful taste-making promenade through the making of Dahibara Aloo Dum. So come along on this gustatory safari and follow the instructions below. Together we shall prepare a feast of delights that stimulate the tongue and unlock the secrets to this exquisite cuisine.


  • For the Dahibara:

  • 1 cup urad dal, soaked for 4-5 hours

  • 1 tablespoon semolina

  • Salt to taste

  • Oil for frying

  • For the Dahi:

  • 1 cup plain yogurt

  • 1 cup water

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon mustard seeds

  • 1 green chili, chopped

  • 1/4 teaspoon black salt

  • 1 tablespoon chopped coriander leaves

  • 1 finely chopped onion

  • 1 tablespoon chopped mint leaves (optional)

  • For the Aloo Dum:

  • 3 medium potatoes, boiled and diced

  • 1 tablespoon oil

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon coriander powder

  • 1/2 teaspoon garam masala

  • 1/4 teaspoon red chili powder

  • 1 onion, finely chopped

  • 1 tomato, finely chopped

  • 1 green chili, chopped

  • Salt to taste

  • 1/2 cup water

  • For Garnishing:

  • Chopped coriander leaves

  • Chopped mint leaves

  • Sev [ crunchy noodles made from chickpea flour paste]

  • Red chili flakes


  • Dahibara:
    Mix the soaked urad dal with little water to the consistency of batter. Add semolina and salty to taste.
    Heat oil in a pan. Pour a small amount of batter into a greased ladle and gently drop it into the hot oil.
    Fry the dahibara until golden brown. drain on paper towels.
  • Dahi:
    Whisk together the yogurt and water.
    In a separate pan, heat oil and add cumin seeds. Once they splutter, add mustard seeds and green chili.
    Let the mustard seeds splutter and then pour the mixture into the yogurt.
    Add black salt, coriander leaves, chopped onion, and mint leaves (optional).
  • Aloo Dum:
    Add cumin seeds in heated oil in a pan. As they crackle, then add turmeric, coriander, garam masala and red chili powder.
    Add chopped onion and tomato after a while sautéing.
    Cook until the onions become translucent.
    Add the diced potatoes, green chilli, and salt as desired.
    Add water, boil till tender potatoes and gravy is thickened.
  • Assembly:
    Place the dahibara in a bowl.
    Pour the yogurt sauce over the dahibara.
    Top with the aloo dum and garnish with chopped coriander leaves, chopped mint leaves, sev, and red chili flakes.


  • For a fluffier dahibara, soak the urad dal for a longer period.
  • Make sure the oil is hot enough before frying the dahibara, or they will absorb too much oil.
  • Adjust the spice level of the aloo dum to your liking.
  • Omit mint leaves if unavailable.
  • Serve Dahibara Aloo Dum immediately for the best flavor and texture.

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