Dahi Vada Aloo Dum Cuttack Recipe

Introduction

Dahi Vada Aloo Dum Cuttack is a classic Indian dish originating from the town of Cuttack in Orissa. It is a combination of two traditional dishes – Dahi Vada and Aloo Dum. Dahi Vada is a popular snack made from lentils and spices, while Aloo Dum is a spicy potato-based curry. The combination of the two dishes creates a unique, delicious and flavorful meal that is sure to please any crowd. The flavors of the spices, lentils and potatoes come together perfectly in this dish, making it a favorite among Indian food lovers.

The dish is usually served hot, and it can be enjoyed as a main course or as a side dish with other Indian dishes. It can also be served as a snack or an appetizer. The dish is a great way to add flavor to any meal, and it is sure to be a hit with your family and friends. Now let’s get started with this delicious recipe.

Ingredients

For the Dahi Vada: 1 cup split black gram (urad dal), 1 teaspoon ginger paste, 1/2 teaspoon cumin powder, 1/2 teaspoon asafoetida, 1/2 teaspoon black pepper, 1/4 teaspoon baking soda, 1 teaspoon salt, oil for deep-frying.

For the Aloo Dum: 1 tablespoon oil, 2 onions, chopped, 3 cloves garlic, minced, 1 teaspoon ginger paste, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/2 teaspoon garam masala, 1 potato, peeled and diced, 1 tomato, chopped, 1/2 cup water, 1 teaspoon salt, 1/4 cup fresh coriander, chopped.

For the tempering: 2 tablespoons oil, 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, 1/2 teaspoon asafoetida, 1 green chilli, chopped, 2 tablespoons fresh coriander, chopped.

Instructions

To make the Dahi Vada: Soak the split black gram in water for 2-3 hours. Drain the water and grind the lentils in a food processor or blender. Add the ginger paste, cumin powder, asafoetida, black pepper and baking soda. Mix everything together and form a thick, smooth batter. Heat oil in a deep-frying pan. Drop spoonfuls of the batter into the hot oil and deep-fry until golden brown. Drain the vadas on paper towels and set aside.

To make the Aloo Dum: Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook until golden brown. Add the ginger paste, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala. Stir to combine and cook for 1-2 minutes. Add the potatoes and tomatoes and stir to combine. Pour in the water and season with salt. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender. Finally, stir in the fresh coriander and remove from the heat.

To make the tempering: Heat the oil in a small pan over medium heat. Add the cumin seeds, mustard seeds, asafoetida and green chilli. Fry until the cumin and mustard seeds start to crackle. Add the fresh coriander and stir to combine. Remove from the heat.

To assemble the Dahi Vada Aloo Dum Cuttack: Place the deep-fried vadas in a serving bowl. Pour the Aloo Dum over the vadas and top with the tempering. Serve hot, with plain yogurt or raita.

Nutrition

One serving of Dahi Vada Aloo Dum Cuttack provides 456 calories, 28.1g of protein, 32.2g of fat, 20.8g of carbohydrates, 4.9g of dietary fiber and 1.6g of sugar. It is also a good source of vitamins and minerals such as Vitamin A, Vitamin C, calcium, iron and potassium.

This dish is a great choice for those who are looking for a tasty and nutritious meal. It is high in protein and fiber, and it is low in saturated fat and cholesterol. It is a great dish to serve for lunch or dinner, and it is sure to be a hit with your family and friends.

Conclusion

Dahi Vada Aloo Dum Cuttack is a classic Indian dish that is sure to please any crowd. It is a combination of two traditional dishes – Dahi Vada and Aloo Dum – that come together to create a unique and flavorful meal. The dish is loaded with flavor and nutrition, and it is sure to be a hit with your family and friends. Now that you know how to make this delicious dish, it’s time to get cooking!