When we talk about street food in India, every state has its own favourite. But in Odisha, one dish rules the streets, hearts, and taste buds – Dahi Bara Aalu Dum. This simple but flavourful dish is not just food, it’s an emotion. From school students to office-goers, everyone loves it. Let us take you on a tasty journey to explore why this dish is the soul of Odisha’s street food.
What is Dahi Bara Aalu Dum?
Dahi Bara Aalu Dum is a unique combination of soft lentil vadas (baras) soaked in spiced curd (dahi) and topped with hot and spicy potato curry (aalu dum) and ghugni (white peas curry). It is then garnished with chopped onions, coriander leaves, sev, and a pinch of spicy masala. The result? A plate full of magic – sweet, spicy, tangy, and filling.
Where Did It All Start?
The dish is believed to have started in Cuttack, one of the oldest cities in Odisha. In fact, Cuttack is famous across the state for its Dahi Bara Aalu Dum vendors who serve this tasty dish from early morning till night. Many people even travel from nearby towns just to have a plate from their favourite stall.
What Makes It So Special?
Unlike the usual dahi vada found in other parts of India, Odisha’s version is spicier and tangier, thanks to the aalu dum and ghugni toppings. The baras are soft and juicy, soaked in dahi that is lightly spiced and sometimes sweetened. The aalu dum is cooked with mustard oil, giving it a strong flavour that every Odia loves.
Here’s why people love it:
Affordable: A filling plate usually costs ₹30–₹40.
Tasty and balanced: Mix of soft, crunchy, spicy, and sour.
Easily available: Found on almost every street in towns and cities of Odisha.
No fancy ingredients: All made with simple home-style items.
How Is It Made?
Making Dahi Bara Aalu Dum may look simple, but it requires love and patience.
1. Making the Baras
Urad dal is soaked overnight and ground into a smooth batter. Then it is fried in hot oil till golden and soaked in warm water. After a while, they are transferred to a bowl of spiced curd and kept for some time.
2. Aalu Dum
Potatoes are boiled, smashed, and cooked with onions, tomatoes, garlic, and local masalas in mustard oil. Some vendors also add a touch of garam masala or roasted cumin powder.
3. Ghugni
White peas are soaked overnight and cooked with onions, green chilies, and turmeric. It adds an earthy taste and more nutrition to the dish.
4. Garnishing
Before serving, the vendor places a few baras on a plate, adds hot aalu dum and ghugni, sprinkles chopped onions, coriander, sev, and homemade masala powder. Some even add a squeeze of lemon or tamarind chutney.
A Morning Ritual in Odisha
In Odisha, especially in cities like Cuttack, Bhubaneswar, Puri, and Sambalpur, having Dahi Bara Aalu Dum for breakfast is a tradition. You’ll often see long lines in front of street carts. People even carry their own tiffin boxes to get it packed for home or office.
Dahi Bara Divas
Did you know that March 1 is celebrated as Dahi Bara Aalu Dum Dibasa in Odisha? It was started by food lovers on social media to honour this iconic dish and its legacy. It’s a day to enjoy and spread love for Odisha’s favourite street food.
In Every Odia’s Heart
No matter where Odias go – Mumbai, Delhi, Bangalore or abroad – they always miss the taste of a proper Dahi Bara Aalu Dum from their local stall. It’s not just a dish; it’s a memory, a bite of home, and a matter of pride.
Next time you’re in Odisha, don’t forget to try this legendary street food. One plate, and you’ll know why it’s called the soul of Odisha.
Also read,
5 Authentic Odia Recipe- Must Try
Macha Besara (ମାଛ ବେସର): Taste of Odisha