This is the evergreen favourite eaten enytime in Orissa. Famous near Barabati stadium in Cuttack, it is delicious and leaves you wanting more. I remember the stall near the college, where I was a lecturer in Bhubaneshwar before we moved here, for his awesome fare. We lecturers used to go for our snack at 11.30 a.m. under the tree.
It beats the summer heat and for a person like me who loves spices and lots of flavours, this mix of mild curd and spicy 'masala' is Wow!
I mustered the courage to try the difficult Aludum on my own by tracing the flavours and ingredients by thinking of the flavours and not bad, it turned out exactly like the Cuttackwala.
My husband and me had a great meal last week remembering our evenings out back home.
DAHIWADA
Can be eaten independently as a snack with garnishings.
INGREDIENTS (To make 20)
Split Black Gram(Urad Dal)- 150 grams
Salt- to taste
Ginger- 2 Inches
Green Chillies- 3
Curd- 350 to 400 grams
Cumin powder- 3 tsp
Chilli powder (optional)- 2 tsp
Mustard Seeds- 1 tsp
Red Chilles- 3 to 4
Oil-2 tbsp and to fry
Warm water- to soak wadas
Wash dal well to clean.
Soak overnight. Grind to a fine paste, add salt and leave to ferment.
In the evening,wadas can be made.
Heat water till hot.Wadas will be pre-soaked in this before curd.
Heat oil to fry wadas.
Beat curd and add about 100-150 ml of water.
Add crushed ginger,chilli and powders.
Heat a little oil, fry mustard and red chillies and pour into curd.
Mix well into curd.
Shape batter into wadas, making a thick circle with a hole in the centre.
Doesn't matter if you get a hole, drop as whole portions into very hot oil.
When brown on both sides, drain and remove wadas.
Drop into hot water.
Squeeze lightly,remove after soaking for 3 minutes.
Soak in curd for 2 to 4 hours.
can be served with Aludum
Sumi says: Serve with tamarind chutney, boondi, sev,chopped coriander leaves,a sprinkling of rock salt,cumin powder and chaat masala. This in itself is a great snack.
ALU DUM- Oriya Style
INGREDIENTS
Small Potatoes- 1/2 kg
Alternatively, you can use large potatoes.
Tomatoes- 2 large
Onion- 1 large
Coriander leaves- 10 sprigs chopped
Oil-as required
Masala Paste
Coriander Seeds- 1 tbsp
Cumin Seeds-1 tsp
Red Chillies-2
Onion- 1 large
Garlic- 8 to 10
Ginger- 1 1/2 "
Powders
Turmeric pd-1 tsp
Red Chilli pd- 1 to 2 tsp
Black Salt (kala namak)- 1/2 to 1 tsp
Pepper pd- 2 tsp
Garam Masala pd-1 tsp
Salt- to taste
Sugar-1/2 tsp
Whole Spices
Cloves-3
Cinnamon-1 inch
Large Cardamom (Badi Elaichi)- 1 or 2 small
Bay Leaves-2
Masala Paste
Soak the chillies,coriander and cumin seeds in water for atleast 2 hours. Chop the onion,ginger and garlic. Strain the soaked seed-chilli mix and grind with the onion,ginger and garlic.
Chop the onion for the gravy. Puree the tomatoes.
Boil the potatoes till 80% done. They should not be very soft.
If using large potatoes, cut them into 6 or 8 pieces.
Cool, peel and shallow fry till crisp and just browning. (You can deep fry them if you desire).
In a pan, heat oil and add the whole spices and bay leaves. when you get a slight aroma, add the onion and fry till golden.
Add the ground masala paste and fry till dry.
Add turmeric,chilli,1/2 tsp garam masala powders,black salt and salt,Mix.
Add Tomato Puree, sugar and fry well.
The puree needs to darken and get thick.
It turns a sinful, luscious,dark red wine like colour.
Add the fried potatoes and toss slowly till well coated.
Add 1 1/2 cups of water and cook covered for 5 to 7 minutes.
If you want it thick, open and cook for 2 minutes.
Add pepper, remeaining garam masala pd and stir.
Garnish with chopped coriander and serve hot and fragrant!
SERVE: On a plate, Place 3 pieces of Dahiwada,sprinkle some kala namak,cumin powder and chilli powder,put some pieces of alu on the wada and pour some gravy.Add some pieces of chopped onion and coriander leaves if you like the flavour.
It beats the summer heat and for a person like me who loves spices and lots of flavours, this mix of mild curd and spicy 'masala' is Wow!
I mustered the courage to try the difficult Aludum on my own by tracing the flavours and ingredients by thinking of the flavours and not bad, it turned out exactly like the Cuttackwala.
My husband and me had a great meal last week remembering our evenings out back home.
DAHIWADA
Can be eaten independently as a snack with garnishings.
INGREDIENTS (To make 20)
Split Black Gram(Urad Dal)- 150 grams
Salt- to taste
Ginger- 2 Inches
Green Chillies- 3
Curd- 350 to 400 grams
Cumin powder- 3 tsp
Chilli powder (optional)- 2 tsp
Mustard Seeds- 1 tsp
Red Chilles- 3 to 4
Oil-2 tbsp and to fry
Warm water- to soak wadas
Wash dal well to clean.
Soak overnight. Grind to a fine paste, add salt and leave to ferment.
In the evening,wadas can be made.
Heat water till hot.Wadas will be pre-soaked in this before curd.
Heat oil to fry wadas.
Beat curd and add about 100-150 ml of water.
Add crushed ginger,chilli and powders.
Heat a little oil, fry mustard and red chillies and pour into curd.
Mix well into curd.
Shape batter into wadas, making a thick circle with a hole in the centre.
Doesn't matter if you get a hole, drop as whole portions into very hot oil.
When brown on both sides, drain and remove wadas.
Drop into hot water.
Squeeze lightly,remove after soaking for 3 minutes.
Soak in curd for 2 to 4 hours.
can be served with Aludum
Sumi says: Serve with tamarind chutney, boondi, sev,chopped coriander leaves,a sprinkling of rock salt,cumin powder and chaat masala. This in itself is a great snack.
ALU DUM- Oriya Style
INGREDIENTS
Small Potatoes- 1/2 kg
Alternatively, you can use large potatoes.
Tomatoes- 2 large
Onion- 1 large
Coriander leaves- 10 sprigs chopped
Oil-as required
Masala Paste
Coriander Seeds- 1 tbsp
Cumin Seeds-1 tsp
Red Chillies-2
Onion- 1 large
Garlic- 8 to 10
Ginger- 1 1/2 "
Powders
Turmeric pd-1 tsp
Red Chilli pd- 1 to 2 tsp
Black Salt (kala namak)- 1/2 to 1 tsp
Pepper pd- 2 tsp
Garam Masala pd-1 tsp
Salt- to taste
Sugar-1/2 tsp
Whole Spices
Cloves-3
Cinnamon-1 inch
Large Cardamom (Badi Elaichi)- 1 or 2 small
Bay Leaves-2
Masala Paste
Soak the chillies,coriander and cumin seeds in water for atleast 2 hours. Chop the onion,ginger and garlic. Strain the soaked seed-chilli mix and grind with the onion,ginger and garlic.
Chop the onion for the gravy. Puree the tomatoes.
Boil the potatoes till 80% done. They should not be very soft.
If using large potatoes, cut them into 6 or 8 pieces.
Cool, peel and shallow fry till crisp and just browning. (You can deep fry them if you desire).
In a pan, heat oil and add the whole spices and bay leaves. when you get a slight aroma, add the onion and fry till golden.
Add the ground masala paste and fry till dry.
Add turmeric,chilli,1/2 tsp garam masala powders,black salt and salt,Mix.
Add Tomato Puree, sugar and fry well.
The puree needs to darken and get thick.
It turns a sinful, luscious,dark red wine like colour.
Add the fried potatoes and toss slowly till well coated.
Add 1 1/2 cups of water and cook covered for 5 to 7 minutes.
If you want it thick, open and cook for 2 minutes.
Add pepper, remeaining garam masala pd and stir.
Garnish with chopped coriander and serve hot and fragrant!
SERVE: On a plate, Place 3 pieces of Dahiwada,sprinkle some kala namak,cumin powder and chilli powder,put some pieces of alu on the wada and pour some gravy.Add some pieces of chopped onion and coriander leaves if you like the flavour.
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