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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 t...