Dahibara - Aloodum

Recipe by
Total Time:
3 hours 30 mins
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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4

Ingredients

  • For Dahibara:
  • 100 g - Urad Dal
  • 1 tbsp - moong dal
  • 1 cup - coriander leaves, chopped
  • 1 tbsp - Mint leaves, chopped
  • 1/2 tsp - ginger, chopped
  • 3 cup - thick Curd
  • Oil for frying
  • For Aloodum:
  • 1/2 kg - baby Potato
  • 1 - onion, medium
  • 4 - Garlic cloves, medium
  • 1.5 inch - Ginger
  • 1 tsp - Cinnamon powder
  • 1 tsp - chilli powder
  • 1/2 tsp - coriander powder
  • Salt
  • Water
  • For Dressing:
  • 1 cup - thin sev
  • 1 cup - Beetroot and Carrot
  • 1 tsp - black salt
  • 1 tbsp - roasted cumin powder
  • Onion chopped

How to Make Dahibara - Aloodum

  • For Dahibara: Soak dal in water for 3/4 hours and drain water. Grind it. Paste should be thick enough to make baras.
  • Add all leaves, ginger and salt to the paste.
  • Mix all the ingredients well.
  • Heat oil in a kadai.
  • Wet your palms, take a small portion of the paste and make a hole in the centre.
  • Fry each bara till golden brown and soak immediately in cold water for 3-4 minutes.
  • Mix 1.5 cups of cold water, some mint leaves and salt in curd.
  • Put soaked baras in curd and let it soak for 2 hours.
  • For Aloodum:
  • Wash and boil baby potatoes and peel skin.
  • Grind onion, garlic and ginger.
  • Take oil in a pan and heat it.
  • Add ground masala and cook till done.
  • Add all the powdered masala and cook for 30 seconds.
  • Add salt, aloo and water.
  • Cook till gravy becomes thick. Serve garnished with ingredients for dressing.