On this precious occasion of DAHIBARA ALOODUM DIBAS, I am so happy to share my way of eating Dahibara. The typical insane way 😉

The caption says louder, that is not a typical recipe post. I better call it an emotional connection. Some dishes are not even called dishes, some dishes define the feeling of craving for soul food. This combination works for me exactly like this. Whenever we technically analysis a dish or a combination of a dish, we usually measure it with the primary flavours. This particular combination is the biggest example of a beautiful blend of all the primary flavours balanced in a damn perfect way.

Being a recipe developer or bit technical, I would love to describe this by each of the components. I know we never go into the components of dishes like “DAHIBARA ALOODUM”. But being a curious foodies I would love to analyse each and every component of this legendary dish. Good food is always a perfect balance of the primary tastes.

In DAHIBARA ALOODUM, there are few components.


The sourness comes from the fermented Dahi/ yogourt which is usually diluted with lots of water. The spicy part comes from the green chillies and the freshly roasted chilli flakes. The add on of fresh coriander leaves and the ginger gives the amazing freshness to the “DAHI PANI” / the thin yogourt liquid. The best add on to the DAHI PANI is a Tadka / CHUNKA of a little bit of whole black mustard, curry leaves. I bet you that DAHI PANI can give you a heavenly mood lift in a hardcore summer.

As an ODIA by origin, this Dahi Pani is the best hydrating and life-saving drink in a hot summer. This rehydrates the body with lots of other minerals. So whoever think Dahibara is junk, that is not 100% truth.


The BARA is something which is a deep-fried fritter of deshelled black gram. In almost every Odia family BARA is something widely consumed in breakfasts. Something served hot with MATAR TARKARI/ GHUGUNI / white pea curry and sometimes it is soaked in a delicious liquid / DAHI PANI. Usually, people come to my blog to find a healthy version of the day to day food. Here I wanna explain that the bara soaked in Dahi is absolutely healthy. You must be surprised by my statement. But if you look deep into the process of Dahibara making, I can say the bara is 1st deep-fried, then it goes into the water. Once it soaks water then the water is squeezed out of it and then it goes into the DAHI PANI. In this process, the entire oil of the bara goes into the water and when we squeeze out the water from it the entire oil contents comes out.  So I can say the DAHIBARA is absolutely healthy.

Coming to the nutritional part, black gram has high plant-based protein. So it is absolutely guiltfree.


For me, this is the heart of the Dahibara platter. Aloodum is a ginger garlic n tomato base curry with delicious potatoes chunks in it. The MASALA is patience fully cooked to perfection. To that add on is the delicious boiled aloo/potatoes. Even at some places, the masala gravy taste almost like a typical Indian mutton curry. Usually, the curry goes right on top of the Dahi bara. This curry gives the spicy and rich flavour to the yummy Dahibara.

I know this is not that healthy. Still, Aloodum completes your Dahibara. Both are just incomplete without each other.


To this component of Dahibara, I am quite emotionally attached. A homemade SEV add the crunch to the dish. it completes the dish as a crown on top. The bright yellow coloured crunchy Sev is like a bonus we get on top of the Dahi bara. Starting from childhood till date, I and almost every Dahibara lover ask for that extra 1tbsp crunchy Sev after the super filling Dahibara plate. Usually, it completes the Dahibara. How can I forget the finely chopped coriander and onion on the top? They go really well with the Sev and the best companion of the Dahibara.


This is something every Odia ask for on the top of the Dahibara n Aloodum platter. This add the best spice quotient to the dish. the extra hotness just make the Dahibara Aloodum sizzle.

Coming to another integral component of the Dahibara Aloodum.


Dahibara Aloodum is best served in SALA PATRA THOLI and easily eaten by the natural spoon of palm leaf / TALA PATRA. These two things are most essential part of Dahi bara Aloodum platter. Especially in current world, where there is concept of using biodegradable pots rather than plastic pots, this ages-old concept of sal leaves is a must.

Anyways I am not here today with the recipe. As we all know the recipe very well, so I am here with a twist to the dish. as we are at “MY INSANE KITCHEN”, I planned to make Dahibara look little different than the usual one. The images you see are all my take on Dahibara Aloodum . all the components are intact but I simply changed the plating and I hope you love it.

Enjoy and celebrate with the clear affair of flavours.

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