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Dahi Bara
ଦହି ବରା

Dahi Bara

About the Recipe

Dahi Bara is also popular in many other Indian states, where it is known as Dahi Vada. But you would find a finer difference in the way it is prepared in Odisha. This lends a distinct taste to the dish.


250 gm
skinless blackgram dal / dhuli urad dal (chopa-chhada biri)
3 to 5 red chili (sukhila lanka)
½ teaspoon mustard (sorisha)
½ teaspoon cumin seeds (jeera)
1 & a half cup refined cooking oil (rifain tela)
½ teaspoon cumin seeds powder (jeera gunda)
½ tea spoon red chili powder (lanka gunda)
¼ cup semolina (suji)
½ teaspoon baking powder (khaiba soda)
Curry leaves (bhursunga patra)
¼ liter curd (dahi)
Salt to taste (luna)


Wash the black gram dal and soak it in water for 4 to 5 hours (best to soak overnight). Then grind it properly. Add semolina, baking powder and salt and mix well. Leave it for a while. Then heat oil in a frying pan and fry the baras made out of the batter. You have the option either to make the bara in normal shape or with a hole in the middle. For this first wet your palm with water. Take a little of the batter and make a ball. Slightly flatten the same and using your thumb make a hole at the middle as you carefully slip it into the frying pan. After the frying is over put the baras separately. Now heat 3 teaspoon oil in a frying pan. Add cumin seeds, mustard, curry leaves and red chilies and let them splutter. Then add all this to a container containing the curd. Now put the fried baras into this curd. Your dahi bara is ready. Sprinkle the cumins seeds powder and red chili powder before serving. Serve cold.

Contributed by

Aparna Raut

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