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.
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.