Dahibara Aloo Dum is a popular and beloved street food delicacy that originates from the state of Odisha, in eastern India. This dish combines two essential components: “Dahibara,” which refers to soft and spongy lentil dumplings, and “Aloo Dum,” a spicy potato curry. The contrasting textures and flavors of these elements make Dahibara Aloo Dum a delightful and memorable culinary experience.

Dahibara: Dahibaras are prepared from urad dal (black gram) and moong dal (split mung beans). The lentils are soaked, ground into a batter, and then deep-fried until they attain a golden, crispy exterior. These fried dumplings are then soaked in water to make them soft and moist. The result is a delicate, spongy texture that provides the perfect canvas for the flavorful toppings.

Aloo Dum: Aloo Dum is the spicy potato curry that complements the dahibara. Boiled potatoes are cut into cubes and cooked in a richly spiced tomato-based gravy. The curry typically features ingredients like cumin seeds, green chilies, ginger-garlic paste, and a medley of spices, including turmeric, red chili powder, and garam masala. The result is a zesty, flavorful potato curry that pairs beautifully with the dahibara.

Toppings and Garnishes: Dahibara Aloo Dum is further enhanced with an array of toppings and garnishes. Tamarind chutney adds a sweet and tangy dimension, while sev (crispy gram flour noodles) provides a delightful crunch. Fresh coriander leaves offer a burst of freshness, and sliced onions contribute a hint of sharpness. The interplay of these flavors and textures is a hallmark of this iconic dish.

Dahibara Aloo Dum is celebrated not only for its taste but also for its cultural significance in Odisha. It is a ubiquitous street food, often found in local markets, on roadside stalls, and at festivals. The dish’s fame extends beyond the state, attracting food enthusiasts from far and wide.

Dahibara Aloo Dum Recipe Ingredients :

For the Dahibara:

  • 1 cup urad dal (black gram)
  • 1/4 cup moong dal (split mung beans)
  • 1-inch piece of ginger, grated
  • 2-3 green chilies, finely chopped
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil for deep frying

For the Aloo Dum (Spicy Potato Curry):

  • 4-5 medium-sized potatoes, boiled, peeled, and cubed
  • 1 large onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Oil for cooking

For Garnish:

  • Chopped fresh coriander leaves
  • Thinly sliced onions
  • Tamarind chutney
  • Roasted cumin powder


For the Dahibara:

  1. Wash and soak urad dal and moong dal together in plenty of water for 4-5 hours or overnight.
  2. Drain the soaked dals and grind them to a smooth paste using as little water as possible.
  3. Add grated ginger, chopped green chilies, asafoetida, and salt to the batter. Mix well.
  4. Heat oil in a deep pan for frying.
  5. Wet your hands and take a small portion of the batter. Shape it into a ball and gently flatten it to make a round disc.
  6. Carefully slide the disc into the hot oil and fry until it becomes golden brown and crisp.
  7. Remove the fried dahibara and drain excess oil by placing them on paper towels.
  8. Allow them to cool.

For the Aloo Dum (Spicy Potato Curry):

  1. In a pan, heat oil and add cumin seeds. When they start to splutter, add chopped onions and green chilies. Sauté until the onions turn golden brown.
  2. Add ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Cook for a couple of minutes.
  3. Add the boiled and cubed potatoes and mix well. Cook for a few more minutes, allowing the flavors to meld.

Cooking tips :

Perfecting the Dahibara

  1. Use Quality Ingredients: Begin with high-quality split black gram lentils (urad dal) and fresh spices. The better the ingredients, the better your dahibara will taste.
  2. Fermentation: Allow the lentil batter to ferment properly. This will give your dahibara a light and airy texture. Fermenting it overnight usually does the trick.
  3. Consistency: Ensure the batter is of the right consistency—neither too thick nor too thin. It should be easy to scoop and form into vadas.
  4. Frying Technique: Deep-fry the vadas in hot oil, but avoid overcrowding the pan. This ensures they cook evenly and achieve the desired crispy exterior.
  5. Draining Excess Oil: After frying, place the vadas on paper towels to remove excess oil. This step helps maintain their crunchiness.

Perfecting the Aloo Dum

  1. Potato Preparation: Boil the potatoes to the right level of tenderness. They should be firm enough to hold their shape when cooked in the gravy.
  2. Spices and Seasoning: Use a blend of aromatic spices like cumin, coriander, and garam masala to create a rich and flavorful gravy. Adjust the spiciness to your preference.
  3. Tomato and Onion Paste: A well-cooked paste of tomatoes and onions forms the base of the curry. Ensure it’s adequately caramelized for a deep flavor.
  4. Simmering: Let the curry simmer slowly to allow the potatoes to absorb the flavors and thicken the gravy. This will result in a well-balanced consistency.

Assembling Dahibara Aloo Dum

  1. Serving Temperature: Serve the dahibara and aloo dum hot. The warm curry complements the cool and refreshing dahibara.
  2. Garnishing: Add toppings like chopped onions, sev (crunchy fried gram flour noodles), and fresh coriander to enhance the presentation and taste.
  3. Tamarind Chutney: Drizzle tamarind chutney over the dahibara for that tangy contrast to the creamy yogurt.

Customization and Variation

Feel free to experiment with your Dahibara Aloo Dum. You can try different variations, such as adding sweet curd or a sprinkle of chaat masala for an extra layer of flavor. Creativity is encouraged!


Dahibara Aloo Dum is not just a dish; it’s a culinary experience that reflects the richness of Odia cuisine. With these cooking tips and a bit of practice, you can savor the delightful taste of this iconic dish in your own kitchen. So, dive into the world of Dahibara Aloo Dum and enjoy the flavors of Odisha.


1. Can I make the lentil batter for dahibara a day in advance?

  • Yes, you can prepare the lentil batter for dahibara a day in advance. In fact, many people find that allowing the batter to ferment overnight enhances the flavor and texture of the dahibara. Just make sure to store it in an airtight container in the refrigerator to prevent overfermentation.

2. Is it necessary to ferment the lentil batter overnight, or can I do it for a shorter duration?

  • While overnight fermentation is a common practice, you can ferment the lentil batter for a shorter duration, such as 6-8 hours, depending on the ambient temperature. The key is to achieve the right consistency and a slightly tangy flavor, which indicates proper fermentation.

3. What are some common variations of aloo dum that I can try?

  • Aloo dum can be customized to suit your taste preferences. Some common variations include adding peas, paneer (cottage cheese), or even fried eggplant to the curry for added texture and flavor. You can also experiment with the level of spiciness and the choice of spices.

4. Can I prepare the aloo dum curry with less spice for a milder flavor?

  • Yes, you can certainly adjust the level of spiciness in your aloo dum by reducing the amount of chili or using milder chili varieties. You can also add yogurt or cream to mellow out the heat and create a milder version of the dish.

5. Are there any specific occasions when Dahibara Aloo Dum is traditionally served in Odisha?

  • Dahibara Aloo Dum is a popular street food in Odisha and is enjoyed on various occasions. It’s commonly served during festivals like Raja Parba and Durga Puja. However, it’s also a favorite snack for any special family gatherings or celebrations. In Odisha, it’s not just about the taste; it’s about the cultural significance and togetherness that the dish represents.