Dahi Bara is a popular Indian chaat, prepared by soaking vadas in thick dahi. The name of Dahi Bara differs according to state such as it is known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, and Doi Bora in Bengali.

Just like the name, the recipe also differs according to state. Like in North India, many people prefer to serve it without the khajur imli ki chutney, while the people of western parts love to add sweet and sour flavours or khajur ki chutney. People of South Indian too make it in another way. The flavour of this dish can be changed by adding different ingredients like they may be topped with coriander or mint leaves, chilli powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chillies or boondi.

Ingredients of Dahi Bara (in Oriya style)

•250 gm. skinless blackgram dal or urad dal
•3 to 5 Red chillies
•1/2 Teaspoon mustard
•1/2 Teaspoon cumin seeds
•1 and a half cup refined cooking oil
•1/2 teaspoon cumin seeds powder
•1/2 Tea spoon red chilli powder
•1/4 Cup semolina
•1/2 Teaspoon baking powder
•Curry leaves
•1/4 Litre curd
•Salt to taste

Method of Preparing Dahi Bara

•Soak black gram dal in water overnight.
•Grind it.
•Add semolina, baking powder and salt to it and mix well. Leave it for sometimes.
•From the batter make small balls or baras.
•Slightly flatten them and make a hole at the middle by using the thumb.
•In a frying pan heat the refined oil. Fry the baras.
•After the frying put the baras separately.
•Now heat 3 teaspoon oil again in the frying pan.
•Add cumin seeds, mustard, curry leaves and red chillies and let them splutter.
•Add this mixture to the curd in a separate container.
•Then put the fried baras into this curd.
•Best if served cold.
•Cumin seeds powder and red chilli powder can be sprinkled before serving.

Dahi Bara is easy to make and can be prepared at home. This mouth watering delicacy can also be seen in various chaat centres and restaurants. It is suitable to relish as an evening snack; many also prefer to have it as breakfast.