Dahibara

Dahibara is a popular street food originating from the state of Odisha in India. It is a savory dish consisting of lentil fritters, known as "bara," which are soaked in yogurt, or "dahi." The fritters are typically made from urad dal (black gram lentil) and are deep-fried until golden brown and crispy. Once fried, the bars are then softened by soaking them in well-whipped, seasoned yogurt.

The preparation of dahibara involves several steps. The lentils are soaked and ground into a batter, often seasoned with salt and sometimes ginger or green chilies. This batter is then shaped into small, round fritters and fried. The yogurt is usually whisked with a pinch of salt, a touch of sugar, and sometimes roasted cumin powder or black pepper for added flavor. The fried bars are immersed in this seasoned yogurt and allowed to absorb the liquid, resulting in a soft, tangy, and creamy texture.

Dahibara is often garnished with various toppings to enhance its taste and appeal. Common garnishes include finely chopped coriander leaves, sev (crispy chickpea flour noodles), pomegranate seeds, and sometimes a drizzle of tamarind or mint chutney. In some variations, especially in Cuttack, a city renowned for its dahibara, the dish is served with a spicy gravy made from potatoes and chickpeas, known as "aloo dum." This combination of soft fritters, cooling yogurt, and spicy accompaniments makes dahibara a delightful and refreshing snack. It is widely available from street vendors and small eateries across Odisha and has also gained popularity in other parts of India.