Dahi Gujiya Recipe
A soft and fluffy Gujiya prepared with Urad dal batter and soaked in a sugar syrup and served a generous side of curd and tamarind chutney - Served during Holi or Diwali
Dahi Gujiya is a vegetarian snack which is very famous in the Northern parts of India. It is very popularly made during festivals, a specialty of Holi festival too. It is made from thick urad dal batter. The batter is shaped into Gujiyas and are stuffed with some pepper corns, roasted cumin powder and grated ginger. This recipe is a burst of tang, spice, sweet and salt in your mouth. Try these delicious Dahi Gujiyas for this Holi festival and treat your family and friends a colorful plate of deliciousness.
If you like this recipe, here are a few more Gujiya Recipes
- 1 cup White Urad Dal (Split)
- 3 cups Hung Curd (Greek Yogurt)
- 1/3 cup Cumin powder (Jeera)
- 1/3 cup Black pepper powder
- Salt , to taste
- Cooking oil
- 1 liter Water
- 1 teaspoon Enos fruit salt , or cooking soda
- 1 tablespoon Sugar
- 1/2 cup Green Chutney (Coriander & Mint)
- 1/2 cup Sweet Chutney (Date & Tamarind)
- 1 teaspoon Red chilli powder
- 1 teaspoon Black Salt (Kala Namak)
- 2 teaspoon Sugar
How to make Dahi Gujiya Recipe
To begin with Dahi Gujiya, firstly soak urad dal for 4 hours. Drain all the water after soaking and using a mixer grind it into a thick paste. Do not add any water while grinding.
The consistency of the batter can be slightly coarse, but make sure the batter is thick. Transfer the batter to a bowl.
Add about 1 teaspoon of salt to the batter and blend the batter with your hands for about 10 minutes. This will make the batter soft and fluffy and the gujiyas will turn nice, soft and fluffy. If your batter turns too runny or if you do not whisk the batter with your hands the gujiyas will not turn soft.
Heat oil for deep frying in a deep fry pan. Take a small plastic sheet and rub it with water. Wet your fingers with water. Take a small lemon sized ball batter, roll it into round shape and then place it on wet plastic sheet. Flatten it into 3-1/2 inch diameter circle.
Sprinkle some roasted cumin powder, crushed peppercorns and grated ginger (if you are using). Fold the circle into half holding onto the plastic sheet.
Carefully pull the plastic sheet making sure the shaped gujiyas don’t break. Place the gujiyas on your wet palm and now pull off the plastic sheet from the other side of the gujiyas.
Carefully drop the gujiyas in hot oil and deep fry until golden brown on both sides. Make sure the flame is on medium low.
Into a wide bowl, add 1-litre water, Enos fruit salt/cooking soda and sugar. Mix everything well and keep it aside.
Once the gujiyas turn golden brown, transfer the gujiyas into the water bowl. Repeat for rest of the batter.
Let the fried gujiyas soak in water for good 1 to 2 hours.
After 1-2 hours, remove the soaked gujiyas from water, keep it between your palm and gently press it to squeeze out the water.
Place the gujiyas on serving plates. Pour a good amount of whisked curd over the gujiyas, sprinkle some red chili powder, black salt, a little sugar, roasted cumin powder and few teaspoons of tamarind and mint chutney and it is ready to be served.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."