Look inside for the detailed recipe and video.Dahi Gujiya is a popular vegetarian street snack in the Northern parts of India. It is often popularly made during festivals, special occasions, and a speciality of Holi festival. It’s basically a variation of the popular item from Indian street food, Dahi vada or Dahi Bhalla. Dahi gujiya is a dry fruits, ginger and chillies stuffed dahi vada, and instead of a ball shape, it is shaped in a shape of gujiya or crescent shape. These soft, spongy and melt in the mouth dahi gujiyas is served with a generous side of curd, green chutney and tamarind chutney. A sprinkle of roasted cumin powder, chilli powder and black powder elevates the flavour of dahi gujiya.This recipe is a burst of flavours, like tangy, spicy, sweet and salt in your mouth. In short, this recipe is a perfect balance of sweetness and heat that will surely please your palate and please your taste buds!Try these delicious Dahi Gujiyas for this Holi festival and treat your family and friends to a colourful plate of deliciousness. These can be served as appetizers, side dishes or an evening snack. Serve it straightway or refrigerate it for a couple of hours and serve it chilled. Garnish with pomegranate arils to add vibrant colour and taste to the delicious dahi gujiya.
Utensil and Tools
- Philips Induction Cook Top
- Philips 750W Mixer Grinder
- Vinod Platinum Triply Stainless Steel Kadai
- Borosil Glass Mixing Bowl
- Borosil Rectangular Glass Baking Dish
Ingredients
- 1 cup Urad Dal (Split Black gram lentils)
- 2 tbsp Cashew nuts (chopped)
- 2 tbsp Raisins (chopped)
- 2 Green chilli (finely chopped)
- 1 tbsp Ginger (finely chopped)
- 1 tbsp Chironji (Cuddapah almond) (soaked)
- 1 tsp Roasted Cumin Powder
- Salt To taste
- 1 tsp Black Salt
- 1 tbsp Powder Sugar
- ½ tsp Hing
- 3 cups Curd
- Chilli powder For garnishing
- Green Chutney For garnishing
- Sweet Tamarind Chutney For garnishing
- Pomegranate Arils For garnishing
- Oil For frying
- Water
Video
Instructions
- Rinse and soak the dal for 5-6 hours or preferably overnight. Drain the excess water and strain the soaked dal. Transfer the soaked dal to the grinder. Grind the dal in batches and make a fine thick paste without water. (if you find grinding the paste difficult, you can add 1-2 tablespoons of water into the dal paste.)
- Take out the dal paste in a bowl. Add 1 tsp salt and ¼ tsp hing to the ground paste. Whisk and fluff it up with your hands or spatula for 3-4 minutes. This step aerates the batter and makes it airy and fluffy, making the dahi gujiya soft and spongy. Now drop a small ball of mixture in the bowl filled with water; if it floats on the surface means it’s nicely fluffed up. Keep the batter aside.
- Prepare the stuffing by mixing the cashews, raisins, finely chopped green chilli, finely chopped ginger, soaked chironji and ½ tsp of roasted cumin powder. Mix it well together and set aside the mixture.
- Take a big bowl and fill it with lukewarm water. Add ½ tsp black salt, ½ tsp salt and ¼ tsp of hing, mix it well and keep it aside.
- Heat oil in a heavy bottom kadhai or wok. Heat oil on a medium-high flame.
- Spread a wet cloth on a flat surface or chopping board. Take a tablespoon of dal mixture and spread it on the damp cloth. Wet your fingers, spread it gently and make a small flat disc of 2.5-3 inches.
- Now place the nuts stuffing in the centre and fold from one side by flipping the side of the cloth. Wet your hands and carefully seal the edges. Again fold the cloth and flip the gujia on the wet hand.
- Carefully drop the gujiya in hot oil. Fry the gujiyas on a medium-high flame until they turn golden brown from both sides. Fry the gujiyas in small batches, do not overcrowd the kadhai.
- Now soak all the fried gujiyas in the big bowl of saltwater. Let it soak for 30 minutes.
- Strain the curd through a strainer. Add 1 tbsp sugar, ½ tsp salt and ½ tsp black salt to it. Whisk it well and keep it aside.
- Once the gujiyas absorbs the water and become double in size, take them out and gently press with hands to squeeze out excess water.
- Place the gujiyas on a serving plate or tray. Pour the curd over the gujiyas evenly all over, covering them nicely.
- Sprinkle roasted cumin seeds powder, red chilli powder and black salt on the dahi gujiyas.
- Spread green chutney and sweet tamarind chutney generously on the top and garnish with pomegranate arils.
- Serve it straight away, or you can refrigerate it for a couple of hours before serving and serve it chilled.
Nutrition
Calories: 83kcalCarbohydrates: 11gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 187mgPotassium: 99mgFiber: 3gSugar: 3gVitamin A: 48IUVitamin C: 2mgCalcium: 66mgIron: 1mg
Like this recipe?Let us know your thoughts
© Copyright - Dash of Turmeric.
