Dahi Gujiya Recipe
Description:
Dahi Gujiya is a popular vegetarian snack from the Northern parts of India, especially during festivals like Holi. Made from a thick urad dal batter, this treat is filled with peppercorns, roasted cumin powder, and grated ginger. The combination of tangy, spicy, sweet, and salty flavors makes Dahi Gujiya an irresistible snack. Serve these during Holi or any special occasion for a deliciously unique experience.
Cuisine: North Indian Recipes
Course: Snack
Diet: Vegetarian
Ingredients:
- 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
- 1 liter Oil (for deep frying)
- 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 teaspoons Sugar
Prep Time: 20 minutes
Cook Time: 30 minutes
Instructions:
-
Soak & Grind Urad Dal:
Soak the urad dal in water for 4 hours. Drain and grind it into a thick paste without adding any water. The batter should be coarse but thick. -
Whisk the Batter:
Transfer the batter to a bowl, add 1 teaspoon of salt, and blend the mixture by hand for 10 minutes to make it soft and fluffy. This step is crucial for ensuring the gujiyas are light and airy. -
Prepare for Frying:
Heat oil in a deep frying pan. Take a small plastic sheet, rub it with water, and wet your fingers. Roll a lemon-sized ball of batter into a round shape and flatten it into a 3½-inch diameter circle. -
Stuff the Gujiyas:
Sprinkle some roasted cumin powder, crushed peppercorns, and grated ginger (optional) over the flattened batter. Fold the circle into half and carefully peel off the plastic sheet. -
Fry the Gujiyas:
Place the shaped gujiyas onto your palm, remove the plastic sheet, and carefully drop them into hot oil. Fry on medium-low heat until golden brown on both sides. -
Soak in Water:
In a large bowl, mix 1 liter of water, Enos fruit salt (or cooking soda), and sugar. Once the gujiyas are fried, transfer them into the water mixture and let them soak for 1-2 hours. -
Prepare the Serving:
After soaking, gently press the gujiyas between your palms to squeeze out excess water. Arrange them on a serving plate. -
Serve with Toppings:
Pour whisked curd over the gujiyas and sprinkle with red chili powder, black salt, sugar, roasted cumin powder, and a few teaspoons each of tamarind and mint chutney.
Serving Suggestion:
Serve Dahi Gujiya as a festive snack during Holi or Diwali with a refreshing cup of Thandai or Ginger Tea (Adrak Chai). Enjoy the burst of flavors in each bite!
