Dahi Gujiya Recipe: A Festive North Indian Delight
Dahi Gujiya is a beloved North Indian snack, especially cherished during festivals like Holi and Diwali. These crispy, soft, and flavorful dumplings are made from soaked urad dal (split black gram), which are deep-fried, soaked in a tangy water solution, and topped with whisked curd and a variety of zesty chutneys and spices. This dish perfectly combines the textures of crispiness, softness, and creaminess, making it a delightful snack for any celebration. The flavors of roasted cumin, black salt, red chili powder, and sweet chutney bring this dish to life, making it a favorite among all age groups.
Hereβs how you can make Dahi Gujiya at home for your next festival or celebration:
Ingredients
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 cup |
| Hung Curd (Greek Yogurt) | 3 cups |
| Cumin Powder (Jeera) | 1/3 cup |
| Black Pepper Powder | 1/3 cup |
| Salt | To taste |
| Sunflower Oil | For deep frying |
| Water | 1 liter |
| Enos Fruit Salt or Cooking Soda | 1 teaspoon |
| Sugar | 1 tablespoon |
| Green Chutney (Coriander & Mint) | 1/2 cup |
| Sweet Chutney (Date & Tamarind) | 1/2 cup |
| Red Chilli Powder | 1 teaspoon |
| Black Salt (Kala Namak) | 1 teaspoon |
| Additional Sugar | 2 teaspoons |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: North Indian
- Course: Snack
- Diet: Vegetarian
Instructions
Step 1: Soak and Prepare the Batter
- Begin by soaking the white urad dal in water for 4 hours. After the soaking period, drain the water completely.
- Using a mixer or food processor, grind the soaked dal into a thick, smooth paste. Do not add water during the grinding process; the consistency should be thick but slightly coarse.
- Transfer the ground dal mixture to a bowl. Add around 1 teaspoon of salt and blend the mixture with your hands for about 10 minutes. This step is crucial to ensure that the batter is soft, fluffy, and light, which will result in perfectly soft gujiyas.
- If the batter turns too runny or if the whisking is insufficient, the gujiyas will not be soft. Hence, make sure the batter is thick and well-whisked.
Step 2: Shape and Fry the Gujiyas
- Heat sunflower oil in a deep frying pan over medium-low heat.
- Take a small plastic sheet and rub it lightly with water. Wet your fingers with water as well.
- Take a small ball of batter (roughly the size of a lemon), roll it into a round shape, and place it on the wet plastic sheet.
- Flatten the ball into a 3-1/2 inch diameter circle using your fingers.
- Sprinkle some roasted cumin powder, crushed black pepper, and grated ginger (optional) on top of the circle.
- Fold the circle into half, holding it carefully using the plastic sheet. Gently pull off the plastic sheet while ensuring that the shape does not break.
- Transfer the shaped gujiya onto your wet palm, then carefully remove the remaining plastic sheet from the other side.
- Drop the gujiya gently into the hot oil and deep fry until golden brown on both sides. Keep the flame on medium-low to ensure even frying.
Step 3: Soak the Gujiyas
- While the gujiyas are frying, prepare the soaking solution. In a wide bowl, mix 1 liter of water with Enos fruit salt or cooking soda and 1 tablespoon of sugar. Stir well and set this bowl aside.
- Once the gujiyas are golden brown, carefully transfer them into the water bowl. Let them soak for 1 to 2 hours to absorb the water, which makes them soft and spongy.
Step 4: Final Assembly
- After 1 to 2 hours of soaking, gently press the soaked gujiyas between your palms to squeeze out the excess water.
- Place the squeezed gujiyas on serving plates. Pour a generous amount of whisked curd (hung curd or Greek yogurt) over each gujiya.
- Sprinkle red chili powder, black salt, roasted cumin powder, and a little sugar to taste.
- Drizzle a few teaspoons of green chutney (coriander and mint) and sweet chutney (date and tamarind) for added flavor.
- Your Dahi Gujiya is now ready to be served!
Serving Suggestions
Dahi Gujiya is best enjoyed as a festival snack, especially during Holi or Diwali. Pair it with a refreshing cup of Thandai (a traditional spiced drink) or Adrak Chai (Ginger Tea) to complete the experience.
Tips for Best Results
- The key to making soft gujiyas lies in the consistency of the batter. Ensure it is thick and coarse, not too runny, and whisked thoroughly for at least 10 minutes.
- Deep fry the gujiyas at a medium-low flame to ensure they cook evenly and don’t burn.
- Allow the gujiyas to soak properly in the water solution to achieve the signature softness.
- If you like a more tangy or spicy flavor, feel free to adjust the amount of chutneys, chili powder, and black salt as per your taste.
Dahi Gujiya is a perfect treat for special occasions and adds a refreshing, flavorful twist to any festive meal. With its combination of textures and flavors, this dish is bound to be a hit at your next gathering. Enjoy!
