Dahi Gujiya Recipe

Step 1: To begin with Dahi Gujiya, firstly soak urad dal for 4 hours

Step 2: Drain all the water after soaking and using a mixer grind it into a thick paste

Step 3: Do not add any water while grinding

Step 4: The consistency of the batter can be slightly coarse, but make sure the batter is thick

Step 5: Transfer the batter to a bowl

Step 6: Add about 1 teaspoon of salt to the batter and blend the batter with your hands for about 10 minutes

Step 7: This will make the batter soft and fluffy and the gujiyas will turn nice, soft and fluffy

Step 8: If your batter turns too runny or if you do not whisk the batter with your hands the gujiyas will not turn soft

Step 9: Heat oil for deep frying in a deep fry pan

Step 10: Take a small plastic sheet and rub it with water

Step 11: Wet your fingers with water

Step 12: Take a small lemon sized ball batter, roll it into round shape and then place it on wet plastic sheet

Step 13: Flatten it into 3-1/2 inch diameter circle

Step 14: Sprinkle some roasted cumin powder, crushed peppercorns and grated ginger (if you are using)

Step 15: Fold the circle into half holding onto the plastic sheet

Step 16: Carefully pull the plastic sheet making sure the shaped gujiyas don’t break

Step 17: Place the gujiyas on your wet palm and now pull off the plastic sheet from the other side of the gujiyas

Step 18: Carefully drop the gujiyas in hot oil and deep fry until golden brown on both sides

Step 19: Make sure the flame is on medium low

Step 20: Into a wide bowl, add 1-litre water, Enos fruit salt/cooking soda and sugar

Step 21: Mix everything well and keep it aside

Step 22: Once the gujiyas turn golden brown, transfer the gujiyas into the water bowl

Step 23: Repeat for rest of the batter

Step 24: Let the fried gujiyas soak in water for good 1 to 2 hours

Step 25: After 1-2 hours, remove the soaked gujiyas from water, keep it between your palm and gently press it to squeeze out the water

Step 26: Place the gujiyas on serving plates

Step 27: 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

Step 28: Serve Dahi Gujiya as a wonderful festival snack during Holi or Diwali along with a cup of Thandai or Adrak Chai/ Ginger Tea