Dahi Gujiya Recipe
A vegetarian North Indian Recipes recipe with white urad dal (split), hung curd (greek yogurt), cumin powder (jeera). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin with Dahi Gujiya, firstly soak urad dal for 4 hours
white urad dal (split)(1 cup) - 2
Drain all the water after soaking and using a mixer grind it into a thick paste
liter water(1) - 3
Do not add any water while grinding
liter water(1) - 4
The consistency of the batter can be slightly coarse, but make sure the batter is thick
- 5
Transfer the batter to a bowl
- 6
Add about 1 teaspoon of salt to the batter and blend the batter with your hands for about 10 minutes
salt - to tasteenos fruit salt - or cooking soda(1 teaspoon)black salt (kala namak)(1 teaspoon) - 7
This will make the batter soft and fluffy and the gujiyas will turn nice, soft and fluffy
- 8
If your batter turns too runny or if you do not whisk the batter with your hands the gujiyas will not turn soft
- 9
Heat oil for deep frying in a deep fry pan
- 10
Take a small plastic sheet and rub it with water
liter water(1) - 11
Wet your fingers with water
liter water(1) - 12
Take a small lemon sized ball batter, roll it into round shape and then place it on wet plastic sheet
- 13
Flatten it into 3-1/2 inch diameter circle
- 14
Sprinkle some roasted cumin powder, crushed peppercorns and grated ginger (if you are using)
cumin powder (jeera)(1/3 cup)black pepper powder(1/3 cup)red chilli powder(1 teaspoon) - 15
Fold the circle into half holding onto the plastic sheet
- 16
Carefully pull the plastic sheet making sure the shaped gujiyas don’t break
- 17
Place the gujiyas on your wet palm and now pull off the plastic sheet from the other side of the gujiyas
- 18
Carefully drop the gujiyas in hot oil and deep fry until golden brown on both sides
- 19
Make sure the flame is on medium low
- 20
Into a wide bowl, add 1-litre water, Enos fruit salt/cooking soda and sugar
salt - to tasteliter water(1)enos fruit salt - or cooking soda(1 teaspoon)sugar(1 tablespoon)black salt (kala namak)(1 teaspoon)sugar(2 teaspoon) - 21
Mix everything well and keep it aside
- 22
Once the gujiyas turn golden brown, transfer the gujiyas into the water bowl
liter water(1) - 23
Repeat for rest of the batter
- 24
Let the fried gujiyas soak in water for good 1 to 2 hours
liter water(1) - 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
liter water(1) - 26
Place the gujiyas on serving plates
- 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
hung curd (greek yogurt)(3 cups)cumin powder (jeera)(1/3 cup)black pepper powder(1/3 cup)salt - to tasteenos 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)sugar(2 teaspoon) - 28
Serve Dahi Gujiya as a wonderful festival snack during Holi or Diwali along with a cup of Thandai or Adrak Chai/ Ginger Tea
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Dahi Gujiya Recipe
A vegetarian North Indian Recipes recipe with white urad dal (split), hung curd (greek yogurt), cumin powder (jeera). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
28 steps- 1
To begin with Dahi Gujiya, firstly soak urad dal for 4 hours
white urad dal (split)(1 cup) - 2
Drain all the water after soaking and using a mixer grind it into a thick paste
liter water(1) - 3
Do not add any water while grinding
liter water(1) - 4
The consistency of the batter can be slightly coarse, but make sure the batter is thick
- 5
Transfer the batter to a bowl
- 6
Add about 1 teaspoon of salt to the batter and blend the batter with your hands for about 10 minutes
salt - to tasteenos fruit salt - or cooking soda(1 teaspoon)black salt (kala namak)(1 teaspoon) - 7
This will make the batter soft and fluffy and the gujiyas will turn nice, soft and fluffy
- 8
If your batter turns too runny or if you do not whisk the batter with your hands the gujiyas will not turn soft
- 9
Heat oil for deep frying in a deep fry pan
- 10
Take a small plastic sheet and rub it with water
liter water(1) - 11
Wet your fingers with water
liter water(1) - 12
Take a small lemon sized ball batter, roll it into round shape and then place it on wet plastic sheet
- 13
Flatten it into 3-1/2 inch diameter circle
- 14
Sprinkle some roasted cumin powder, crushed peppercorns and grated ginger (if you are using)
cumin powder (jeera)(1/3 cup)black pepper powder(1/3 cup)red chilli powder(1 teaspoon) - 15
Fold the circle into half holding onto the plastic sheet
- 16
Carefully pull the plastic sheet making sure the shaped gujiyas don’t break
- 17
Place the gujiyas on your wet palm and now pull off the plastic sheet from the other side of the gujiyas
- 18
Carefully drop the gujiyas in hot oil and deep fry until golden brown on both sides
- 19
Make sure the flame is on medium low
- 20
Into a wide bowl, add 1-litre water, Enos fruit salt/cooking soda and sugar
salt - to tasteliter water(1)enos fruit salt - or cooking soda(1 teaspoon)sugar(1 tablespoon)black salt (kala namak)(1 teaspoon)sugar(2 teaspoon) - 21
Mix everything well and keep it aside
- 22
Once the gujiyas turn golden brown, transfer the gujiyas into the water bowl
liter water(1) - 23
Repeat for rest of the batter
- 24
Let the fried gujiyas soak in water for good 1 to 2 hours
liter water(1) - 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
liter water(1) - 26
Place the gujiyas on serving plates
- 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
hung curd (greek yogurt)(3 cups)cumin powder (jeera)(1/3 cup)black pepper powder(1/3 cup)salt - to tasteenos 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)sugar(2 teaspoon) - 28
Serve Dahi Gujiya as a wonderful festival snack during Holi or Diwali along with a cup of Thandai or Adrak Chai/ Ginger Tea
About this recipe
A vegetarian North Indian Recipes recipe with white urad dal (split), hung curd (greek yogurt), cumin powder (jeera). Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
You Might Also Like
Baby Corn Cigar Recipe
⏱ 50 min
Baked Oats and Whole Wheat Kachori Stuffed with Peas Recipe
⏱ 65 min
Stuffed Onion Vegetable Recipe - Bharwa Pyaz Ki Sabzi Recipe
⏱ 25 min
Aam Panna Pani Puri Recipe
⏱ 35 min
Vegan Navratan Korma Recipe
⏱ 90 min
Dahi Bhindi Recipe - Okra in Yogurt Curry with Caramelized Onions
⏱ 60 min