How to make Dahi Gujia -

Urad dal gujias served with yogurt and tamarind chutney.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Split black gram, Cumin Seeds (जीरा)

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Dahi Gujia checkout Urad Dal Ki Kachori, Dahi Bhalle, Dahi Bhalla Puri, Venkaya Adai . You can also find more Snacks and Starters recipes like Kanch Kolar Bora Methi Aloo Bhujiya Fried Baingan Dal Vada

Dahi Gujia

Dahi Gujia Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dahi Gujia Recipe

  • Split black gram soaked 2 cups

  • Cumin Seeds 1 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Salt to taste

  • Cashewnuts chopped 15-20

  • Raisins 2 tablespoons

  • Black peppercorns coarsely crushed 4-5

  • Oil for deep-frying

  • Yogurt 6 cups

  • Roasted cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Ginger cut into strips 1 inch piece

  • Tamarind chutney 1 cup


Step 1

Drain and grind the urad dal to a paste. The batter should be thick, not runny. Add cumin seeds, fennel seeds and salt and mix well. Mix cashewnuts with raisins and crushed peppercorns and set aside. Heat sufficient oil in a kadai. Pour a small ladleful of dal batter on a six inch square plastic sheet. Spread the batter into a circle of two and a half inch diameter.

Step 2

Place a teaspoon of cashewnut and raisin stuffing in the center. Hold two top corners of the plastic sheet and bring towards you to join them with the other two corners. This will hold the batter as a crescent shape. Gently slide the gujiya into hot oil.

Step 3

Deep-fry the gujias till golden brown. Drain and soak in warm watr. Beat yogurt to a smooth consistency, add salt. Squeeze the gujias and put in the yogurt. Sprinkle roasted cumin powder, red chilli powder, coriander leaves and ginger strips before serving. Serve topped with tamarind chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.