How to make Dahi Gujia -
Urad dal gujias served with yogurt and tamarind chutney.
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 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
Method
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.
Nutrition Info
Calories : 2707 Kcal
Carbohydrates : 320.3 gm
Protein : 139.5 gm
Fat : 96.9 gm
Other : Iron- 28.5mg
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
