How to make Dahi Gujiya -

Stuffed with dried fruits these dahi gujiyas are extra tasty.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Split black gram flour (urad dal ka atta) (उड़द दाल का आटा)

Cuisine : Indian

Course : Snacks and Starters

Dahi Gujiya

Dahi Gujiya Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3.30-4 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dahi Gujiya Recipe

  • Yogurt whisked 2 1/2 cups

  • Split black gram flour (urad dal ka atta) soaked and drained 1/2 cup

  • Salt to taste

  • Oil for deep-frying

  • Asafoetida 1/4 teaspoon

  • Black salt (kala namak) to taste

  • Raisins 3/4 tablespoon

  • Cashewnuts chopped 1 tablespoon

  • Ginger chopped 1 inch

  • Green chutney as required

  • Tamarind-date chutney as required

  • Cumin powder Roasted to sprinkle

  • Red chilli powder to sprinkle

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Spread the black gram on a kitchen towel and dry it out. Grind into a smooth and thick paste alongwith salt.

Step 2

Heat sufficient oil in a kadai.

Step 3

Take about 2 cups water in a bowl. Add asafoetida and black salt and mix well.

Step 4

To make stuffing, combine raisins, cashewnuts and ginger in a bowl and mix well.

Step 5

Dampen your palms with some of the water mixture, take a portion of the paste and flatten into a large disc.

Step 6

Put a portion of the stuffing in the centre of the disc, bring the other edge over and form a gujiya. Press the edges to seal. Similarly prepare remaining gujiyas. You can even use a thick plastic sheet to prepare the gujiyas.

Step 7

Deep-fry gujiyas in hot oil till golden and crisp. Put them in the water mixture and soak for a while.

Step 8

Squeeze the excess water from the gujiyas and place on a serving plate. Drizzle some green chutney and tamarind-date chutney. Top with yogurt and sprinkle cumin powder, chilli powder and black salt. Drizzle some more tamarind-date chutney, garnish with chopped coriander and serve immediately.

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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.