Dahi Gujiya - Uttar Pradesh Special

Dahi Gujiya is a soft melt in the mouth half moon shaped Vada which is stuffed with nuts and then laced with creamy whipped curd . It’s a speciality of Uttar Pradesh .

Dahi Gujiya takes me back to school , when I was just sixteen . One of my friends used to make these gujias , and my mom was amazed at her skills , so she taught these to mom . I remember very vividly , the day even after more than 40 years ! After that mom became an expert and I learnt to make these from her . Unfortunately both my friend Shashi and my mom are no more , but trust me whenever I make these I truly remember them a lot . Bless them wherever they are !

Coming to Gujiya , a few important points to remember – number one the daal should be well soaked . Next drain off all the water before grinding it . Add salt at the time of grinding and use no water or just enough for it to grind . The key to a soft Gujiya is to beat the batter very well . It should be aerated very well . I would say beat till it’s really fluffy , about 5-10 minutes . The stuffing can be changed – you could skip the green chillies , but I would highly recommend as they lend a lovely flavour to the Gujiyas .

Frying the Gujiya is rather tricky . One has to be careful not to fry them in very hot oil , they will soon be dark golden , but will not cook inside . Fry them in medium to hot oil . We want these well cooked and at the same time the color has to be light golden .

After soaking the gujias in water , I always soak these in buttermilk . This way they swell up beautifully and the buttermilk is absorbed very well and they remain moist . After this creamy whipped curd is poured on these . If you add these directly to the curd , then the Gujiya absorbs all the curd , hence leaving them dry . Remember to use chilled curd if serving right away , else you can refrigerate them . Sprinkle spices of your choice , garnish with spices .

Dahi Gujiya is my Day 25 , week 4 post under the theme Sweets and Snacks .

Dahi Gujiya - Uttar Pradesh Special

Dahi Gujiya

Ingredients

Gujiya

1 cup urad dal
Salt to taste

Stuffing

20-25 raisins
15-20 cashews
1 tbsp chironjee
1 green chilly , finely chopped
1 tsp ginger , finely chopped
Pinch salt

Other ingredients

Oil to fry
Fresh curd
Black salt
Yellow chilly
Red chilly
Roasted cumin powder
Coriander leaves
Chutneys

Method

Wash the dal and soak the dal for 4-5 hours or overnight.
Now strain the excess water from the dal and put it into the mixer.
Make a thick paste from the dal adding salt and just a few drops of water.
Remove the daal batter in a bowl and beat with hands , so it becomes fluffy .
Mix all ingredients under stuffing .
Heat oil in a pan.
Take a bowl with a diameter of 3 inch.
Place a wet muslin cloth over it and hold it tightly from behind.
Take a lemon sized portion of the batter and place over the Muslim cloth .
With wet hands press gently to form a flat disc .
Put 1/2 tea spoon nuts mixture over the rolled out gujhiya .
Now lift the muslin cloth and bring it forward to cover the stuffing , thus forming a half moon .
Sprinkle some cumin seeds on the top .
Lift the Gujiya with wet hands and slip it into medium hot oil .
Similarly prepare other gujiyas and fry till golden and well cooked .
Let cool .

Assembling the Gujiya

Soak the fried Gujiyas into warm water . Add a large pinch of asafoetida . Soak for 15-20 minutes .
Whisk curd till creamy .
Add salt and a pinch of sugar (optional ).
Prepare a glass of buttermilk with salt .
Gently squeeze the water from Gujiyas by pressing them with both hands .
Add the Gujiyas to the buttermilk . Let them soak for a while .
After 15 minutes , remove the Gujiyas from buttermilk and place them in the serving dish .
Pour whisked curd generously .
Sprinkle the spices and garnish with coriander leaves and green chillies .
Serve chilled with chutneys .

Dahi Gujiya - Uttar Pradesh Special

Sweets and Snacks

Week 1 Sweets

Day1 Gajjar Halwa Spring Rolls

Day 2 Gajjar Halwa Cups with Badaam Pista Kesar Ice cream

Day 3 Motichoor Cheese Cake

Day 4 Kesari Mango Shrikhand with Roasted Almonds

Day 5 Kesari Phirni with Mango & Nuts

Day 6 Rabdi

Week 2 Gujrat – City Specific Specialities

Day 7 Dry Fruit Kachori – Jamnagar Special

Day 8 Papad nu Chavanu – Khambat Special

Day 9 Tum Tum – Nadiad Special

Day 10 Tikha Ganthia – Bhavnagar Special

Day 11 Leelo Chevdo – Vadodara Special

Day 12 Limbu Mari ne Sev

Week 3 Gujrat Festival Special

Day 13 Bajri na Vada

Day 14 Methi Poori

Day 15 Fulwadi

Day 16 Farsi Poori

Day 17 Sada Khakhra – in a griller toster

Day 18 Besan Sev

Week 4 State Specials

Day 19 Pappu Chekkalu -Andhra Pradesh Special

Day 20 Handvo – Gujarat Special

Day 21 Ratlami Sev – Madhya Pradesh Special

Day 22 Kotambir Vadi – Maharashtra Special

Day 23 Kalmi Vada – Rajasthan Special

Day 24 Ooty Varky – Tamil Nadu Special

 

Print Recipe
Dahi Gujiya
Dahi Gujiya is a soft melt in the mouth half moon shaped Vada which is stuffed with nuts and then laced with creamy whipped curd . It’s a speciality of Uttar Pradesh .
Course Tea Time
Cuisine Indian Cuisine
Prep Time 20 Minutes
Cook Time 30 Minutes
Passive Time 4-5 Hours
Servings
Ingredients
Course Tea Time
Cuisine Indian Cuisine
Prep Time 20 Minutes
Cook Time 30 Minutes
Passive Time 4-5 Hours
Servings
Ingredients
Instructions
Gujiya
  1. Wash the dal and soak the dal for 4-5 hours or overnight.
  2. Now strain the excess water from the dal and put it into the mixer.
  3. Make a thick paste from the dal adding salt and just a few drops of water.
  4. Remove the daal batter in a bowl and beat with hands , so it becomes fluffy .
  5. Mix all ingredients under stuffing .
  6. Heat oil in a pan.
  7. Take a bowl with a diameter of 3 inch.
  8. Place a wet muslin cloth over it and hold it tightly from behind.
  9. Take a lemon sized portion of the batter and place over the Muslim cloth .
  10. With wet hands press gently to form a flat disc .
  11. Put 1/2 tea spoon nuts mixture over the rolled out gujhiya .
  12. Now lift the muslin cloth and bring it forward to cover the stuffing , thus forming a half moon .
  13. Sprinkle some cumin seeds on the top .
  14. Lift the Gujiya with wet hands and slip it into medium hot oil .
  15. Similarly prepare other gujiyas and fry till golden and well cooked .
  16. Let cool .
Assembling the Gujiya
  1. Soak the fried Gujiyas into warm water . Add a large pinch of asafoetida . Soak for 15-20 minutes .
  2. Whisk curd till creamy .
  3. Add salt and a pinch of sugar (optional ).
  4. Prepare a glass of buttermilk with salt .
  5. Gently squeeze the water from Gujiyas by pressing them with both hands .
  6. Add the Gujiyas to the buttermilk . Let them soak for a while .
  7. After 15 minutes , remove the Gujiyas from buttermilk and place them in the serving dish .
  8. Pour whisked curd generously .
  9. Sprinkle the spices and garnish with coriander leaves and green chillies .
  10. Serve chilled with chutneys .
Recipe Notes

Dahi Gujiya

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5 thoughts on “Dahi Gujiya – Uttar Pradesh Special”

  1. This is awesome Vaishali, so nice reading about your friend. Wish I knew about the buttermilk soaking, though mine weren’t dry, buttermilk would have added more flavour!..Lovely presentation too…This version was enjoyed by all at home…will surely be making it again!

  2. Lovely presentation, Vaishali. I usually soak them in thin buttermilk for dahi vada but most of the recipes/videos said to dip in hing pani and so I did it that way. They were moist and soaked through but I feel buttermilk would have been a better option.

  3. Lovely gujiyas. In Andhra, we don’t add the fried vadas to water first and I was surprised when I heard it for the first time from a Punjabi friend years ago. I still don’t follow it when making south Indian style vadas but this buttermilk tip sounds good though my vadas were still good as Valli mentioned.

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