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 .
1 cup urad dal
Salt to taste
1 tbsp chironjee
1 green chilly , finely chopped
1 tsp ginger , finely chopped
Oil to fry
Roasted cumin powder
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 .
Week 1 Sweets
Day 3 Motichoor Cheese Cake
Day 6 Rabdi
Week 2 Gujrat – City Specific Specialities
Day 9 Tum Tum – Nadiad 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 18 Besan Sev
Week 4 State Specials
Day 20 Handvo – Gujarat Special