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 .
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
Instructions
Gujiya
- 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 .
