Recipe: Dahi Gujiya
This lip-smacking dish snack will leave you asking for more!Ingredients:
1 cup husked black gram lentil (urad dal without skin)
1 tsp Salt
Half tsp baking powder
Oil for deep frying
2 cups thick fresh yoghurt
2 tbsp Sugar
Dahi wada masala
1/2 tsp Red chili powder to taste
2 tbsps cumin seeds
2 tbsp Coriander seeds
One-fourth tsp black salt
1tbsps Chat masalaFor the stuffing:
2 piece of ginger
2-3 green chilies
Chopped coriander leaves
2 tbsp raisins
1tbsp Cudpahnut (Chironji/ Chiroli)
2 tbsp grated coconutTo serve:
Sweet Tamarind chutneyProcedure:
Wash and soak the lentils (dal) for 3 hours and grind to a fine paste adding very little water. The batter should be like a cake batter.
Beat the batter very well till light and fluffy. Add the salt and the baking powder and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.
Finely chop the green chillies, coriander and raisins. Mix together all the ingredients of the stuffing and set aside.
Pre-heat oil in a deep frying pan. Wet a plastic sheet and place a little batter the size of a big lemon sized ball. Flatten the top of the ball with wet fingers to a disc of around 4 inch diameter. Place a spoonful of the stuffing in the centre and carefully fold one side over the other to make a semi circle. Carefully lift the plastic and slowly slide the gujiya into the hot oil. Deep fry on medium heat for some time and then fry on low heat till golden brown.
Remove these deep fried gujiyas into a bowl of water and let them soak for 15-20 minutes.
Remove and gently press between your palms so that excess water oozes out. Keep them aside. Finish making wadas with the rest of the remaining batter and put them in water like you did for the earlier batch.
Pass the yoghurt through a sieve to ensure that there are no lumps. Add in the sugar and half tsp salt and mix well.
To make the dahi wada masala, Dry roast the cumin and coriander seeds till lightly browned and fragrant. Mix all the ingredients and grind to a smooth powder.
To serve, place the gujiyas in a serving bowl and pour the curd mixture evenly all over the gujiyas, covering them completely. Chill the gujiyas for sometime before serving. To serve, sprinkle some Dahi Wada Masala and garnish with tamarind chutney.
First Published: Wednesday, March 20, 2013, 09:07