Dahi Gujia Recipe – Dahi Vada – Dahi Bhalla Recipe

    dahi vada

    Dahi Gujia Recipe – Dahi Bhalla Recipe

    Dahi Gujiya has always been a favorite among all age groups. This Dahi Vada  takes very less of your time and is prepared very easily.  Made of Ingredients like urad dal, curd, tamarind and various other Indian spices, it makes a super delicious chaat recipe for snack. This North Indian recipe of Dahi Bhalla is very delicious and hygienic as compared to those from the market.

    Here is a detailed recipe for making Dahi Gujiya  with step-by-step picture. Try it out and have joyous moment while relishing this  lip smacking Dahi Gujiya with family . Enjoy!


    Directions

    Getting ready:

    Wash the urad dal thoroughly with water. After that, soak it for 2-3 hours then drain out the excess water from it and grind it in mixer grinder into slightly coarse paste, add 1-2 tbsp water into the dal if required. Transfer the paste in a bowl.

    Dahi vadaTake a bowl filled with water and add salt and asafoetida into it. Mix them really well. Take some more water in another bowl to make gujiyas.

    Dahi vada

    Making:
    Whisk the urad dal continuously for 6-7 minutes with hand until it becomes fluffy.

    Dahi vadaTake a thick square shaped polythene sheet to make gujiyas. Place it on a rolling board and apply some water over it. Pinch small lemon sized batter with wet hand and roll it into a ball with hand. Place it over the polythene sheet and flatten it into 2.5-3 inch diameter circle. Keep it ¼ cm thick.

    Dahi vadaNow put 2-3 pieces of ginger, 3-4 pieces of cashews, 1 raisin and little crushed black pepper on the flattened batter.

    Dahi vada Lift the polythene and fold the batter into semi-circle shaping it as a gujiya. Remove the polythene from top and close the stuffing by pressing the edges gently with fingers.

    Dahi vadaPlace a wok on flame and pour enough oil into it to deep fry the gujiyas. When the oil gets heated, carefully separate the gujiya from the polythene and slide it into the oil. Likewise, make the gujiyas and drop them into the oil.

    Dahi vadaOnce the gujiyas are fried from beneath, flip their sides and fry them until they get golden brown from all the sides. Gujiyas have turned golden brown, transfer them directly into the salt-asafoetida water. Make all the gujiyas similarly until the batter is utilized completely. Cover the bowl and keep the gujiyas drenched for an hour.

    Dahi vada1 hour later, remove the lid. Squeeze out the extra water from each gujiya by pressing them gently between the palms. Place them on a plate.

    Dahi vada Now take curd in a big bowl and add sugar and pomegranate seeds into it. Mix them really well. Drop the gujiyas into the curd and keep them as it is for half an hour. After that, gujiyas will be ready to serve.

    Serving:

    To serve dahi gujiya, take 2 gujiyas on a serving plate along with some curd. Now pour some sweet chutney, green coriander chutney, black salt, mint powder (optional), roasted cumin powder and some red chilly powder on them and serve this luscious and tempting dahi gujiya. Enjoy!

    Suggestions

    • You can take black urad dal as well. If you are using black urad dal them soak and remove the skin. After that, grind the dal.
    • You can take raw coconut or chironji for stuffing as well.
    • If you are making these gujiyas for any party then fry them a day before the party and keep them in refrigerator. The next day (2-3 hours before party), soak the fried gujiyas for an hour in lukewarm water with asafoetida and salt. After that, serve them as instructed.
    • Keep gujiyas dipped in curd inside the refrigerator for an hour to make them more delectable.
    • While grinding the dal, make sure that the quantity of water is not more otherwise it will become difficult to shape the gujiyas. Therefore, add water in small portions only. In case, the consistency of the ground dal is thin then add semolina into it to make the batter thick. After that, whisk the batter continuously for 6-7 minutes with hand until it becomes fluffy to make soft gujiyas.
    • Gujiyas will turn hard if the batter is too thick in consistency.
    Dahi Gujia Recipe - Dahi Vada - Dahi Bhalla Recipedahi vada
    Author: 
    Recipe type: Chaat recipe
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 3
     
    Ingredients
    • Ingredients
    • Urad dal – 1 cup
    • Asafoetida – 1 pinch
    • Salt – 1 tsp
    • Ginger baton - ½ inch (finely chopped)
    • Black pepper – 10-12 (crushed)
    • Cashews – 8-10 (chopped)
    • Raisins – 10-12
    • Curd – 2 cups (500 grams) (whisked)
    • Oil – to fry gujiya
    Instructions
    1. Wash the urad dal thoroughly with water. After that, soak it for 2-3 hours then drain out the excess water from it and grind it in mixer grinder into slightly coarse paste, add 1-2 tbsp water into the dal if required. Transfer the paste in a bowl.Take a bowl filled with water and add salt and asafoetida into it. Mix them really well. Take some more water in another bowl to make gujiyas.
    2. Whisk the urad dal continuously for 6-7 minutes with hand until it becomes fluffy.
    3. Take a thick square shaped polythene sheet to make gujiyas. Place it on a rolling board and apply some water over it. Pinch small lemon sized batter with wet hand and roll it into a ball with hand. Place it over the polythene sheet and flatten it into 2.5-3 inch diameter circle. Keep it ¼ cm thick. Now put 2-3 pieces of ginger, 3-4 pieces of cashews, 1 raisin and little crushed black pepper on the flattened batter.
    4. Lift the polythene and fold the batter into semi-circle shaping it as a gujiya. Remove the polythene from top and close the stuffing by pressing the edges gently with fingers.
    5. Place a wok on flame and pour enough oil into it to deep fry the gujiyas. When the oil gets heated, carefully separate the gujiya from the polythene and slide it into the oil. Likewise, make the gujiyas and drop them into the oil.
    6. Once the gujiyas are fried from beneath, flip their sides and fry them until they get golden brown from all the sides. Gujiyas have turned golden brown, transfer them directly into the salt-asafoetida water. Make all the gujiyas similarly until the batter is utilized completely. Cover the bowl and keep the gujiyas drenched for an hour.1 hour later, remove the lid. Squeeze out the extra water from each gujiya by pressing them gently between the palms. Place them on a plate.
    7. Now take curd in a big bowl and add sugar and pomegranate seeds into it. Mix them really well. Drop the gujiyas into the curd and keep them as it is for half an hour. After that, gujiyas will be ready to serve.
    8. To serve dahi gujiya, take 2 gujiyas on a serving plate along with some curd. Now pour some sweet chutney, green coriander chutney, black salt, mint powder (optional), roasted cumin powder and some red chilly powder on them and serve this luscious and tempting dahi gujiya. Enjoy!

     

    Tags:

    • Show Comments (0)

    Your email address will not be published. Required fields are marked *

    comment *

    • name *

    • email *

    • website *

    Rate this recipe:  

    Ads