I have not been keeping too well and that is affecting my writing and other projects badly. Made these traditional UP style dahi gujias for Holi but never got a chance to post the recipe. My apologies for this late post.
Dahi gujia can be called sibling of dahi vadey/dahi bhalle. Melt in the mouth, delicate lentil dumplings especially made in the shape of gujia during festive or auspicious occasions like weddings etc. It is also a Holi specialty in parts of Uttar Pradesh. A bit tricky to make, it takes a bit of patience and practice to make these. The gujias have a little stuffing inside them unlike the usual dahi badey. Served with sweet tamarind sauce or sonth and ground spices this remains one of my favorite dishes in any season.
I remember my mother making them and arranging them gently in a large ceramic pan then pouring the chilled beaten curd over it and let them rest a while to soak up the curd. She would then decorate them with ground spices and sauces. The gujiyas were so tender hat they would break at the slightest touch. The trick to this softness lies n the making of Peethi or ground lentil paste.
One must keep in mind to soak the daal for minimum 4-5 hours preferably overnight. Grind the daal with minimal water to make a whipped cream like paste. It should be airy and light. Check the lightness of the paste by dropping a little batter in the glass of water. If it floats then it is ready to use. Soaking the fried gujias in hot water for a minimum of 30 minutes is essential too. This will help them to fluff up to double the size and remove excess oil too. They can them be gently squeezed and used. One can refrigerate the fried gujias for at least and use them later too.
For Gujia :
Urad daal (Dhuli) | Split skinned black lentil – 250 gm
Oil for Frying
For stuffing :
Ginger grated and julienne – 1 inch piece
Chironji – 1 tsp
Raisins – 10-15
Freshly Crushed black pepper – 2 tsp
You can add crushed cashews too. I do not.
Other ingredients :
Home cultured Yogurt /Curd /Dahi – 500 gm
Sugar – 1 tbsp
Salt – to taste
Sweet Tamarind Chutney Sonth – as required
Green Coriander \ Mint Chutney – as required
Roasted cumin seed powder – as required
Salt – as per taste
red chili powder – as per taste
Asafoetida – 1/4 tsp
I just realized I forgot to add the process pic of frying the gujia. Sorry about that.
Note to self and Tip – when planning to post on blog save pictures separately from Instagram. lol .. here is the pic from the story I rescued. You know where it should have gone in the collage.
Wash and soak the skinned and split black gram daal overnight. In the morning remove excess water and grind the daal into a fine paste ( it should look like whipped cream.) Add a little water to the daal while grinding if it is too thick but the batter should not become runny.
Take it out in a large bowl and whip it with fingers too to incorporate air into he batter. This will help the gujia to stay light and fluffy.
Now, add oil for frying in a kadhayi / wok and put it on medium high flame. Meanwhile in a shallow large bowl take water(not boiling) and add hing/asafoetida and salt to it. Mix well and keep aside.
Spread it into a round shape of 4-5 inch diameter with your fingers. Add a little of stuffing and gently fold the batter with the help of the sheet to make the crescent shape gujia. Join the edges by gently pressing with fingers.
Lift the gujia with the sheet n your left hand and flip the gujia gently in to your right hand. Gently slide it into the hot oil. Be careful while you do this step.
You can make these gujias on your palms too but that requires skill and practice.
Fry it till its color slight golden brown. Remove excess oil and drop it gently into the bowl of hot water.
Repeat the steps for frying all gujias and place them in salted hing water for 15-20 minutes to absorb the flavor. In another bowl beat the chilled yogurt . I prefer to use home cultured one but you can use the market bought one also.
Once it it nicely whisked, add sugar and mix well. The consistency should be flowing but not really thin and runny.
Take out one gujia at a time and gently press it between palms to squeeze out water. Place the gujias in a shallow dish and pour the beaten yogurt on top soaking them well.
Decorate with tamarind sauce and green chutney. Sprinkle roasted cumin seed powder, red chili powder and black salt over it and chill.
Serve when desired. You can also keep the curd separately and make individual servings by putting a little curd as base in a plate then adding 1-2 gujias and spooning some more curd on top. Garnish with ground spices and chutneys before serving.
I make the usual dahi bada with the same mixture many times in summer. It is a complete lunch for me at times and one of my favorites too.
Do give this a try and let me know your experience.