Dahi Gujiya-Stuffed Lentil Dumplings In Yogurt Sauce


 

What I need:

For the Gujiyas: [Recipe make 6 gujias]

  • 1 cup white urad dal
  • 2 green chilies
  • 1″ shoot of fresh ginger, peeled
  • 1/2 tsp asafoetida[hing]
  • 1/2 tsp salt
  • Oil for frying

For the Stuffing:

  • 3 green chillies, chopped
  • 3 tbsp chopped cilantro
  • 3 tbsp raisins [ you can use cashews, almonds or any nut of your choice]
  • 1 tbsp fresh ginger julians
  • 1 tsp salt

For serving:

  • 2 cups thick beaten plain yogurt mixed with 1 tbsp sugar and salt to taste
  • Red chilli powder
  • Roasted cumin powder
  • Chopped cilantro, onion [optional]

How I did it:

  • Soak the urad dal overnight or atleast 5-6 hours in atleast 4 cups of water.
  • Next day, drain all the water from the dal and transfer to the blender along with green chillies,asafoetida and ginger.Do not add salt.
  • Grind the dal in no or as less water as you can use to a smooth paste.Using liberal quantity of water while grinding will loosen the dal and make it un useable. Transfer the ground dal to a bowl.
  • In a small bowl add all the ingredients for the stuffing and keep aside.
  • To fry the Gujiyas: Pour enough oil in the frying vessel to cover the gujiyas while frying.Heat the oil on medium high.To see if the oil is hot enough, drop a little dal into the oil, if it immediately comes up to the surface of oil and does not turn brown, oil is ready.Let the oil remain heated on medium flame.
  • When you are ready to make Gujiyas: Whip the ground dal for few minutes by hands till it becomes fluffy. TIP: To check if the ground dal is airy, drop a little whipped dal into a bowl of water,it should immediately rise up to the top. Mix the salt now to the dal.Do not let the dal sit with salt mixed in it, it will make the gujiyas hard once fried.

  • Take a cling film sheet/plastic sheet and put a dollop of ground dal on the cling film, using wet hand spread the dal into a circle. Put a spoonful of stuffing in the centre of the circle and turnover the cling film to make a semicircle. [See the pictures for more clarity]
  • Now, spread generous amount of oil on your hands, pick up the gujiyas and immediately transfer to the frying pan.This has to be done within a span of 5 seconds else the gujiya will stick to your palms.
  • Fry on medium heat untill golden brown on both sides. Once done, transfer to paper towel to drain excess oil.
  • For serving the Gujiyas:Soak the gujiyas in warm salted water for at least 20-25 minutes.Once soaked, pick up ,gently press by hand to shake off water.Place the gujias in a serving dish.Top up with beaten yogurt mixture.Garnish with chopped coriander, red chilli powder,roasted cumin powder.
  • Serve cold or at room temperature with a drizzle of tamarind chutney

Tamarind [Imli] Chutney:

What I need:

  • 1 cup dried tamarind [easily available in Indian stores]
  • 1 cup jaggery/sugar [adjust to your sweetness liking]
  • 1 tbsp roasted cumin seeds powder
  • 1/2 tsp cumin seeds
  • 1 tbsp red chilli powder
  • 2 tsp black salt [available in indian stores, else replace with normal salt, adjust to taste]
  • 1/2 tsp asafoetida [hing]
  • 3 tbsp dates [khajoor] paste
  • 1 tsp oil
  • 1/2 cup water

How I did it :

  • Soak the tamarind in enough water for atleast 3-4 hours.
  • Once soaked , mash the tamarind until pulp is softened. Sieve the pulp into a bowl and discard the seeds and thick fibers.
  • In a small sauce pan, heat the oil.Once heated add the cumin seeds, as soon as the cumin start to crackle, add all the ingredients listed above to the pan.
  • Simmer the chutney for atleast 20 minutes, till it starts to thicken.It will thicken more on cooling.
  • Remove from heat, let cool, transfer to a small bottle or drizzler.
  • This chutney prepared with this method can last for a month in refrigerator.

Notes:

  1. If not soaked in water, the gujiyas can last upto a week refrigerated.
  2. You can totally dump the tamarind chutney and enjoy the gujiyas with a dash of red chilli and roasted cumin powder.
  3. The same recipe can be used for making dahi bade/vade,just skip the stuffing part.

Enjoy!

This is my entry to MLLA # 29 hosted this month by Lisa and Started by Susan

Sending this to Vegetarian Foodie Fridays #27

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Comments

  1. Hey Tanvi,

    The Dahi gujia looks very tempting. Feel like digging in right away :)

  2. ushnish Ghosh says:

    Dear Tanvi
    How are you? I am travelling ..so cant read now…just saw the photo and book marked. 1st thing on my kitchen scribble board ” Dishes to cook” is already scribbled ..” Tanvi…Dahi Gujia, see Book mark”..
    Have a nice weekend
    Ushnish da

  3. Tahemeem says:

    Wow.. that looks so tempting… and ur presentation is awesome!!!
    Thanks for stopping by my blog and ur encouragement :)

  4. Such dishes are always tasty. This one obviously calls for some dexterity what with having to fry the gujiyas in a short span of time. If I were to lay my hands on this one along with the tamarind chutney I would love to add coriander and mint chutney. I love the combination of tamarind and coriander and mint chutney. Hmmm—- delicious.

  5. What a wonderful dish! looks and sounds fantastic!

  6. Woww exoticly beautiful and delicious looking as always!!

  7. Lakshmi says:

    Lovely recipe, and beautiful pictures. What a nice twist on the dahi vada…

  8. Loved the very look of dahi gujiya. Excellent preparation.

    Deepa
    Hamaree Rasoi

  9. Super yummy! I know dahi vada, but this is the first time I’m seeing stuffed dahi vada. Nice clicks!

  10. I love learning different eating customs. I like this recipe because it is based on a family tired and true one. I wish I will be able to reproduce it one. day.

  11. Great looking and yummy snack though it takes time to prepare….

  12. I have never had this before. I’ve had Dahi Baray and Dahi Phulki and various chats, but this looks so good. Kind of like samosa chat. This dish is from UP?

    I will definitely be trying this out! yummy. :D

  13. I had heard about it, but never tried. So, this time when I went to Jaipur, I had the pleasure of trying it out and may I say, I was happy that I did. Now, I am even happier that I got the recipe to make it. Hopefully, I will be able to try it out as the part of moving stuffed gujhiya from plastic sheet to oil seems tricky. Thanks for such elaborate recipe.

  14. Tanvi,

    This remind me about Dahi vada. Looks delicious. my hubby loves urad dal vada lot. I will make them.

  15. You have done it so beautifully tanvi…very tempting one as well

  16. amazing presentation and sinfully tempting :) Can I have some please?

  17. Looks colorful, never had it before, will try one day and let u know how it tasted..looks so yummy…….
    http ://jellybelly-shanavi.blogspot.com

  18. Wow, looks so so yummy and delicious..could finish the wohle plate in minutes..
    Nice presentation too!

  19. what a beautiful and tempting dish! I’m sure it will definitely remain a tradition!

  20. Tanvi,
    Yummylicious dahi Gujiya! I love your raisin stuffing and tamarind chutney ……. I am drooling dear!

    Sorry to answer you so late but I hope you understand- first I am not in US , I am from India living in the city of Joy.
    Though we are living near Ganges and lots of Ilish are imported from Bangladesh yet previous year some good type priced Rs 800/kg a bit less or above while this year we get some good batch for Rs 500 to 650/kg. That is why I am bit inquisitive when I saw Ilish recipe in your blog and can resist to ask the price and I think being so far you are getting it in a reasonable price!
    Have a great weekend!
    Love Always

  21. I think every culture has super complex dishes along with some easier weeknight meals, although the abundance of spices in indian cuisine definitely makes it a little more intense. It’s all worth it though when you make dishes as mind-blowing as this. So decadent.

  22. Hi TAnvi…U did the dish so beautifully…….and yes they taste so good…..my MIL also grew up in U.P so when she comes here this is one thing she makes but I’ve never tried my hands on it….I have dahi bade(regukar kind) post started in my blog from so long back but never finished it…i guess it’s time to finish it now…

  23. Tanvi you took this to a totally new level. Thanks for the mention! I never really tried it this way and among many other things this one is up on my list of trying from your blog!

  24. Dahi vada is one of my favourite snack/starter and I had no idea that the dumplings could be stuffed. Your recipe looks delicious, and I want to try soon!!!

  25. I could have that rightttttttttttttt away..sooo gorgeous it looks

  26. Wow, awesome recipe’ simply drool worthy…can’t wait to try them.

  27. I appreciate your patience of doing authentic Indian delicacy , kudos girl…its indeed mouthwatering and beautiful pictures! :)

  28. Hey thanks a lot for your encouraging comments… Will try out your recipe that looks sinfully tasty and irresistible

  29. Very impressive! I had not seen these stuffed semicircle dahi vada before. Would love to taste one… more than actually making them ;)

  30. My family is also from U.P. :)
    I recognize the dish. But we don’t do the filling, otherwise its exactly the same as my family’s version. I think yours is nicer – great presentation, and the filling sounds amazing!

  31. Regarding your comment – kumquats are citrus, they look like very tiny, oval-shaped oranges. You can eat them whole, skin and all. My family got interested in them a couple years ago, my aunt even made a kumquat aachar/pickle for the whole family!

  32. What a tempting dish! reminds me of Delhi Chaat! Will make it for Holi :), just wanted to add asafoetida[hing] is not Gluten free . It contains Wheat extract. There is Gluten free hing. I have a Gluten free Vegan blog http://food4gfv.blogspot.com/ .

Trackbacks

  1. [...] This post was mentioned on Twitter by Tanvi Srivastava, Tanvi Srivastava. Tanvi Srivastava said: Dahi Gujiya-Stuffed Lentil Dumplings In Yogurt : http://wp.me/p10zcI-Bg [...]

  2. [...] 2 tbsp Imli (Tamarind) Chutney (Recipe here) [...]

  3. […] can almost hear the cheer in Diwali dahi gujiyas from Sinfully Spicy, the charming name of the triangular turnovers which replace vadas in this reworked chaat meaning […]

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