Dahi Gujia

Ingredients list for Dahi Gujia

• 2 cups Split black gram soaked
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Fennel seeds (saunf)
• to taste Salt
• 15-20 Cashewnuts chopped
• 2 tablespoons Raisins
• 4-5 Black peppercorns coarsely crushed
• for deep-frying Oil
• 6 cups Yogurt
• 1 teaspoon Roasted cumin powder
• 1 teaspoon Red chilli powder
• 2 tablespoons Fresh coriander leaves chopped
• 1 inch piece Ginger cut into strips
• 1 cup Tamarind chutney

Method

1. Drain and grind the urad dal to a paste. The batter should be thick, not runny. Add cumin seeds, fennel seeds and salt and mix well. Mix cashewnuts with raisins and crushed peppercorns and set aside. Heat sufficient oil in a kadai. Pour a small ladleful of dal batter on a six inch square plastic sheet. Spread the batter into a circle of two and a half inch diameter.
2. Place a teaspoon of cashewnut and raisin stuffing in the center. Hold two top corners of the plastic sheet and bring towards you to join them with the other two corners. This will hold the batter as a crescent shape. Gently slide the gujiya into hot oil.
3. Deep-fry the gujias till golden brown. Drain and soak in warm watr. Beat yogurt to a smooth consistency, add salt. Squeeze the gujias and put in the yogurt. Sprinkle roasted cumin powder, red chilli powder, coriander leaves and ginger strips before serving. Serve topped with tamarind chutney.

Nutrition Info