Dahi gujia

Stuffed lentil dumplings soaked in sweet Yoghurt. Preparation time: 30 minutes + 3 hours soaking time Cooking time: 20 minutes Serves: 4

1 cup husked black gram lentil (urad dal without skin)
1tsp Salt
½ tsp baking powder
Oil for deep frying
2 cups thick fresh yoghurt
2tbsp Sugar
Dahi Wada Masala:
1/2tsp Red chili powder to taste
2tbsps cumin seeds
2tbsp Coriander seeds
¼tsp black salt
1tbsps Chat masala
For the stuffing:
2? piece of ginger
2-3 green chilies
chopped coriander leaves
2tbsp raisins
1tbsp Cudpahnut (Chironji/ Chiroli)
2tbsp grated coconut
To serve:
Sweet Tamarind chutney

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 chilies, 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 gujia into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown. Remove these deep fried gujias 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 ½ 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 gujias in a serving bowl and pour the curd mixture evenly all over the gujias, covering them completely.

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