Dahi Gujiya is a stuffed Dahi vada from Uttar Pradesh. These savory gujias are made with urad dal stuffed with khoya, nuts, topped with curds and spices.
For the seventh day of the Mandatory Week in BM#104 Sweets & Snacks, we chose Dahi Gujiya. When this was suggested, I said this is same as Dahi Bhalla made in the northern states and many of us might already have this on the blog.
Vaishali then told me that I must check out the recipe and decide. Only on further reading, I realized that though in essence, this is Dahi Vada, this particular version has khoya and nuts stuffed inside. This is a popular dish made during Holi Festival.
So we decided we could do this for the mandatory week. These stuffed Dahi Gujiyas are delicious to be enjoyed as a meal on its own. I made these as our dinner for a Saturday and with two versions of this dish, we were really full! Since the recipe is slightly different from the regular Dahi Bhalla we make, I just read through a couple of recipes, including Sanjeev Kapoor.
While the version of Dahi Bhalla on Cooking 4 all Seasons is quite different, it is something one will have used to, though I did enjoy it. Hop over to check out what new version of Dahi Bhalla is shared there!
Week 1 – Sweets (Indian Traditional Sweets)
Week 2 – Snacks from the same State (Andhra)
Week 3 – Snacks of our choice (Vada Varieties)
Week 4 – Mandatory Week
Day 1 is Andhra – Palli Pappu Chekkalu
Day 2 is Gujarat – Baked Handvo
Day 3 is Madhya Pradesh – Ratlami Masala Sev
Day 4 is Maharashtra -Kothimbir Vadi
Day 5 is Rajasthan – Kalmi Vada
Day 6 is Tamil Nadu – Baked Chocolate Ooty Varkey
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Step By Step Pictures to make Dahi Gujiya
Dahi Gujiya ~ Holi Special Dahi Gujiya
For the Bhalla
1 cup Urad Dal
Salt to taste
Cooking Oil for deep frying
For the Stuffing
15 to 20 nos Raisin
15 Cashew nuts
3 tbsp Khoya
How to Make Holi Special Dahi Gujiya
Wash the dal and soak for at least 4 to 5 hrs or overnight. Drain excess water from the dal and grind to a thick paste without adding water in it.
Take out the dal paste in a bowl, add salt and fluff-up with hands. The mixture to make gujiya is ready.
Mix the cashews, raisins, khoya, and almonds together.
Spread a wet cloth on a flat plate and take a lemon size of the dal paste, and pat it down on the wet cloth to a flat disc of 2.5 – 3 inches.
Place a tsp of nuts stuffing on it. Now take the cloth from one side and made sure to cover the nuts with the dal disc.
Make sure to seal the sides properly to ensure the stuffing doesn’t come out. Shape it as a gujiya and continue with the rest until you have enough to deep fry.
Heat oil in a Kadai, when hot gently slide the gujiyas. Cook on all sides.
Have a huge bowl of water side by and drop the fried gujiyas into it.
Let it sit for 10 mins, squeeze out excess water and place on a serving plate.
Whisk the curds to a smooth texture with salt, red chili to taste.
Now pour the curds over the placed gujiyas, then drizzle green chutney, imli chutney.
Next, sprinkle some red chili powder, chat powder, and cumin powder.
Serve right away.