Ingredients: cup White Urad Dal (Split), cups Hung Curd (Greek Yogurt), cup Cumin powder (Jeera), cup Black pepper powder, - to taste, Oil, liter Water, teaspoon Enos fruit salt - or cooking soda, tablespoon Sugar, cup Green Chutney (Coriander & Mint), cup Sweet Chutney (Date & Tamarind), teaspoon Red Chilli powder, teaspoon Black Salt (Kala Namak), teaspoon Sugar, Vegetarian diet
Instructions: To begin with Dahi Gujiya, firstly soak urad dal for 4 hours. Drain all the water after soaking and using a mixer grind it into a thick paste. Do not add any water while grinding.The consistency of the batter can be slightly coarse, but make sure the batter is thick. Transfer the batter to a bowl. Add about 1 teaspoon of salt to the batter and blend the batter with your hands for about 10 minutes. This will make the batter soft and fluffy and the gujiyas will turn nice, soft and fluffy. If your batter turns too runny or if you do not whisk the batter with your hands the gujiyas will not turn soft.Heat oil for deep frying in a deep fry pan. Take a small plastic sheet and rub it with water. Wet your fingers with water. Take a small lemon sized ball batter, roll it into round shape and then place it on wet plastic sheet. Flatten it into 3-1/2 inch diameter circle.Sprinkle some roasted cumin powder, crushed peppercorns and grated ginger (if you are using). Fold the circle into half holding onto the plastic sheet.Carefully pull the plastic sheet making sure the shaped gujiyas don’t break. Place the gujiyas on your wet palm and now pull off the plastic sheet from the other side of the gujiyas.Carefully drop the gujiyas in hot oil and deep fry until golden brown on both sides. Make sure the flame is on medium low.Into a wide bowl, add 1-litre water, Enos fruit salt/cooking soda and sugar. Mix everything well and keep it aside.Once the gujiyas turn golden brown, transfer the gujiyas into the water bowl. Repeat for rest of the batter.Let the fried gujiyas soak in water for good 1 to 2 hours.After 1-2 hours, remove the soaked gujiyas from water, keep it between your palm and gently press it to squeeze out the water.Place the gujiyas on serving plates. Pour a good amount of whisked curd over the gujiyas, sprinkle some red chili powder, black salt, a little sugar, roasted cumin powder and few teaspoons of tamarind and mint chutney and it is ready to be served.Serve Dahi Gujiya as a wonderful festival snack during Holi or Diwali along with a cup of Thandai or Adrak Chai/ Ginger Tea