Dahi Gujia

 ingredients

urad dal  1 cup

Salt  1 tsp

half tsp baking powder  1/2 tsp

Oil for deep frying

thick fresh yoghurt  2 cups

Sugar  2 tbsp

Dahi wada masala  recipe given below

Red chili powder to taste

cumin seeds  2 tbsp

coriander seeds   2 tbsp

black salt  1/4 tsp

Chat masala  1 tbsp

For the stuffing

ginger   2" 

green chilies  2-3

chopped coriander leaves

raisins   2 tbsp

Cudpahnut (Chironji/ Chiroli)  1 tbsp

grated coconut   2 tbsp

To serve

Sweet Tamarind chutney

Recipe method

Wash and soak the 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.

beat the yoghurt well to ensure that there are no lumps. Add the sugar and half 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. Chill the gujias for sometime before serving. To serve, sprinkle some Dahi Wada Masala and garnish with tamarind chutney.

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