Dahi ki Gujiyaby Shirin MehrotraCreated on Jul 29th

  • Dahi ki Gujiya, How to make Dahi ki Gujiya
Dahi ki Gujiyaby Shirin Mehrotra
  • Prep Time0mins
  • Cook Time20Hours
  • Serves4People
Dahi ki Gujiya


  • 500 gms white urad dal (soaked overnight)
  • 1/4 cup chopped green chillies
  • 1/4 cup chopped raisins
  • 1/4 cup chopped ginger
  • 1/4 tsp hing (asafoetida)
  • Oil for deep frying
  • 1 cup jaggery
  • 1/2 cup tamarind pulp
  • 1/2 tsp red chilli powder
  • 500 gms thick curd
  • 2 tsp sugar
  • Chopped green coriander
  • A mix of salt red chilli powder and roasted cumin powder (1 tsp each)


  1. Drain the water from the soaked urad dal and grind it into thick paste.
  2. Mix hing in this paste. We won't add salt so that you can store the gujiyas for longer.
  3. Heat oil in a wok. Take some paste in your hand, keep some chopped chillies, raisins and ginger in the centre, close it to shape it like a gujiya and deep fry till it turns golden.
  4. Remove the gujiyas from oil and instantly drop them in a bowl full of salted water which will discard excess oil and soften the gujiyas. But if you're planning to store them for later then don't do it right away. You can soak the gujiyas in salted warm water half an hour before serving.
  5. Heat tamarind pulp in a pan, add jaggery and red chilli powder and heat it till it turns into a thick chutney. Let it cool down completely. You can store it in the fridge for later.
  6. Add sugar to curd and whisk it.
  7. Now squeeze out excess water from gujiyas and place them in a bowl. Top them with whisked curd, chutney, season with spice mix, garnish with coriander and serve.
    comment 2
    bina bedi a year ago

    Yummy !!!

    comment 2
    sweta biswal a year ago

    I have tried this once but I did not know that we have to add Hing to the batter....does it change the taste significantly?

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