Hi Friends,
Every time after meetha (sweet), we think of chatpata (spicy) and so I am going to share my special recipe of Dahi ki Gujhiya which is a variation of Dahi Vada but has tasty filling inside. Come, let's start...
DAHI KI GUJHIYA:
INGREDIENTS:
Dhuli Urad ki daal (Black gram skinned)
Dahi (Curd)
Namak (Salt)
Lal Mirch (Red Chili) powder
Bhuna Jeera (Roasted cumin) powder
Sugar
Oil
Hara Dhania (Coriander leaves)
Adrak (Ginger)
Hari Mirch (Green Chilies)
Kishmis (Raisins)
Gari (Dry coconut)
Chironji (Charoli)
METHOD:
Soak urad ki dal overnight and grind the soaked daal into fine paste.
Prepare the filling by mixing finely chopped hara dhania, hari mirchi, adrak, grated gari, chironji and kishmis.
On a wet muslin cloth spread a tablespoon of daal batter and with wet hands spread it into a vada of about 3-4" diameter. Now put some filling on one side of vada and fold the other end on it with the help of muslin cloth to make a semi circular gujhiya. Deep fry these gujhiyas in hot oil and put them in warm salty water.
We put gujhiyas in salty hot water to make them soft- after about 5 minutes, when gujhiyas are softened,take them out and press between the palms to squeeze the water from it and arrange these gujhiyas on serving platter.
Pass the curd through muslin cloth to make it smooth. Add sugar in this curd and pour the curd over soaked gujhiyas.
Sprinkle salt, lal mirchi and bhuna jeera on dahi ki gujhiyas and serve with khatti meethi khajoor or tamarind chutney.
TRICK:
While soaking urad dal, you can soak larger quantity and keep the remaining paste for making urad dal bhajiyas or kachoris next day as same daal peethi (paste) is used for all the three recipes.
Happy cooking....
Every time after meetha (sweet), we think of chatpata (spicy) and so I am going to share my special recipe of Dahi ki Gujhiya which is a variation of Dahi Vada but has tasty filling inside. Come, let's start...
DAHI KI GUJHIYA:
INGREDIENTS:
Dhuli Urad ki daal (Black gram skinned)
Dahi (Curd)
Namak (Salt)
Lal Mirch (Red Chili) powder
Bhuna Jeera (Roasted cumin) powder
Sugar
Oil
Hara Dhania (Coriander leaves)
Adrak (Ginger)
Hari Mirch (Green Chilies)
Kishmis (Raisins)
Gari (Dry coconut)
Chironji (Charoli)
METHOD:
Soak urad ki dal overnight and grind the soaked daal into fine paste.
Prepare the filling by mixing finely chopped hara dhania, hari mirchi, adrak, grated gari, chironji and kishmis.
On a wet muslin cloth spread a tablespoon of daal batter and with wet hands spread it into a vada of about 3-4" diameter. Now put some filling on one side of vada and fold the other end on it with the help of muslin cloth to make a semi circular gujhiya. Deep fry these gujhiyas in hot oil and put them in warm salty water.
We put gujhiyas in salty hot water to make them soft- after about 5 minutes, when gujhiyas are softened,take them out and press between the palms to squeeze the water from it and arrange these gujhiyas on serving platter.
Pass the curd through muslin cloth to make it smooth. Add sugar in this curd and pour the curd over soaked gujhiyas.
Sprinkle salt, lal mirchi and bhuna jeera on dahi ki gujhiyas and serve with khatti meethi khajoor or tamarind chutney.
TRICK:
While soaking urad dal, you can soak larger quantity and keep the remaining paste for making urad dal bhajiyas or kachoris next day as same daal peethi (paste) is used for all the three recipes.
Happy cooking....
Wow this is amazing!
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