वीडियो ट्यूटोरियल
वीडियो चैप्टर
Instructions
Soak and Prepare the Dal
Wash the urad dal thoroughly and soak it overnight or for 5-6 hours until it becomes soft. Strain the dal completely to remove any excess water.
Grind the Dal Batter
Transfer the strained dal into a mixer jar. Add a few ice cubes to prevent the batter from heating up during grinding. Grind the dal without adding any water, aiming for a slightly coarse consistency.
Prepare the Batter Base
Transfer the ground dal batter into a large bowl or pan. Add salt and hing (asafoetida). Whisk the batter vigorously for 7-8 minutes until it becomes light and fluffy, and its color changes.
Check Batter Consistency and Rest
To check if the batter is ready, drop a small amount into water; it should float on top. If it sinks, continue whisking. Cover the batter and let it rest for 5 minutes to allow it to puff up further.
Prepare the Dry Fruit Stuffing
Combine chopped raisins, almonds, cashews, and grated coconut in a bowl. Mix them well to create the stuffing for the gujiyas. You can adjust or skip dry fruits as per your preference.
Prepare the Shaping Tool
Take a sieve (used for frying) and cover it with foil paper. This will serve as a non-stick surface to easily shape and transfer the gujiyas for frying. Apply a little oil on the foil paper.
Shape the Dahi Gujiya
Take a plastic sheet or butter paper and lightly grease it with oil. Place a small portion of the dal batter on the sheet and flatten it into a disc, similar to making a puri. Place a spoonful of the dry fruit stuffing in the center. Gently fold the plastic sheet to shape the batter into a gujiya, ensuring it seals well.
Decorate the Gujiya
Carefully transfer the shaped gujiya onto the prepared foil-covered sieve. Add a few cumin seeds on both sides, place a sliced almond in the center, and garnish with fresh coriander leaves for a market-like appearance.
Deep Fry the Gujiyas
Heat oil in a pan. Deep fry the gujiyas on a medium flame. Avoid high flame, as it will make them red quickly but leave them raw inside. Fry until they are golden and cooked through.
Prepare Soaking Water and Soak Gujiyas
In a bowl, take lukewarm water. Add a little salt and hing (asafoetida) and mix well. As soon as each batch of gujiyas is fried, immediately transfer them into this warm water. Let them soak for a minimum of 30 minutes, or up to 2-3 hours if you have time, for them to swell and become soft.
Assemble and Serve Dahi Gujiya
Gently squeeze the water from the soaked gujiyas and arrange them in a serving dish. Pour well-whisked fresh curd (mixed with powdered sugar) over them. Drizzle with green chutney and sweet and sour imli chutney. Sprinkle with chaat masala, roasted cumin powder, red chilli powder, and black salt.
Final Touches and Presentation
You can serve them on a plate or in individual bowls. For added flavor and presentation, you can garnish with pomegranate seeds or namkeen (savory snack mix) as per your preference.
