Name: Gujia dahi badas with fresh coconut stuffing recipe by Archana Bhargava at BetterButter
Prep time: 390 min
Cook time: 30 min
Total time: 420 min
Yield: 6
Ingredients: For the batter:; 250 gms white urad dal; 1 tbsp chopped ginger; 1 tbsp chopped green chillies; A pinch of hing; 2-3 tbsp of water for grinding; For the stuffing:; 1/2 cup freshly grated coconut; 1 tsp finely chopped green chillies; 1 tsp finely chopped ginger; 1 tbsp green chutney; A pinch of red chilli powder; A pinch of salt; Oil for deep frying; For the curd mixture:; 3 cups beaten curd; Salt to taste; 2 tbsp Sugar; A pinch of kala namak; 1 tsp red chilli powder; 1 tsp roasted and ground cumin; 1 tbsp green chutney; Sufficient water with some salt in a big vessel to soak the badas

ABOUT Gujia dahi badas with fresh coconut stuffing RECIPE

It is an all time favourite amongst all types of dahi badas, because of it's gujia like shape it looks very attractive and can be made with various types of stuffings.

Ingredients Serving: 6

For the batter:
250 gms white urad dal
1 tbsp chopped ginger
1 tbsp chopped green chillies
A pinch of hing
2-3 tbsp of water for grinding
For the stuffing:
1/2 cup freshly grated coconut
1 tsp finely chopped green chillies
1 tsp finely chopped ginger
1 tbsp green chutney
A pinch of red chilli powder
A pinch of salt
Oil for deep frying
For the curd mixture:
3 cups beaten curd
Salt to taste
2 tbsp Sugar
A pinch of kala namak
1 tsp red chilli powder
1 tsp roasted and ground cumin
1 tbsp green chutney
Sufficient water with some salt in a big vessel to soak the badas

Instructions

Soak the urad dal for at least 6 hours.
After it is soaked, wash it nicely until the cloudy water goes away.
Grind the dal along with the green chillies and ginger. Grind it in small quantity for proper consistency. The batter should be smooth but thick.
Heat the oil for deep frying, first on high then make it medium.
Mix all the stuffing ingredients in a bowl. Take a plastic sheet and place it on the kitchen platform. Sprinkle some water on the sheet.
Mix the dal thoroughly with your hands until it becomes light. Take a small portion from the batter, make like a ball.
Place the ball on the sheet and with wet hands spread it like a disc.
Place some stuffing on one side of the disc and cover it by bringing the other part of the disc, making a shape of a gujia. Seal the sides properly.
Slowly slide the badas in hot oil and deep fry until becomes light brown, on medium heat only.
When done put the badas in salted water and let it soak for an hour.
After an hour squeeze out the extra water from the badas and keep them aside.
Add salt, sugar and kala namak to the beaten curd.
Dip the badas in the ready curd and take them out and arrange them on a serving plate.
Garnish with red chilli powder, jeera powder and green chutney. If you like you can also use tamarind chutney.

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