Name: Urad Ki Dahi Gujiya recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Dhuli urad / Husked black gram lentil - 1 cup (soaked for 3-4 hours); Hing - 2 pinches; Green chili - 1; Ginger - half inch (peeled); Salt to taste; For Filling : Ginger – 1 inch cut into julienne; Green chilies - 2 chopped; Cashew - 2 tablespoon roughly broken; Raisins – 1 tablespoon chopped; Chironji / chiroli - 1 tbsp; Oil – to fry the gujiyas; For the curd mixture : Fresh thick Curd – 2 cups; Roasted Cumin powder – 1 tsp; Red chili powder – 1 tsp; Black Salt - 1/2 tsp; Sugar - 1 tsp (optional); Salt – to taste; For Serving : Chaat masala - 1 tsp; Green Coriander chutney – 2 tablespoon; Tamarind chutney – 2 tablespoon; For Garnish : Coriander leaves chopped - 1tbsp

Ingredients Serving: 4

Dhuli urad / Husked black gram lentil - 1 cup (soaked for 3-4 hours)
Hing - 2 pinches
Green chili - 1
Ginger - half inch (peeled)
Salt to taste
For Filling : Ginger – 1 inch cut into julienne
Green chilies - 2 chopped
Cashew - 2 tablespoon roughly broken
Raisins – 1 tablespoon chopped
Chironji / chiroli - 1 tbsp
Oil – to fry the gujiyas
For the curd mixture : Fresh thick Curd – 2 cups
Roasted Cumin powder – 1 tsp
Red chili powder – 1 tsp
Black Salt - 1/2 tsp
Sugar - 1 tsp (optional)
Salt – to taste
For Serving : Chaat masala - 1 tsp
Green Coriander chutney – 2 tablespoon
Tamarind chutney – 2 tablespoon
For Garnish : Coriander leaves chopped - 1tbsp

Instructions

Wash the urad dal thoroughly and then soak it in water for 4 hours, or for 2 hours in warm water.
After soaking drain the excess water, and grind dal in a mixer grinder along with ginger, green chillies, and hing into a smooth paste, add 2-3 tablespoon of water if required .
Add the salt to the dal mixture and whisk with your palm to make the batter fluffy. Keep aside.
Heat oil in a kadhai for frying gujiyas.
Now place a wet muslin cloth on a flat surface, take portions from the batter and then spread it with light pressure of your fingers on the cloth like a small round tikki.
Put some chopped cashew, chironji ginger, chillies and raisin pieces at the centre and then fold it like a semi circle, or a gujhiya.
Now very carefully lift up the gujiya with the help of the cloth and slide in hot oil for frying. Fry on a medium flame, turning carefully time to time, till the surface turns golden brown from all sides.
Now dip the fried gujiyas in a big bowl of water. Let it rest for 10 minutes and then take them out.
Now whisk the curd with salt add bhuna jeera powder, chilli powder, sugar and black salt into a smooth paste. Dip the moist gujiyas in the curd mixture for about 10 minutes and keep in fridge.
Take out from the refrigerator, do the plating of the dahi gujhiyas season with some chilli powder, roasted cumin powder, chaat masala coriander chutney and tamarind chutney.
Garnish with chopped coriander leaves. Serve immediately.

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