BM #104 Day 25 - 

We are almost at the end of this Mega marathon and today we have Dahi Gujiya from Uttar Pradesh. These are glorified Dahi Vada and so much better, if you ask me.

I found many variations in the filling used in these gujiyas, but I chose the one which I felt my family would be happy with.

Tomorrow will be the last one in this series and then we are back to our regular schedule of posting three days a week. Please look for a recap of this month's posts in a few days.

Ingredients - 

Urad Dal 1/2 cup
Salt as needed 
Oil for deep frying
To Soak the Gujiyas - 
Water 3-4 cups
Asafoetida 1/4 tsp
Black salt to taste
For the filling - 
Raisins 3/4 tablespoon
Cashews chopped 1 Tbsp
Almonds chopped 1 Tbsp
Ginger chopped 1 inch
To Serve - 
Yogurt whisked 1-2 cups (or as required)
Green chutney as required
Tamarind-date chutney as required
Cumin powder, Roasted
Red chilli powder as needed
Chaat Masala as needed
Coriander leaves chopped as needed
Sev as needed

Method Of Preparation -

Wash the dal and soak it for 3-4 hours. Drain the excess water from the dal and spread the dal on a clean kitchen towel. Leave it on the towel for a few minutes until all the moisture is absorbed.

Grind into a thick batter without adding water in it. Sprinkle a few drops if needed.

Transfer the batter to a bowl and whisk well. The batter to make gujiya is ready.

Mix the cashews, raisins and ginger together.

Heat oil in a wok/kadai.

In a bowl add 4 cups of water , kala namak and asafotida and mix well. Keep it ready as the fried Gujiyas need to be soaked in this water for a few minutes.

Pinch a small portion of the batter with wet hands and pat into a 3 inch circle on the palm of your hand. Put 1/2 teaspoon of the filling in the center and fold the circle to form a semicircle with the filling firmly sealed inside. Refer the picture. Continue making gujiya with the batter.

When the oil is hot enough, gently slide the prepared gujiya from the previous step and fry until they are golden brown. I fried them in batches of 8.

Transfer the fried gujiyas into the water. Allow them to stay soaked for a few minutes. When the soaked gujiyas rise to the top, remove them from the water. Gently squeeze out the excess water and arrange them on a platter or serving container.

Spread some Green chutney, Tamarind-Date chutney. Drizzle some beaten yogurt. Garnish with roasted cumin seeds powder, red chilli powder, chat masala, chopped coriander leaves and sev.

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
You are invited to the Inlinkz link party!
Click here to enter

Preparation Time 1 hour + 2-3 hrs soaking time
Makes 16


  1. Beautifully presented gujias ! These gujias are my weakness and I prefer them to the regular dahi wadas .
    I like the way you have garnished these with sev , lmust be tasting so so good !

  2. Suma Gandlur Says:
  3. Harini as you mentioned in your comment, I make perugu vada at home exclusively for my husband and I don't even taste them. I am not a fan but loved these maybe because of the chaat elements, I don't know.
    Of all the posts today, I love your presentation. The platter looks colorful and tempting.

  4. Srivalli Says:
  5. I guess the chat aspect is what will make everybody love this one!..Your presentation looks stunning!..

  6. Agree with Valli on the chat aspect. My husband likes Andhra style perugu vada which has all the spices in it. He liked this when I told him this is chat...

  7. sushma Says:
  8. Very nicely done Harini, i can make vadas with my palms but I was not able to make these gujiyas, had to use a ziplock. You have made it so well. Very nice

  9. Narmadha Says:
  10. Gujiya have turned out perfect. Beautiful presentation and they look so inviting

Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku

Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

On Our Menu



Member Of

All recipes are on Petitchef
Top Food Blogs
Blog Directory