Dahi Gujhiya: Crispy Lentil Dumplings in Creamy Yogurt
35 minutes
754 reads
About Dahi Gujhiya: Crispy Lentil Dumplings in Creamy Yogurt
Imagine biting into a crispy, lentil dumpling, bursting with aromatic spices and crunchy nuts. It's not just any dumpling; it's Dahi Gujhiya, a North Indian delicacy reminiscent of Dahi Vada but with an irresistible twist.These unique, gujiya-shaped treats are bathed in a creamy, spiced yogurt and drizzled with tangy chutneys. Finished with a sprinkle of roasted cumin, each bite is a symphony of sweet, savory, and tangy flavors.Perfect for Holi or any celebration, Dahi Gujhiya is sure to impress your guests and leave them craving more. This delightful fusion of textures and flavors is a true culinary masterpiece.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Gujhiya Dough
- 1 cup Lentils urad dal, black, split
- 1.5 tsp Salt or as per taste
- ½ tsp Asafoetida
- ¼ cup Water or as needed
- Oil for frying
For Serving
- Date-Tamarind Chutney
- Chutney green
- Cumin Powder roasted
- Chili Powder red
- Chili chopped, green
- Coriander chopped
- Crispy Papdi salted
Instructions
- Clean, wash, and soak the split black lentils for 4 hours. This softens them for grinding.
- Remove the lentil skins and drain well. Grind the lentils into a thick paste, adding 1/4 cup of water or as needed.
- Transfer the lentil paste to a large bowl. Add salt and asafoetida.
- Beat the mixture vigorously with your hand or a spoon until it becomes light and fluffy. This incorporates air, resulting in lighter gujhiya.
- Prepare the filling by combining the chopped cashews, raisins, and ginger in a small bowl.
- Wet a large muslin cloth with water. Wet your hands as well. This prevents the dough from sticking.
- Take a portion of the lentil paste and roll it into a ball. Place the ball on the wet muslin cloth.
- Press the ball gently with your hand to form a circle.
- Place a spoonful of the filling on one side of the circle, leaving some space at the edges.
- Fold the circle in half to form a semi-circle, enclosing the filling. Seal the edges tightly.
- Heat oil in a pan over medium-low heat. Gently slide the gujhiya into the hot oil.
- Fry the gujhiya until they turn golden brown and crispy on all sides.
- Prepare warm salted water by dissolving 1 teaspoon of salt in a bowl of warm water. Soak the fried gujhiya in this water for 30 minutes. This softens them before adding them to the yogurt.
- Remove the gujhiya from the water and gently press between your palms to remove excess water.
- In a large bowl, whisk together the yogurt, sugar, salt, and black salt until smooth and creamy.
- To assemble, place the soaked gujhiya in a serving bowl. Pour the sweetened yogurt over them. Drizzle with green chutney and date-tamarind chutney. Garnish with roasted cumin powder, red chili powder, chopped green chilies, chopped coriander, and crushed papdi.
Recipe Notes
Good To Know
- For extra crispiness, allow the formed gujhiya to rest uncovered for 10–15 minutes before frying; this helps reduce moisture on the surface and results in a crunchier exterior.
- Try adding finely chopped green chilies and fresh coriander to the lentil batter for a subtle heat and herbaceous lift that complements the creamy dahi topping.
- If serving at a party, prepare the gujhiyas ahead and soak them in water just before guests arrive; keep the chutneys and spiced yogurt chilled separately, then assemble them right before serving for maximum freshness and texture.
- For a vegan version, substitute the yogurt with a well-whisked plant-based yogurt (like coconut or soy), and ensure any chutneys you use are also dairy-free.
Expert Tips
- Don't overcrowd the pan when frying the gujhiyas. Fry in batches to ensure even cooking and a crispy texture.
- For a richer flavor, roast the lentils for the filling before grinding them. This adds a deep, nutty aroma to the gujhiyas.
- Experiment with different fillings! Sweet fillings like sweetened khoya or mawa are also popular choices.
Storage Instructions
- Store leftover gujhiyas in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat in a dry pan or oven before serving.
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Dahi Vada Recipe: Creamy Yogurt Dumplings
1218 reads
Recipe Nutrition
Calories: 467kcalCarbohydrates: 48gProtein: 22gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 2280mgFiber: 15gSugar: 19g
Hem Lata Srivastava
Articles: 200
5 Comments
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What a delicious recipe! Thanks for posting.
Such a lovely dish! Thanks for sharing.
This is so tempting! Can’t wait to cook it.
Perfect dish! Can’t wait to cook it.
This looks delightful! Thanks for the recipe.