Dahi Gujjiya Recipe: Crispy Holi Snack with Two Chutneys
50 minutes
952 reads
About Dahi Gujjiya Recipe: Crispy Holi Snack with Two Chutneys
Celebrate Holi with these delectable Dahi Gujjiya, a traditional Indian snack! Crispy fried lentil fritters are filled with a vibrant mix of ginger, chilies, and raisins, then served in cool yogurt with sweet and spicy chutneys. It's a delightful balance of flavors and textures, perfect for adults.My husband and I adore this unique recipe, especially for 'no onion, no garlic' days. The contrasting tastes in each bite are truly memorable. However, due to the spiced filling, it's best suited for adult palates.Customize the stuffing to your liking – add nuts or coconut for extra richness! Follow this easy-to-follow recipe for a truly festive Holi treat.
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Recipe Time & More
Prep25 minutes
Cook25 minutes
Total50 minutes
Ingredients
For the Gujjiya Fritters:
- 1 cup Urad Dal black, split and skinned, split gram
- 1 tsp Baking Powder
- 1.5 tsp Salt
- 2 cup Oil for deep frying
For the Filling:
For the Meethi (Sweet) Chutney:
- 2 Tamarind Balls about the size of lemons; soak in 1 1/2 cups hot water to extract pulp
- 1 pinch Asafoetida hing
- 2 tbsp Jaggery
- 1/4 tsp Pepper adjust to taste, black, optional, or chili powder
- 1.5 tsp Salt adjust to taste
For the Teekhi (Spicy) Chutney:
- 1 handful Mint Leaves
- 1 handful Coriander
- 4-5 Chilies green
- 2-3 clove Garlic adjust to taste, optional
- 1.5 tsp Salt
For Assembly:
- 2 cup Yogurt chilled, curd, preferably greek yogurt
- Chickpea Noodle optional, thin crispy noodles, to taste
- 1/4 tsp Chili Powder optional
- 1/2 cup Coriander for garnish
- 1 tsp Salt or as per taste
Instructions
Prepare the Batter
- Wash and soak the urad dal overnight. Grind into a smooth paste using minimal water. The batter should be slightly thick and not stick to your fingers. Let it rest for 2-3 hours.
Make the Filling
- Combine the raisins, coconut, melon seeds (or cashews), green chilies, cilantro, ginger, and a pinch of salt in a bowl. Mix well.
Prepare the Chutneys
- For the Teekhi chutney: Blend the mint, cilantro, green chilies, garlic (if using), and salt until smooth. Adjust consistency with water.
- For the Meethi chutney: Soak the tamarind in hot water to extract the pulp. Discard the solids. Combine the tamarind pulp, jaggery, asafoetida, pepper (or chili powder), and salt in a saucepan. Simmer until it reduces by one-third. Cool completely.
Fry the Gujjiya
- Heat oil for deep frying. Lightly oil a plastic sheet or banana leaf. Place small dollops of the batter onto the sheet. Using wet fingers, gently flatten each into a thick circle. Add a teaspoon of the filling to the center and fold the sheet to form a half-moon shape. Carefully slide the gujjiya into the hot oil. Fry until golden brown on both sides. Remove and drain excess oil.
Assemble and Serve
- In a bowl, whisk the yogurt with salt. Add the fried gujjiya. Top with the teekhi and meethi chutneys, sev, chili powder, and cilantro. Serve immediately.
Recipe Notes
Expert Tips for Perfect Dahi Gujjiya
- For extra crispy gujjiya, add a pinch of baking soda to the batter along with the baking powder.
- Don't overcrowd the pan when frying; fry in batches to ensure even browning.
- Adjust the spice levels of both chutneys to your preference. Add more chilies for extra heat!
- If you don't have melon seeds, chopped nuts (cashews, pistachios, or almonds) make a great substitute for the filling.
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Recipe Nutrition
Calories: 112kcalCarbohydrates: 4gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 1954mgFiber: 1gSugar: 3g
Sweta Biswal
Articles: 91
7 Comments
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This looks so good! Appreciate the share.
My favorite !
Such a flavorful dish! Can’t wait to taste it.
This is wonderful! Can’t wait to taste it.
Very very nice recipe…. Holi cannot be complete without Dahi Vada and this is one really looks so special.
This is fantastic! Thank you for sharing.
This looks incredible! Thank you.