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Dahi Gujjiya

4.10 from 7 votes

Dahi Gujjiya is a traditional recipe, no less, that is specially prepared for Holi. The stuffing consists of ginger, raisins, green chilis and coriander but one can also add nuts and coconut pieces to it. As one bites into it, the heat from the ginger and the green chilis forms a wonderful contrast with sweetness of the raisins, the coconut bits and the nuts. My husband loved it and so did I. And it can also be enjoyed on 'no onion no garlic days' . But it is not something i would recommend serving to kids.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Served AsSnacks
Servings 7


  • 1 1/2 cup split urad dal
  • 2 pinch baking powder
  • Salt
  • oil for deep frying
  • for stuffing - 1/4 cup raisins
  • 1/4 cup coconut slices
  • 2-3 tsp melon seeds/ charoli / cashews i skipped this
  • 2 tsp chopped green chilis
  • 2 tsp chopped coriander leaves
  • 3-4 tsp ginger juliennes
  • For the 'meethi chutney' -
  • 2 lemon sized tamarind balls
  • Asafoetida - 1 pinch
  • 2 tbsp jaggery
  • 1/4 tsp chili powder or pepper powder
  • Salt
  • For the 'Teekhi chutney' -
  • a handful of mint leaves
  • a handful of coriander leaves
  • 4-5 greens chilis
  • 2-3 garlic flakes optional
  • Salt
  • Final assembly -
  • 2 cup thick curd preferably chilled
  • thin sev optional
  • chili powder optional
  • coriander leaves
  • Salt


  • Wash and soak the urad dal overnight. Grind into a fine paste using as little water as possible. Consider it ready when it stops sticking to one's wet finger. Keep aside for 2-3 hours.
  • Add salt and baking powder. Beat it till it turns light ad fluffy.
  • Take all the ingredients mentioned under 'For stuffing' in a mixing bowl. Sprinkle a pinch of salt and mix together.
  • For the chutneys - Grind all the ingredients mentioned under 'Teehki chutney'. Adjust the consistency by adding water. Keep aside.
  • For the meethi chutney, soak the tamarind in 1 1/2 cup hot water to obtain its pulp. Discard the solids. Take the pulp, jaggery, salt, asafoetida and pepper in a saucepan. Boil till it reduces to 2/3 rd. Keep aside till it cools down.
  • Heat sufficient oil for deep frying. Take a thick plastic sheet or banana leaf. Spread a little oil over the surface.
  • Put a dollop of the batter on the sheet. Wet fingers and pat gently to make a thick circle. Place a tsp of the stuffing in the center and fold the sheet/leaf to form a semi circle.
  • Gently coax the gujjiya to leave one side of the sheet and then remove from the other side as well. Slide it into the hot oil. This is best done with wet fingers . Fry on both sides till golden brown. Remove from the wok and dip it in sparingly salte
  • Gently squeeze the gujjiyas out of the water . Place it in a bowl.
  • Beat the curd with some salt and pour it over the gujjiyas. Drizzle with 'teekhi' and 'meethi' chutney. Finally garnish with coriander leaves, chili powder and sev .
  • Serve immediately.
Tags dessert

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4.10 from 7 votes

Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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