Dahi Gujiya

Name: Dahi Gujiya
Cuisine: Indian
Ingredients: 200 gm Urad dal; 1/2 tsp Red chilli powder; 40-50 Raisins; 15-20 Cashewnuts chopped; Oil for frying; 1 Litre water; To taste salt; Pinch asafoetida; 4 cups Curd; 1 cup Sweet chutney; 1 tsp Red chilli powder; 2 tsp Roasted cumin powder; 1 tsp Black salt; 1/2 cup Pomegranate seeds

Poonam Gupta @cook_11996502

Ahmedabad

#goldenapron
#post_16

Poonam Gupta @cook_11996502

Ahmedabad

#goldenapron
#post_16

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Ingredients

200 gmUrad dal
1/2 tspRed chilli powder
40-50Raisins
15-20Cashewnuts chopped
Oil for frying
1 Litrewater
To tastesalt
Pinchasafoetida
4 cupsCurd
1 cupSweet chutney
1 tspRed chilli powder
2 tspRoasted cumin powder
1 tspBlack salt
1/2 cupPomegranate seeds

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Steps

1

Wash the dal and soak it overnight. Drain the excess water from the dal and put it into the mixer. Make a thick paste without adding water in it.
2

Take out the dal paste in a bowl and fluff-up with hands. Add red chilli powder and mix well.The mixture to make gujiya is ready.
3

Mix the raisins and cashewnuts together.
4

Spread a wet cloth on a flat plate and put dal mix of the size of a lemon on it. Make a flat disc of 2.5 -3 inches. Put the nuts on it and fold from one side by flipping the side of the cloth.
5

Heat oil in a pan upto a desired temperature. Fry the gujiyas until they turn brown from both the sides.
6

Hang the curd for some time in a strainer. Whisk the curd and add salt to it.
7

Take a deep vessel and pour water into along with salt and asafoetida. Now soak all the gujiyas in the water. Once they start floating in approximately half an hour take them out and gently press with hands to squeeze excess water.
8

Deep each gujiya into the curd and place on a serving plate. Spread curd and sweet chutney on top and garnish with red chilli powder, roasted cumin seeds powder, black salt and pomegranate seeds.