Sunday 15 July 2012

Dahi Gujiya

INGREDIENTS
  1. Udad Dal - 250 gms
  2. Saunf - 1 tsp
  3. Zeera Powder (Roasted; for garnish)  
  4. Red Chilly Powder - 1 tsp
  5. Green Chillies - 3 nos
  6. Coriander - 2 tbsp (Finely Chopped)
  7. Ginger - 2 tbsp (Grated)
  8. Kaju /Cashew - 15-20 (Chopped / Flaked)
  9. Badam / Almonds - 15-20 (Chopped / Flaked)
  10. Kishmish / Raisins - 25-30
  11. Dahi - 1 kg
  12. Oil (For Frying) 
  13. Salt (To taste)
PROCEDURE
  1. Soak the Udad dal overnight 
  2. Grind the Udad dal with salt, saunf and red chilli powder into a very thick smooth paste (like the paste made for medu vada)
  3. Make a dry mixture of Kaju, Kishmish, Badam, green Chillies, Ginger, Coriander and keep aside
  4. Heat oil in a Kadhai/pan
  5. Line the palm of you hand with a little water
  6. Spread the Udad Dal batter on you palm in a circle of 2" diameter
  7. Fill it with the dry mixture and close the spread batter completely and leave in hot oil for frying
  8. Take out the Gujiya when golden brown in colour and dip it in cold water for 2 minutes
  9. Drain excess water by squeezing lightly and keep them in a serving dish
  10. Repeat the process to make more Gujiyas
  11. Whisk Dahi and add Salt for taste
  12. Pour the whisked Dahi on the Gujiyas when cooled
  13. Garnish with Zeera Powder and Red Chilli Powder and Coriander
  14. Serve with Tamarind Chutney

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