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